HPS Epicurean Catalog 2016

Transcription

2016
HPS Epicurean, LLC · 432 Maple Street #4 · Ramona, CA 92065
hpsepicurean.com · 760-789-9000 · info@hpsepicurean.com
vol IV
SPIRITS
Legacy of Spirit
Armagnac
Since launching HPS Epicurean in 2012 with my
daughter Nicole, I’ve come to realize what a
monumental undertaking it is to scour the world
for the greatest wines, gourmet accoutrements
and artisan spirits. Our objective was clear– to
build a portfolio of authentic products from
distinctive suppliers who embody the Heart,
Passion and Soul parallel to ours. While innovation
steers growth, mastery is powered by legacy, and
our collection exemplifies both.
Domaine de Charron ···1
Bitters
Turin-Vermouth Tuvè & Drapò ···4
Aromatique Liqueur ···5
Brandy
Chiarella Pisco Coming soon ···6
Cognac
With the craft movement in full swing, there are many exciting, new producers to choose from.
However, in order to become the relevant, national distributor we aspire to be, we focused
exclusively on storied companies that have stood the test of time. Each has extraordinary ties
to their homeland and many have a rich history of tragedy, survival and triumph– through
challenges of war, agricultural devastation and political upheaval.
The Forgotten Casks ···7
Digestive
Centerba ···8
Genever
<< Kramer’s Aromatique went from a communist owned and operated company during WW II
to a privately-help firm after East and West Germany were united.
By the Dutch Old Genever ···9
Gin
<< Centerba is an apothecarial product that evolved into a consumable spirit when sanctioned
by Italian law. The recipe dates back to the 12th century, and is an historically genuine
Abruzzo Digestive.
Ferdinand's Saar Dry Gin ···10
Liqueurs
<< Polugar was a lost symbol of 18th century Russia until Boris Rodionov resurrected it, which
was only achievable by building a distillery outside the jurisdiction of Russian law.
Agricanto ···11
Bailoni ···12
The Preiss name represents over 60 years in the spirits business. My father Erich Preiss imported
Bailoni liqueur over 35 years ago, and I’m delighted to have it here in the HPS collection.
We are working with the Dr. Pauly-Bergweiler estate and Peter Nicolay, wineries my father
represented when we first came to America. With Nicole working at my side, we welcome the
third generation.
Casa D’Aristi ···13
Los Lagos ···15
Vergnano 1865 ···16
Mezcal
I’ve been honored by accolades– the prestigious Merit Agricole from the French Government,
was a top contender for Wine Enthusiast’s Spirits Importer of the Year, inducted into the Order
of the Musketeers of Gascony. Nothing, however, outshines the pride I feel having been chosen
by the assemblage of family companies represented here, who have entrusted HPS Epicurean
to advance their products in the USA.
Miel de Tierra ···18
Pastis
Prince ···20
Polugar
The journey has been a challenging and rewarding one. I am hopeful that you will find inspiration
in our vision. Cheers!
Rodionov & Sons ···21
Rum
Henry Preiss
By the Dutch Batavia Arrack ···24
Ron Caribe ···24
Scotch
 Welcome home Preiss Imports 
Distiller's Art Single Cask ···25
Vermouth
Preiss Imports returns to hallmark the spirits
Turin-Vermouth Drapò ···26
portfolio, poised once again to manage
Ferdinand's ···26
niche brands where product intimacy and
Riserva Carlo Alberto ···27
knowledge matter most.
Vodka
The 55-year Family Legacy Continues...
Ferdinand's Saar Quince ···28
Van Hoo ···29
WINE
Germany
Henry Preiss Selections ···30
Gaul ···31
Grans-Fassian ···32
Nicolay ···33
Italy
Paladin Raboso Fiore ···34
Spain
Lleiroso ···35
England
Lindisfarne Original ···36
catalog by Virginia Parry
CULINARY & COCKTAILS
Terres Rouges Mustard ···37
Elixir Vitae Vinegar ···40
Epicurean Harvest ···39
Cent’Anni Syrups ···41
Aristi Salsa ···39
Grafschafter ···43
Charron Bas-Armagnac Cask Strength Collection
THE PERFECT MATCH
Soil and Grape
The vineyards of Domaine de Charron flourish on Sables Fauves (fawn
sands), land created when the sea retreated millions of years ago at the
end of the Tertiary Period. The soil of siliceous clay is colored by iron
oxide and well known for producing fine Armagnac.
The Baco grape, a hybrid of Folle Blanche and Noah varietals, is exclusively
used for Charron AOC Armagnac. Its resistance to disease makes it an
environmentally friendly grape, with a magnificent attribute to evolve in
character when interacting with oak over the years aged in barrels.
A FAMILY ESTATE
Small Batch Armagnac
The story started at the beginning of
the last century in south-western France,
where Jacques and Claude Lartigue’s
great-grandmother owned a vineyard in
the Landes region.The vineyard in Perquie
was planted entirely with the Baco grape
variety, and the wine produced was sold
to the co-op. On occasion, a few casks of
armagnac came to be.
In 1985, when their father Fernand
expressed his wish to have the vines
pulled up, Jacques and Claude resisted
and decided to buy the 4-acre plots and
revive the production of armagnac. With
a skillful vine-grower neighbor entrusted
with the vineyard work, a natural wine
of outstanding quality was immediately
produced.
Domaine de Charron has all of the assets
to enable small batch production of
outstanding armagnac: exceptional terroir,
proficiency of the best distillers from
Villeneuve-de-Marsan and systematic and
meticulous storing of every crop in new
oak casks.
The Zebra on the Charron label is an homage
to Claude’s favorite local rugby team, who
wear black and white striped polo shirts.
THE VINE
Preservation and Authenticity
The Baco grapes planted on the fawn sands of the estate benefit from
ideal exposure to the sun on hillsides that are oriented south-southwest.
Permanent ground cover is maintained in order to preserve the
microbiological life of the soil, and the 2 hectare surface enables special
attention to the vine stock. The youngest vines are 35 years old, the
oldest are over 60. The attentive care they receive is evidenced by their
longevity.
The winemaking process to obtain a high acid and low alcohol wine is
perfectly honed to adapt to distillation, and all natural, without additional
oenological products, sugar or coloring compounds.
THE FIRE
Tradition and Care
The distillation process usually takes place before the end of the harvest
year in a traditional and locally made, wood-fired, copper continuous still.
Along the few uninterrupted days of the process, the experienced hand
of the master distiller monitors the heat. His expertise is essential to
produce the most flavorful brandy.
THE OAK
Time for Nature to Achieve its Work
Charron oak barrels are made by Gilles Bartholomo, one of the last
remaining coopers in Le Frêche (Landes). The 420-liter kegs are filled as
soon as the brandy comes out of the still.
Casks are kept in a special wine storehouse that has an earthen floor.
Year after year, the aromatic components interact between the new oak
and the brandy. Each vintage is controlled, ventilated and moved following
the direction of the Cellar Master. The age and alcoholic degree of the
precious elixir is carefully monitored during the long ageing process–
a minimum of ten years. No water is added before hand-bottling; the
vintage Charron are all cask strength.
Armagnac
1
2
Charron Bas-Armagnac Cask Strength Collection
10 to 20 year-old: Age of Reason
Beautiful cask-strength Charron vintages ranging from 10 to 20
years old. The armagnac has started to quiet down after the verve
of the first years. Each is expressive and balanced, with its own
character and unique personality.
Vintage 2004 Charron Armagnac
Subtle oak aroma dominated by ripe stone fruit. Notes of
mirabelle and cooked prune on the palate along with a little
rancio. The alcohol is already integrated with no harshness.
Long finish. 51% alc/vol
“This is a powerhouse spirit, made to please those who
want big, spicy, robust flavor from their brandy.” K&L Wine
SILVER Medal: Landes Bas-Armagnac competition 2013
Amber hue. Rich, subtly oaked nose is dominated by ripe
stone fruit flavors. On the palate, the alcohol is already
mellowed with no harshness. Notes of spicy, stewed prunes,
with a little rancio. Long finish. Great personality for a
younger vintage. 50.5% alc/vol
“The mouth, absolutely excellent” 4 stars -whiskyfun.com
Gold Medal: Concours des Bas-Armagnacs Landais 2013
Delicate nose with mint and pepper tones. Smooth and
round in the mouth gently revealing wild strawberry aromas.
A refined and surprising vintage. 50% alc/vol
Elegant and very aromatic nose showing mint and
lemongrass. The palate is potent, vivid and already very
balanced. Beautiful notes of dried fruits and rancio.The finish
is ample and persistent. A magnificent brandy, broad and
lingering. 49.1% alc/vol
Silver Medal: Concours Général Agricole 2015
20 year-old and over: Age of Maturity
After ageing for twenty years in oak barrels, Charron Armagnac
enters its most magical time. The aromas are mature and the
character increasingly complex. The alcohol is perfectly absorbed
and each selection is harmonious, structured and elegant.
Deep amber hue. The nose is fine and elegant, with aromas
of ripe stone fruit. The palate is potent and intense, followed
by soft sweetness with aromas of toasted almonds, vanilla
and cinnamon. The finish is persistent and subtly spiced. A
superb vintage. 48.6% alc/vol
“Magnificent Armagnac once again” 4.5 stars
-whiskyfun.com
Gold Medal: Concours Général Agricole 2013
Complex nose with aromas of roasted, candied apricot and
cinnamon. The palate is vivid and potent. Licorice flavors
followed by prune and toast.The finish is long and persistent.
A sumptuous and very elegant brandy. 46.2% alc/vol
Gold Medal: Talents de l’Armagnac Competition 2013
Elegant nose dominated by rancio notes with subtle
undertones of mint and pepper. The palate is vivid with
harmonious tannins and notes of prune. Beautiful and longlasting finish. A grand bas-armagnac, structured and complex.
46.8% alc/vol
Silver Medal Outstanding: IWSC 2015
Silver Medal: Talents de l’Armagnac Competition 2014
Initial nose shows aromas of undergrowth followed by stone
fruit cooked with cloves. The mouth is potent but acutely
smooth. Very balanced with powerful rancio and aromas
of smoked tea. Extremely persistent finish. A magnificent
vintage, classic and memorable. 46.1% alc/vol
Bright amber hue. Elegant and very expressive nose with a
subtle blend of fresh apricot and Mirabelle plum, finishing
with spicy notes.
The mouth is vivacious and pleasantly fresh. The spices
(cinnamon, with a hint of vanilla) dominate the stone fruit
undertones.The brandy is perfectly balanced and the alcohol
is well integrated. The finish is long, with rancio notes and
cooked prune flavors. 48.8% alc/vol
Elegant nose dominated by aromas of undergrowth, humus
and ferns.
Fresh on the palate. Potent yet smooth and not corrosive at
all.The finish is very peppery, with pleasant licorice aromas. A
very beautiful, subtle and elegant brandy. 45.8% alc/vol
“Like old-style Macallan” 4.5 stars -whiskyfun.com
Gold Medal: Talents de l’Armagnac Competition 2014
Silver Medal Outstanding: IWSC 2015
3
Turin-Vermouth
Piedmont Tradition
Turin-Vermouth is located in Piedmont, the Italian region of beautiful wine and great traditions in
distilling. The superior quality of their Bitters and Vermouth stems from superior fruit and botanicals,
a dedication to tradition, interest in innovation and a lot of heart.
Tuvè
Bitters
Turin Skill & Innovation
Bitter
Fernet Amaro
Color: Bright red
Color: Dark amber
Taste: Intense, delicately fruity
Taste: Rich and intense, persistent on the palate
Tuvè Bitter is skillfully infused with a balance
Tuvè Fernet is a strong and bitter digestive
of roots, aromatic herbs and citrus fruit. Round,
refined by the prolonged infusion of herbs and
harmonious and lightly bitter on the palate with
spices in the Piedmont tradition. Aromatic
a surprising splash of fruitiness. Wonderful,
and utterly intense, this Bitter makes
unique, versatile and superior in quality.
for an inspired aperitif. Serve neat at
Serve straight or with ice, mix with seltzer
room temperature or with ice. Mix with
or beer. An essential Bitter for cocktail
ginger-ale or soda. Enjoy after meals with
preparation.
espresso. Wonderful addition to cocktails.
25% alc/vol
39% alc/vol
Double Gold Medal · Best of Class
Best of Category · Craft Spirits Awards
Silver Medal · Craft Spirits Awards
-American Distilling Institute 2016
Drapò
Italy's Herb & Spice Liqueur
Amaro Black Note
Color: Caramel hue
Taste: Sweet and delicate with pleasant notes of clove, cinnamon and fresh citrus,
with a persistent rhubarb and peppery aftertaste.
Black Note is the flagship bitter of Turin-Vermouth. A high-quality product made
exclusively from infusions and extracts of plants, herbs, flowers, roots and fruits
using an exclusive extraction process. Black Note is silky and sweet, with fresh citrus
and rhubarb notes. Intense, harmonious, complex and unforgettable. 21% alc/vol
Gold Medal · Craft Spirits Awards
4
4 Stars · Difford's Guide
Turin-Vermouth pg 21
Aromatique Bitter Liqueur
Authentic Pure Spice Liqueur from Germany
The origin of Aromatique dates back to 1828 when
it was conceived as a remedy during an epidemic
in Germany’s Thuringia region. The state-of-the-art
production facility of today belies the expansive
heritage behind the brand. An independent family firm,
the owners honor the legacy by directing operations
with impassioned care and respect, selecting only
premium ingredients, adhering to the original recipe
and processing the extract using traditional methods.
The spice grinder used is 65 years old, a key factor in
obtaining the unique flavor profile.
"Excellent"
92 points, 2015
Best of Liqueurs / Best of Show / GOLD MEDAL, 98 pts
Los Angeles Int’l Spirits Competition 2015
4 Stars – Highly Recommended
“Smoky, toasty, black tea-like; midpalate is really the best
phase as the flavors meld into one unified taste that’s
bittersweet, pleasantly viscous, and silky.”
–Spirit Journal, Sept 2014
92 pts – Excellent, Highly Recommended
–Ultimate Spirits Challenge 2015
Granted Original Thuringian Quality appellation designation
Thuringian Ministry for Agriculture / Conservation
Winner of CMA 1996 Specialty Prize for Exceptional Quality
A prestigious award from the German Agricultural Marketing
Board. It was personally presented by the wife of the then German
Chancellor, Helmut Kohl.
Annual Recipient of DLG Quality Medal
German Agriculture Society
“M
y father Erich Preiss introduced
Jägermeister to the western
states over fifty years ago.
Today HPS proudly presents
Aromatique, a truly exceptional German
Bitter Liqueur.”
–Henry Preiss
The secretly guarded recipe is a blend of carefully
selected, premium spices. This iconic spirit has a deep
caramel hue, is beautifully aromatic, and its bold flavor
is distinctively rich in spice, with sweetness balanced
nicely by a touch of bitterness.
40% alc/vol
Gold Medal · WSWA 2016
Bronze Medal · Craft Spirits Awards 2016
American Distilling Institute
Best served slightly chilled. Lovely with a fine beer or
ale. Enjoy as an aperitif or digestive.
Great in cocktail recipes. Extraordinary ingredient in
Glühwein – spiced, mulled wine.
Infuse pineapple or watermelon.
Well suited for culinary recipes:
Cookies – Replace with Aromatique where rum
is called for.
Spiced Pancakes – Add to your favorite
pancake batter.
Baked Ham – As a glaze and for basting.
Steak Marinade – Aromatique, soy sauce,
brown sugar, pepper and fresh parsley.
Wunderbar for the Holidays
Gift Tin with 2 Cordial Glasses
5
Chiarella Pisco
Pioneers of Peruvian Pisco
There is a long family history behind Chiarella
Pisco.
The production of a good Pisco is not started in
the bodega, but rather in the field with the care
and good management of the plants and the
soil. There is a say that goes “good grapes give
good Pisco,” and that is why a producer must
closely follow the cultivation, harvest, and
transportation processes. This must be done
hand in hand with the knowledge of the person
in charge of the distillation, good resting tanks
and above all, the care that one puts into their
work. These are the fundamental factors to
obtain a quality product. It must be clear, clean
and bright.
Chiarella believes that a great Pisco is a
revelation of its origin, from meticulous grape
selection to refined distillation method using a
Charentais pot-still design.
Chiarella Pisco Puro is made with the
Quebranta grape from the Tacna valley and
distilled in copper pot stills. It uses the puro
(pure) method, from a single variety of grape.
Off-dry, smooth yet firm, the finish unveils
deeper flavor of hearty spices and rich texture.
Ideal choice for Pisco cocktails.43% alc/vol
Coming Soon
Pisco Sour
2 oz Chiarella Pisco
1 oz fresh lime juice
1/2 oz simple syrup
One egg-white
Angostura Bitters
Add Pisco, lime juice, simple syrup
and egg white in a cocktail shaker.
Fill with ice and shake vigorously.
Strain into Old Fashioned glass.
Top with two or three dashes of
Angostura bitters.
Spiced Pisco Punch
Brandy
6
2 oz Chiarella Pisco
2 oz Cent’Anni Pineapple Spice
1/2 oz Fresh lime juice
Add ingredients in cocktail shaker
with ice. Shake well. Strain into
goblet glass with ice. Garnish with
citrus wheels.
The Forgotten Casks
Cognac
A Sipping Cognac at its Best
“I
t is remarkable to discover and rediscover how
certain Cognacs tasted some 100 years ago. An
extraordinary experience, and precisely what The
Forgotten Casks series is all about."
The Forgotten Casks are hand selected Cognacs
that lay hidden in the recesses of cellars of the finest
Cognac producers.
40% alc/vol
Lot numbers are designated for each Forgotten Casks
selection indicating the year bottled and the selection
sequence of the Cognac blend (Lot 16-2, Year 16
Bottling 2).
The inaugural 2016 bottling is composed of a small
number of Cognacs from the Grande Champagne,
Petite Champagne and Fins Bois districts. The aging
is carefully conducted in old barrels to impart only a
limited amount of tannins allowing delicate fruit and
floral aromas and light vanilla notes to shine through.
This Cognac has a soft, mellow and warm character.
It is delicate, light in hue and perfectly balanced. Two
decades of aging has rounded out any harshness, and
informs the incomparably long and elegant finish.
"The Forgotten Casks is a collection of rare casks or lots
that I discovered while going farm to farm and distillery
to distillery. At times they bear such high quality that
I will bottle them as is. Others I acquire to form an
exquisite blend." -Alain Royer
Alain Royer is well known and respected in the spirits
world, with special expertise in wood cask aging and
blending.
"My background is all about Cognac as I come from a
family involved in the producing region as long as we
can record, dating back before the French revolution."
Join this remarkable journey of discovery into how
authentic
Cognac
was
distilled,
blended
and
“We offer these very small batches of
Cognac for placement in the finest retail
stores, restaurants and bars. The Forgotten
Casks Cognac is truly non-commercial and
unique. To taste these one-of-kind treasures is
a revelation.” –Henry Preiss
experienced in days gone by.
7
Enrico Toro Centerba 72
Authentic Italian Classic
Translation of Centerba is ‘100 herbs’. Wonderfully dry, spicy and strong,
Centerba 72 has become the archetypal liqueur of the Abruzzi herbal
liqueur tradition, and is appreciated all over the world.
The centuries-old recipe for Centerba remains a closely guarded secret to
this day. It is distilled from various plants indigenous to the Apennines region
of Abruzzi, and its vibrant green color is derived from completely natural
ingredients.
Centerba Toro is the pride of the Abruzzi tradition. The most powerful of
Italian liqueurs, it embodies the preference of the Abruzzi palate, 'the
spicier the better'. Centerba is earthy and wonderfully herbal with a bite.
The history of this inimitable spirit dates back to Benedictine Friars who built
the San Clemente at Casauria Abbey in 1100, not far from the current Toros
factory.
The herbs for this liqueur are well known for their restorative and healing
properties, and Centerba was originally made by herbalists as a digestive.
It was used, in fact, for its curative properties during the cholera epidemic
in 1884.
The aromatic herbs are handpicked from the Maiella and Morrone
mountains, and only the best leaves are used. Their long steep in premium
alcohol and the long, natural infusion in special containers, together with
the meticulous observance of the ancient recipe, protect the goodness
and the quality of this unique and potent spirit.
Pours fluorescent lime green and offers attractive, semi-sweet aromas that
are primarily herbal, including thyme, oregano, spearmint, pinesap and
fresh licorice strap. Starts out soft and light in the mouth, then the massive
alcohol asserts itself making for a prickly and slightly hot experience that’s
also intensely drying. Peppermint and licorice combine with a tingling
spiciness in a momentary flash of flavor that immediately evaporates into
the aftertaste that is long, dry and spicy. Peppermint and pine needle
fade. The addition of a small amount of water turns this more Pastis like.
70% alc/vol
90 Points · Ultimate Spirits Challenge 2016
SILVER · WSWA 2016
Great versatility: excellent after a meal, a great base for long-drinks and
cocktails. Try Centerba with ice cream or in a fruit salad. It is perfect for use
in high pastry and fine cuisine recipes.
<< Traditionally enjoyed neat after a meal, as a 'digestive' to settle the
stomach and to linger a little longer at the table.
<< Lovely in coffee and with espresso.
<< Elevate a basic Risotto recipe by adding 1/3 cup Centerba to the
final cup of stock. Buon Appetito!
Centerba Chocolate Chaud
Centerba is nearly 140-proof, making it a most provocative
winter warmer for both head and belly.
3 oz Centerba
5–6 oz Classic Hot Chocolate
Combine ¾ cup whole milk with ¼ cup heavy cream.
Add ¼ pound grated bittersweet chocolate. Heat slowly and
whisk constantly until smooth. Do not boil. Add sugar or
honey to taste, and top with fresh whipped cream.
Preheat two mugs by filling with boiling water for a number
of seconds. Pour 1½ oz Centerba in each mug. Add portion
of hot chocolate, and a little sugar or honey if desired. Spoon
fresh whipped cream on top. Relax, indulge, and sip until you
are thoroughly thawed.Serves 2
8
• Warren Bobrow, author "Apothecary Cocktails,
Restoratives from Yesterday and Today”
Digestive
The Casauria Distillery lies on a plateau
in central Italy on a gorge formed by the
last outgrowths of the Gran Sasso and
Morrone mountains. While the distillery takes
advantage of state-of-the-art technology,
traditional distillation remains the same,
handed down from fathers to sons. Keeping
up with the times without abandoning
tradition is a vow firm Toro strongly adheres to.
The secret recipe for Toro Centerba remains
the one from the 19th century, scrupulously
preserved and passed down through
generations, one that commemorates the
lure of Abruzzo, reflecting the strong yet
gentle culture of this beautiful land.
Genever
By the Dutch Old Genever
Dutch Courage
Old Genever is a handcrafted blend of pure
maltwine and a distillate of Juniper berries and
other botanicals, made according to a secret
recipe dating back to 1942.
The renowned Herman Jansen Distillery in the
Netherlands controls production from grain to
bottle.
Special proportions of grain are used.
<< Rye (Rogge): provides a strong and a bit harsh
flavor.
<< Malted Barley (Gemoute Gerst): Malted barley
contains the enzymes critical to the fermentation
process.
<< Corn (Maïs), introduced in Europe in the 18th
century, to smooth out the edges from the rye.
The Master Distiller carefully blends the 4
components:
Pure maltwine / Maltwine re-distilled in a small
pot-still loaded with Juniper berries / Maltwine
re-distilled to reach 75% alc / Maltwine re-distilled
with a special mixture of botanicals.
A perfect balance of aroma and mouth-feel
Color: Pale yellow hue
Nose: Complex and spicy with delicate malty
aroma’s and a hint of juniper, anise, citrus peel,
cloves, cinnamon and orange flowers
Taste: Nuanced, spicy and slightly malty flavor
with notes of juniper, anise, bitter orange, cloves,
cinnamon and cumin. Smooth and Malty
38% alc/vol
The whisky-like malt tones of Old Genever make
it perfect to drink it straight, on the rocks, paired
with a beer or in easy mixed drinks, like a Genever
with Coke.
GOLD · The Gin Masters 2016
GOLD · 90 pts · LA Int'l Spirits Competition 2016
4.5 Stars · Difford’s Guide · Excellent
"Generous juniper. Dough balls, pastry dough, pine and
buttery chamois leather with black pepper spice."
Oude Fashioned
Dutch Negroni
2 oz Old Genever
1/2 oz simple syrup
3-4 dashes bitters
3-4 dashes Orange bitters
1-1/2 oz Old Genever
1 oz Drapò Rosso Vermouth
1 oz Tuvè Bitter
Add Old Genever, sugar and bitters
into an old-fashioned glass. Add
ice. Stir 40 times. Garnish with
orange zest.
Add ingredients to mixing glass
filled with ice. Stir, and strain into
a chilled rocks glass filled with
fresh ice. Garnish with orange
half-wheel or large orange twist.
The origin of English Gin is Dutch Genever.
In 1650 Franciscus Sylvius, a Dutch doctor,
created Dutch Genever as a medicine that
was used by soldiers in the Thirty Years
War. English troops hailed the spirit for its
warming properties and calming effects,
thus came the phrase 'Dutch Courage'.
Batavia Arrack Rum pg 19
9
Ferdinand's Saar Dry Gin
Botanical Wonder
Ferdinand's Saar Dry Gin is crafted from grain to bottle at
Avadis Distillery in Germany's Mosel Region. It is flavored
with 30 locally sourced botanicals, and is infused with
Riesling.
Only the highest-grade late and selected harvest wines
from the large Saarburger Rausch vineyard site are used
for the gin's wine infusion. Highly aromatic herbs and fruits,
both from their own cultivation in the Saar region and from
the incomparable steep shale vineyard slopes of the Saar,
round off the flavor.
Saar Dry Gin is pot-stilled in small batches by Master Distiller
Andreas Vallendar whose craftsmanship guarantees a highquality product promising a sublime drinking experience.
THE BEST OF A BEAUTIFUL REGION
The gin owes its name to the Royal Prussian District Forester
Ferdinand Geltz, who ensured that the family Zilliken could
exercise viticulture for over 250 years in the Saarburger
Rausch district. Dorothee is now the 11th generation of
the family making wine. Along with master distiller Andreas
Vallendar, she is responsible for this unique gin.
Two traditional producers have shaped this region's style
and reputation. Independent of their mutual friendship,
they wholeheartedly agreed on one point: wanting a gin
that reflects their magical region with an emphasis on
supreme quality.
"Riesling and delicious gin in the same bottle. An absolute
pleasure to drink"
"On the nose, Ferdinand’s Saar Dry Gin is aromatic with
floral top notes along with citrus and grass as well as juniper
in the background. The palate displays intensity along with
floral and spice notes and finishes dry."
GOLD · 90 pts · LA Int'l Spirits Competition 2016
5 Stars · Difford's Guide · Exceptional
DOUBLE GOLD –San Francisco World Spirits 2015
Nose: Piney juniper, pungent lavender, lemon grass, lemon
meringue, vanilla and coriander.
Palate: Slightly sweet with strong cream-of-soda vanilla
and lemon curd/lemon meringue with pear drops balanced
by dry piney juniper, cracked black pepper, ginger and
cinnamon.
Finish: Lavender, pine, black pepper, dried strawberry and
vanilla. Very modern in style with juniper challenged in
dominance by a plethora of other non-traditional gin flavors.
Distilled from grain / over 30 finely balanced botanicals /
Riesling infused / 44% alc/vol
Ferdinand's Bitters pg 2 /
Saar Quince pg 23 / Vermouth pg 21
10
Gin
Agricanto
Elegant Venetian Spirit
Liqueurs
Agricanto is a liqueur that is reminiscent of
morello cherries– luscious and delectable.
The specific intent was to create an elixir based
on wine that would truly articulate refined
elegance. A long and exhaustive search–
seeking ancient monastic recipes, and studying
officinal plants and rare essences– led to this
Agricanto specialty.
Agricanto shows a perfect balance between the
strength and generosity of the Raboso wine,
the seductive flavor of ripe cherries and the
alluring aroma of the specially selected spices.
Agricanto is a silken liqueur, characterized by
an intense ruby red color and rich aroma that
enlivens the senses.
Serve ice cold.
25% alc/vol
Quality Certificate
–ISW, Germany 2008
Silver Medal / Liqueur–Fruit, Cherry
–IWSC, UK 2008
Silver Medal
–Concours Mondial de Bruxelles 2011
In
1962,
Valentino
Paladin
cultivated
vineyards in the Venetian countryside. His
passion and dedication in developing the
terroir has allowed Paladin to become the
celebrated company it is today.
The winery grew under the direction and
energy lavished by Valentino’s children,
Carlo, Lucia and Roberto, who put years
of happy and fruitful (literally) experiences
in the field to good use.
Paladin is located between Veneto and
Friuli, with vineyards along the ancient
Roman Postumia road, planted in the
Paladin is a model of excellence in Italy's Venetian
region. Winning numerous awards both nationally
and internationally, Paladin selections have set the
standard for wine of outstanding quality.
The winery continues to evolve with the devotion of a
committed staff, shepherding the dream of one man
into the future.
calcareous clay soil formed during the last
glaciation by the Tagliamento River.
Paladin Raboso Fiore pg 29
11
Bailoni Apricot Liqueur
Austrian Refinement
Bailoni is heralded as the first apricot distillery in Wachau, a
picturesque valley in Lower Austria formed by the Danube River.
The independently owned family company has a rich tradition in
distilling, with an original building in Krems-Stein that was built
in 1872.
In the 1930s, Wachauer Distilling focused on the production of
premium apricot specialties, and has since become the preeminent
producer of apricot liqueur in Austria.
The magic begins every April with the apricot blossoming, a feast
for the eyes of every visitor to Wachau.
Since 1977, Bailoni has received the state coat of arms to
acknowledge the high quality of their products.
Wachauer Gold-Apricot Liqueur
Apricot Liqueur
Bailoni Gold Apricot Liqueur is a versatile and beautiful golden-hued
spirit that works well in cocktail recipes given its relatively low alcohol
content. Though some consider it to be a schnapps by nature, it shares
more characteristics with brandy.
The fruits are fully ripened by the end of July, when they are harvested.
Hand-selected apricots are destoned, pressed and processed into
apricot juice, providing the base product for the exquisite Original
Bailoni Apricot Liqueur.
Serve neat, on the rocks, or in cocktail recipes, from sours to rickeys to
breakfast eggnogs and everything in between. A real delight for those
who love drinks with fresh fruit at their core.
30% alc/vol
4 Stars – Highly Recommended
“Genteel aromas of first dried apricot, then apricot preserves.
Entry is sublimely sweet, fruity, ripe, balanced; midpalate
is lush, silky, viscous, and strikingly true-to-the-source. An
excellent expression of tart apricot fruit in liquid form.”
–Spirit Journal Sep 2014
SILVER MEDAL–LA Int’l Spirits Competition 2015
Wachauer Gold-Marillenschnaps
Apricot Schnapps
Overripe, pitted apricots are mashed, fermented with yeast and then
meticulously distilled three times. The apricot distillate matures for
at least 2 years and comprises 60% of the final product. The result is
a refined liqueur with full and fruity aromas and rich apricot flavor.
Apricot is definitely the star of the show here.
40% alc/vol
92 points – Outstanding
“Clear, dry and smooth with apricot and floral notes;
beautifully balanced and long on the finish. Great cocktail
ingredient.”
–Tasting Panel Aug 2016
2001 Top Tourism Product–Nielsen Liquor Market Study
GOLD MEDAL for 20 consecutive years
–Monde Selection, Brussels
Awarded Austrian mark of high quality
12
Apricot Blossom
1/2 oz Bailoni Apricot Liqueur
4 Mint leaves
1/4 oz Simple syrup
1½ oz Orange spice tea, room temp.
1 oz Ron Caribe Rum
1/2 oz lemon juice
Muddle 4 mint leaves and simple syrup in a cocktail
shaker. Fill shaker with ice. Add the remaining
ingredients. Shake vigorously, and pour into martini
or coupe glass. Garnish with mint sprig.
After Dinner Cocktail
1 oz Bailoni Apricot Liqueur
1 oz Triple sec
Shake with ice and strain into a cocktail glass.
Squeeze and add wedge of lime.
Apricot Brandy Rickey
2 oz Bailoni Apricot Liqueur
1 oz Lime juice
4 oz Club soda
Pour Bailoni and lime juice into glass filled with ice
cubes. Add club soda, stir. Serve in highball glass.
Apricot Sour
1¼ oz Bailoni Apricot Schnapps
1 oz Fresh orange juice
1 oz Fresh lemon juice
Brown sugar to rim glass
Dip cocktail glass rim moistened with schnapps in
brown sugar. Shake ingredients with ice and strain
into glass. Garnish with orange and lemon wheels.
Casa D’Aristi Yucatan Rum-based Liqueurs
XTA
Huana
Yucatan Innovation
Nectar of the Xtabentún Flower
Huana is created from careful fermentation of
Guanabana fruit, also known as Soursop. The blossoms
are pollinated by the stingless bees of the Maya. The fruit
has a flavor reminiscent of strawberry and pineapple
with a tart citrus taste offset by creamy coconut notes.
This unique selection celebrates the new era of Casa
D’Aristi specialty Yucatan liqueurs.
XTA [ISH-ta] is the 21st century expression
of a traditional Mayan drink made from
the nectar of the Xtabentún [ISH-ta-BENtoon] flower that is native only to Yucatan.
Casa D’Aristi creates the exclusive honey by
maintaining hives of stingless bees, a key
tradition of the Mayan people in the Yucatan.
Nose shows ripe notes of oranges, grapefruit, apples and tropical fruit.
The palate texture is light syrup, with opulent fruit flavor showing citrus,
crisp apples and tropical fruit, enhanced by hints of dark chocolate and
honey. The lingering finish is highlighted by fruit and light sweetness.
30% alc/vol
XTA availability is limited by the small amount of Mayan
honey created each year. After careful fermentation of
the honey along with the wild green anisette from Mexico,
the ingredients are macerated in superior, Mexican rum
that serves to intensify the naturally rich flavors. The high
quality ingredients and the meticulous care in production
culminate in an exotic spirit like no other, and a true rarity
in the marketplace. XTA exemplifies all of the mysticism and
imagery that the legendary history of the Yucatan has to
offer.
DOUBLE GOLD –WSWA 2016
SILVER MEDAL
–Craft Spirits Awards ADI 2016
GOLD MEDAL
–Spirits of Mexico 2014
Recommended
Nose leads with rich anise, followed by traces of honey, dark
chocolate cake and orange marmalade. The palate has a
texture of light syrup. Flavor opens rich in fresh, green anise
with overtones of minty freshness. A wave of honey and juicy
orange ensues, with underlying anise continuing throughout.
Finish has lingering dryness of green anise balanced by honey
creaminess.
35% alc/vol
Kalani
100% Natural Mayan Coconut
Kalani is made using fresh coconut milk that is fermented
and then macerated in Mexican pure sugar cane rum,
bringing together two favorite Yucatan flavors and
providing this 100% natural liqueur a subtle flavor and
tropical flair.
Perfect on its own, with ice or to enhance your favorite
cocktail recipes.
The Yellow Dwarf Coconuts are harvested at a traditional
19th century colonial plantation in the Yucatan. The
shredded coconut is wrapped and pressed for milk,
which is sent to Casa D’Aristi exclusively for small batches of Kalani.
4.5 Stars –Difford's Guide
5 Stars –BevX
"The palate echoes the nose delivering a rich honey
and anise focused core with flanking notes of mint
and honeycomb. Full-bodied with intense spice and
herbal flavors that give this sweet and lush Liqueur an
unexpected vibrancy." Sean Ludford
Recommended
Nose is rich in coconut, with dark chocolate, crème caramel and fresh
citrus. The palate has an indulgent, syrupy texture. Rounded coconut
notes with dark chocolate and crème caramel, followed by hints of
lemon and lime, a balance of sweet and tart. Finish is rich and dry, with
coconut and caramel accented by lemon freshness, then returning to
coconut. 30% alc/vol
Xtabentún
A delicious and exotic coconut delight; a lovely aperitif, perfect in a piña
colada and a great addition to cocktail recipes.
BEST in CLASS
–Spirits of Mexico 2014
Classic Mayan Nectar
DOUBLE GOLD –WSWA 2016
Xtabentún is a honey liqueur similar to XTA, but contains
more honey and has a slightly lower alcohol content. This
Yucatan classic has a long and legendary history and is a
favorite throughout Mexico.
5 Stars –BevX
"The palate confirms the nose delivering an incredibly rich
coconut-driven core with waves of cream, cocoa, and baked
coconut with hints of citrus on the finish keeping it fresh and
vibrant." Sean Ludford
30% alc/vol
GOLD MEDAL –Spirits of Mexico 2014
Serve straight, chilled, or on ice with honey. Lovely
accompaniment to coffee and exceptional ingredient in
cocktail recipes.
“X
tabentún
has
concentrated
anisette
Guarding the Natural Wealth of the Maya
from
beginning to end; finishes with a thick, rich honey.
Chocolaty and warm, with a minty middle.”
–Santé Magazine
Casa D’Aristi produces authentic, exotic and natural
rum-based liqueurs at its home in the Yucatan
Peninsula of Mexico. The company was founded
in 1935 by the Aristi family, with generations of
dedicated family members and loyal employees
devoting their lives to creating artisan spirits that
uphold the traditions of the Mayan people.
13
Mayan Margarita
1 oz XTA Liqueur
1½ oz Miel de Tierra Mezcal
1 oz fresh lime juice
3/4 oz simple syrup
Shake well with ice and strain into chilled,
salt-rimmed glass. Garnish with lime wheel.
14
Cocotini
1¼ part Kalani Coconut Liqueur
1 part Van Hoo Vodka
Shake with cracked ice and strain into
chilled cocktail glass.
Ron Caribe Rum pg 19 / Salsa pg 34
Los Lagos en Santiago Liqueur
Artisan Fruit Liqueur from Mexico
Apple – Quince
Los Lagos Liqueur is handcrafted using fresh,
wild fruit. This natural, macerated fruit liqueur
has a sweet, mild flavor and captivating
aromas that beautifully echo the fruit.
The fruit is grown and harvested nearly 5,000
feet above sea level from Sierra Madre of
Santiago in Nuevo León, Mexico.
The taste is sweet, mild with extraordinary
authenticity of fruit.
100% natural fruit, with no preservatives and
no fertilizers are used in the orchards.
14% alc/vol
Recommended
Dedicated to handcrafted excellence using
only fresh, all-natural ingredients.
· Aged one year · Limited production ·
15
Fratelli Vergnano 1865
The Vergnano family has a long history of spirits
production.
In 1865, Bartolomeo Vergnano took his keen
interest in alchemy and knowledge of Italian
botanicals to formulate artisanal liqueurs
following the Piedmont liqueur-making tradition.
Today, after three generations, Valter Vergnano
has the same enthusiasm and alchemist
inclination. He has created the unique and
refreshing organic Arancino Liqueur made with
blood orange fruit juice, a liqueur plentiful in
aromatic fruit and bringing a zesty bite to your
palate.
Fratelli Vergnano organic fruit liqueurs are
exceptional, the artichoke liqueur is an artisan
delight and the Maraschino Liqueur is a vibrant
Italian classic.
Sicilian Cosmo
Limonino Martini
1 oz Arancino Blood Orange Liqueur
1½ oz Van Hoo Vodka
1/2 oz Cranberry juice
1½ oz Vergnano Limonino
1½ oz Ferdinand’s Saar Quince
1 oz Fresh lemon juice
Add ingredients to cocktail shaker filled with ice.
Shake vigorously until the outside of the shaker is
frosted and beaded with sweat. Strain into cocktail
glass. Garnish with a blood orange twist or wheel.
16
Add ingredients to cocktail shaker filled with ice.
Shake vigorously and strain into chilled cocktail
glass. Garnish with lemon wheel.
Arancino Liqueur
Italian Organic Blood Orange
Maraschino Liqueur
Tradition of Innovation
Vergnano Arancino liqueur is an organic blood orange
artisanal liqueur made from native Sicilian blood oranges
that are hand-picked at the peak of ripeness.
A clear cherry liqueur made from fresh marasca cherries
grown in Italy. The inclusion of crushed cherry pits imparts
a subtle bitter almond flavor.
Made with organic fruit juice
Maraschino Liqueur is made by distilling marasca
cherry extract, obtained by infusing marasca cherries in
an alcoholic solution for an extended time. The marasca
distillate is then diluted and sugared.
Tarocco, Sanguinello and Moro blood oranges are
organically grown and cold-pressed in Sicily.
Organic cane sugar & organic wheat alcohol are used.
Vivid orange hue. Vibrant orange aroma.
Bright and bold with a bittersweet taste and zesty bite.
Bronze Medal · San Francisco World Spirits 2016
Persistent and balanced aromas show cherry stones
and ripe fruit with proper astringency.
Rich flavor of inimitable sour marasca cherries with a
well-balanced, sweet and flavorful finish.
Arancino is an essential, versatile liqueur– superb in cocktail
recipes, refreshing after a meal and lovely drizzled over
gelato. Add to sparkling wine on the rocks and garnish with
skinny blood orange wheels.
Straight, on the rocks and transformative in cocktails.
Lovely over gelato or to add a smooth cherry accent to
desserts.
17% alc/vol
30% alc/vol
Hand-fitted, straw-wrapped bottle
Limonino Liqueur
Italian Organic Limoncello
Vergnano Limonino is a unique, artisanal, organic lemon
liqueur made from native Italian lemons that are handpicked at the peak of ripeness.
Made with organic fruit juice.
Light pale yellow hue.
Zesty citrus bite offsets the sweetness nicely. Light
and nimble on the palate.
Traditionally served chilled after a meal as a digestive.
Refreshing with soda or tonic over ice. Delicious over
gelato, vanilla ice cream or berry sherbet. Add to hot tea
to warm the winter; in iced tea to celebrate the summer.
Artichoke Liqueur coming soon
No artificial coloring · 17% alc/vol
17
Miel de Tierra Mezcal
100% Agave Artisan Mezcal
Zacatecas region
Miel de Tierra Joven
The Puritan.
Pure Craftsmanship. This remarkable Mezcal represents the highest
purity that can be achieved in a distillate within its category. Miel de
Tierra Joven is characterized by a pure, penetrating, focused flavor.
The initial intensity on the palate is offset by soft vanilla notes that
linger. Purity is present with each sip. Limited edition.
Miel De Tierra Reposado
The Grandfather.
Miel De Tierra Reposado has won numerous awards and garnered
high praise for its smooth, delicate flavor. Characterized by distinctive
notes of virgin oak followed by a gentle honey flavor that lingers on
the palate. Refined, nuanced and pleasing. Flagship of the series.
Silver · NY Int'l Spirits Competition 2014
Double Gold · San Diego Spirits Festival 2014
Miel de Tierra Añejo Reserva
The Legacy.
Five years in the making, this aged Mezcal is the most luxurious of the
series. Produced from the private family reserve, Miel de Tierra Añejo
encompasses delicate notes of seasoned oak and pure honey sap.
The elegant and meticulous production and
studied maturation methods elevate Miel de
Tierra Mezcal to an exceptional status. The very
nature of the arduous process limits the yield to
504 bottles per batch.
Only a handful of producers can afford to create
artisan Mezcal of this caliber.
Virgin Oak Casks
Natural honey sap emanates from special white
oak trees in the Mexican state of Zacatecas.
The fresh timber is used to handcraft barrels
used to rest Miel de Tierra Mezcal for months
in the catacombs of the company's hacienda.
The presence of the honey that flows from the
oak imparts a delicate flavor, setting this Mezcal
above the rest.
Smooth as Honey
The end result establishes a different kind of
Mezcal, one that is pure in flavor without assertive
smokiness obscuring the true flavors. Miel de
Tierra Mezcal is an extremely smooth distillate,
with exquisite aroma, and remarkable wood and
honey notes. This is the essence of Miel de Tierra.
The wooden emblem attached to each selection
designates batch and bottle number. 40% alc/vol
Mezcal
Mezcal Regions
18
San Luis Potosi region
Miel de Tierra Agave Salmiana
The Classic.
This artisan Mezcal is made from wild Salmiana Agaves
that only grow in the secluded region of San Luis Potosi
in Central Mexico. Exotic aromas harmonize beautifully
with the smokey notes that exemplify a classic Mezcal.
The cascade of flavors will delight even the most
seasoned Mezcal aficionado.
Miel de Tierra Salmiana Mezcal is
a love letter to traditional mezcal.
Maestro Mezcalero, Don Juan
Zarur Flores, follows time-honored
production methods with a focus on
building rich, smoky flavors.
but for the Miel de Tierra Salmiana,
a tahona is used– a large, 3-ton
circular
grindstone–
dragged
manually across the fresh-harvested
piñas. This ancient practice has been
used for centuries in the region.
Salmiana captures the spirit and
tradition of Mexico in a mezcal that
is unparalleled in its complexity and
exotic taste. Authentic as the land
where it is produced.
The syrup is then mixed with more
fresh water and the bagazo, and left
to ferment in traditional wooden
vats. For many mezcals, a yeast
blend is added to the mix, but for
Miel de Tierra Salmiana nature does
all the work. Naturally occurring
yeasts slowly collect in the vats
and naturally ferment the mix. The
fermented liquid– known as mosto–
has an alcohol content of 5% and
tastes similar to ale. However,
mosto contains alcohol compounds
that can be hazardous to consume
on its own, which is why a proper
distillation is vital to delivering a
pure, premium Mezcal.
The heart of every mezcal is the
variety of agave, and in this case, the
Salmiana agave. Grown exclusively
in San Luis Potosi, the Salmiana
only grows wild in the countryside,
and the Jimadores scour the hot
landscape looking for the perfect
plants that are ready to harvest.
After the piñas have been collected,
the sweet juices trapped inside the
starchy plant are drawn out through
roasting. In keeping with tradition,
Miel de Tierra roasts the piñas as
ancestors have for generations, in
small, hand-made masonry stone
ovens. These same type of stone
ovens have been used to produce
Mezcal in San Luis Potosi for over
300 years. After the piñas have
spent several hours in the blistering
heat of the ovens, the syrupy piñas
and the ash from the oven - the
bagazo - are collected.
The golden piñas are then crushed
are rinsed with fresh water until
all that’s left is the thick, sweet
syrup of the agave. Most mezcal
producers use a mechanical grinder,
unique, natural flavors. The other
Miel de Tierra selections focus
on the clean flavor of oak as they
rest, but the wild, exotic taste of
Salmiana Mezcal is best without
aging. Wild flavors should not be
harnessed. Miel de Tierra Salmiana
Mezcal reflects the untamed,
rugged landscape where salmiana
agave is grown, the embodiment of
the rural and wild spirit of Mexico.
The mosto is heated until it
starts to evaporate, and the
vapor collects in copper tubes
that quickly cool it into liquid.
The cooled liquid is much
higher in alcohol content, but it
is still not mezcal. Miel de Tierra
distills all of their mezcals twice,
no more and no less. Distilling it
once is not enough, and distilling
it a third time extinguishes the
subtle flavors.
Miel de Tierra Salmiana is strictly
joven, and therefore goes
straight from the still into the
bottle bottled preserving the
19
Prince Pastis de Marseille
Classic French Anise
Anise is an annual plant long cultivated for its aromatic and medicinal
qualities and one of the herbs that was supposed to avert the evil
eye. Pastis is the direct descendant of Absinthe, the infamous spirit
of Paris in the late 1800s, a period known as the “great collective
binge”. This era of inspiration and daring, was associated with an
artistic lifestyle. Although Absinthe was banned in the states in
1912, interest remained very high and beverages were developed
as substitutes, similar in taste but lower in alcohol, and produced
without wormwood. These absinthe-style liqueurs– anis or anisette,
pastis, ouzo, or raki– are becoming increasingly popular.
Pastis is a strong local favorite in the south of France. From its original
home in Marseille, the popularity of Pastis has spread throughout
Provence and the Riviera, connecting friends throughout small cafes
in the region. Prince Pastis is smooth and very full flavored, with a
very refreshing edge, excellent in the summertime. 45% alc/vol
The flavor comes from licorice and seeds of the star anise plant, an
important ingredient in Absinthe.
Anis liqueurs are the most popular liqueurs in France and the
Mediterranean countries. Unlike anis, pastis contains licorice as a
major ingredient. Pastis has a clear brown-yellow hue, and turns a
whitish-gray with water.
Prince Pastis is an extraordinary ingredient in culinary recipes, from
pastries to marinades.
Smooth, full flavored, with a
very refreshing edge.
Overcast
Pour Prince Pastis into a small Collins
glass. Serve with a small pitcher of
chilled mineral water (sans bubbles),
and pour water in a little at a time for
preferred dilution. Watch it transform
into a cloudy refreshment.
Oyster Dipping Sauce
20
1/2 cup Elixir Champagne Le Orange
4 tsp Prince Pastis
1/2 cup Dry white wine
4 tsp Minced shallots
1 tbsp Minced red bell pepper
Combine in medium bowl. Season to
taste with salt and pepper. Cover and
let stand at room temperature. Can be
prepared 2 hours ahead.
Pastis
Polugar Grain Spirits
Reviving An Era of Craft Distillation
P
olugar is a more ancient type of spirit. It is quite different from
modern vodka, rather more akin to legendary Russian bread wine,
the noble father of vodka.
It is said that the first Moscow tavern allowed to serve distilled liquor
in Russia was exclusively reserved for the oprichniki, Ivan the Terrible’s
secret police. Throughout Russian history, vodka was similar to whiskey;
the smell and flavor reminiscent of freshly baked bread, heavily
exhibiting the grains used to make it, and was known as bread wine.
In 1895 Tsar Alexander III decreed to have all pot stills in Russia
broken down. Subsequently, distillation processes were restricted to
government licensed and taxed column stills, establishing the method
for producing the crystalline, less nuanced spirit that we now know as
vodka today.
The Rodionov family spearheaded a movement to restore the traditional
grain spirits enjoyed during the golden age of Russia.
Boris Rodionov, a renowned academic and vodka historian, discovered
the original recipe for the national bread wine spirit. With legislation
forbidding the Polugar style of grain distillation in Russia, the Rodionov
family restored an old distillery tucked away in a forest in Poland to
reestablish the glory of the legendary spirit.
Each Polugar selection is produced in accordance with an authentic
recipe from the 18th century, using carefully selected grains and
naturally pure water.
Polugar
Single Grain Series
Each Polugar Single Grain selection is distilled
three times in copper pot stills that were
meticulously reproduced from 18th century
drawings. The distillate then undergoes a
labor-intensive and expensive egg-white
purification process, a popular method used by
the Russian aristocracy in the 1700s. A long
purification process ensues using birch wood
charcoal.
The bottle is designed after Queen Elizabeth’s
personal snuff-bottle, circa 1745, that is on
exhibit at the Russian National Museum.
Pairing: Salt-cured meats, roast pork, ham
hock, sausage dishes, mushroom roulade,
lamb, humus and black bread, and traditional
Eastern European soups like sour cabbage and
borscht. Best served slightly chilled.
38.5% alc/vol
The word Polugar means half-burned. Before the advent of alcohol meters,
strength and quality were achieved by boiling two portions of the distillate
together into one.
Distinguished Platinum Winner
Spirits International Prestige Awards 2012
Polugar — pronounced Poh-LEW-gah
21
 Polugar Single Malt Rye
A true masterpiece of legendary bread wine,
Polugar Single Malt Rye is a unique blend
of select single malt rye distillates. This
fine, authentic grain spirit is appreciated
worldwide by vodka aficionados and
connoisseurs of elite spirits.
Polugar Single Malt Rye is produced using
select rye malt and natural water that is not
chemically purified.
Nose: Bright, rich and bready. Whispers of
warm, home-baked goods, rye crackers,
coriander, malt, honey, grains, new grasses
and wildflowers.
Palate: Pleasantly complex. Gentle notes
of fresh rye bread, linden honey, meadow
grasses and grains. Slight rye bitterness.
Finish: Smooth, warm and very prolonged
with bright notes of rye bread, honey, sweet
almonds and wildflowers.
5 Stars · Spirit Journal
Highest Recommendation
"A landmark for rye based vodka."
 Polugar Classic Rye
Polugar Classic Rye is another expression
of legendary Russian bread wine brought
back to life using the traditional recipes and
distillation methods from the 18th and 19th
centuries. Classic Rye Polugar is produced
using select coarse-milled rye and natural
water that is not chemically purified.
Nose: Fresh, bright and bready. Comforting
aroma of home-baked goods, rye crust, rye
bread, dill, caraway and pickling spices. Tones
of thick malt, buckwheat honey, freshly baked
bread, grains, fresh grasses, and wildflowers.
Palate: Warming, soft taste of rye bread,
slightly sweet with notes of honey and spice.
A slightly grassy bitterness.
Finish: Prolonged and warming, with bright
notes of rye bread, salt and pepper hints,
hazelnuts, almonds and honey with light
botanical bitterness.
"Aftertaste is spicy, lean, desert dry,
and slightly toasty"
4 Stars · Difford’s Guide
94 points · Finalist
Ultimate Spirits Challenge 2016
22
 Polugar Wheat
Unlike its rye-based counterparts, Polugar
Wheat is made solely from wheat grain, both
malted and non-malted, giving the spirit a
texture that is plump and broad. A sweet
richness sings through grassy fields and stone
fruit.
Nose: Mild, round, light and delicate. Warm
wheat crumbs, grain and bread notes. Hay, dry
grass, salt, pickled cabbage and semisweet
honey.
Palate: Clean and measured, but doesn’t
hold back. Slightly salty-grassy nuances are
dominated by kolach, a traditional Ukrainian
bread. Wonderful velvetiness showing
flowery, fruity notes. An elegant bitterness
complements spice tones, followed by bright,
persistent bread notes.
Finish: Mild grains, wheat and freshly cut white
bread.
"Maintains the freshness well and
long into the satisfying finish that is
dry yet is more bountiful than austere.
Simply delicious.”
 Polugar Nº 1 Rye Wheat
Nose: Bready aroma of home baking. Palate:
Delicate, slightly sweet, warming soft taste of
rye and wheat bread, crackers and bread crust
with bread-honey notes. Finish: Long-lasting,
dominated by hints of wheat bread, with notes
of grains, meadow grasses, warm home baking,
fresh hay and warm bread crumbs.
Pairing: Borscht, cabbage or pickle soup, meat
pie, caviar crêpes, beef stroganoff, and sausage
dishes.
Recommended as base spirit in Manhattans and
Cosmopolitans.
"Perfect purity. One of the best
unflavored vodka aromas around.”
Silver · WSWA 2016
Infused Range
This small batch numbered series is
carefully crafted using select Russian
rye and wheat grains. Only natural
raw products are distilled to obtain
the pure essence of each flavor. The
spirit is triple-distilled in copper pot
stills manufactured from 18th and
19th century diagrams. The precious
distillate undergoes further refining
using natural birch charcoal.
38.5% alc/vol
 Polugar Nº 2 Garlic & Pepper
The Polugar No 1 precious rye and wheat is refined
using birch charcoal, and then the distillate is
infused with natural, essential oils of garlic and
hot pepper following the 19th century recipe.
Intense aroma and its inimitable bready flavor
make this an outstanding selection to accompany
fine, Eastern European cuisine.
Moscow Mule
1 oz Polugar No 1 Rye Wheat
2½ oz Premium soda water
1/2 oz Pickett’s Ginger Beer Syrup
Lime Wedge
Nose: Bright aromas of baked garlic and hot
pepper. Palate: Warming taste of baked garlic,
hot pepper, wheat and rye bread.
Finish: Prolonged finish with notes of garlic and
spices complementing delicate shades of grains
and bread.
Pairing: Dressed herring, meat pastries, barrel
pickles, vinaigrette salad, lamb stew, borscht and
smoked meats.
Recommended as base spirit in Bloody Marys.
1½ oz Polugar No 2 Garlic Pepper
5 oz Fresh tomato juice
"A superbly crafted flavored vodka."
Shake with ice. Strain into ice-filled
Old Fashioned glass. Garnish with
lemon wheel and celery stick.
5 Stars · Difford’s Guide · Exceptional
Silver · WSWA 2016
Combine liquid ingredients in icefilled Collins glass or copper mug.
Squeeze in lime wedge and stir.
Na zdorovje!
Bloody Marisha
Negroski
1 shot Polugar No 1 Rye Wheat
1 shot Tuvè Bitter
1 shot Carlos Alberto Red
Vermouth
Stir with ice and strain into ice-filled
Old Fashioned glass. Garnish with
orange twist.
 Polugar Nº 3 Caraway
Produced following the classic recipe of 19th
century Russian highborn vodkas. Polugar №3
Caraway is based on Polugar Classic Rye with
caraway and coriander added before the third
distillation, with a delectable taste reminiscent
of classic Borodinsky bread.
Borodinsky bread is a dark brown, sourdough rye
bread of Russian origin, traditionally sweetened with
molasses and flavored with coriander and caraway
seeds.
Nose: Rich bouquet of Borodinsky bread,
spicy and dense. Dry grass, abundant caraway,
coriander, dried dill, dried spices, wild flowers,
cut grass, prune notes, mulberry echoes, acacia,
black pepper, dough, hint of citrus peel. Palate:
Refreshing, open, soft, complex, balanced,
gourmet, embracing, balanced, bright, slightly
sweet and elegant. Finish: Slightly sweet, notes of
dill and coriander as well as citrus, showing dark
bread crust, rye notes above a predominantly
caraway background.
Pairing: Perfect with sauerkraut, lightly salted
spiced fish, salmon with herbs, pickled herring,
and is a good accompaniment to duck and dark
buttered bread. Enjoy with a cigar misted in port
wine. Excellent as an aperitif or after a meal. Chill
slightly before serving.
Recommended as base spirit in Mojitos.
"The taste remains focused entirely on
the savory caraway."
92 points · Finalist
Ultimate Spirits Challenge 2016
Silver · WSWA 2016
Gold Medal
Best of Class · Best of Category
Craft Spirits Awards 2016
 Polugar Nº 4 Honey & Allspice
Triple distillation of a home brew of rye and
wheat in a copper pot still to which aromatic
allspice and hot peppers are added before the
third distillation. As specified by the aristocratic
recipe of the 19th century, the liquid is carefully
purified using birch wood charcoal with a final
addition of a dose of honey.
Nose: Sophisticated, delicate, sweet aroma of
aromatic pepper and meadow honey, white flower
notes, spices, white pepper, bay leaf, pickling
brine, peaches, apricots, cinnamon, nutmeg and
warm bread. Palate: Tender, embracing, spiced,
refined, with pleasant hotness. Honey, rum,
sweet sugar syrup, spice, dill, ginger, sweets and
rye bread. Enticing mint and fine notes of pickle.
Finish: Rounded, mild and sweet with honey,
spice, ginger, nutmeg and rye bread crust.
Pairing: Winter warming selection. Refined
accompaniment to gourmet Eastern European
dishes and full-flavored appetizers. The superb
alcohol spice complements baked white fish,
mashed potatoes, crab cakes, seafood soups, and
roasted leg of lamb.
Recommended as base spirit in Apple Martinis.
"Finishes long, bitter, spicy, herbal.”
By the Dutch
Batavia Arrack
Rum of Indonesia
Batavia was the name of the capital city of the Dutch
East Indies, and corresponds to the city of Jakarta today.
Batavia became the center of the Dutch East India
Company trading network in Asia. The commerce
of Batavia arrack was entirely in hands of the Dutch
VOC. Virtually all arrack exported to Europe arrived in
Amsterdam or Rotterdam in wooden barrels, where it
would then be matured and blended to create a spirit
of consistent quality and fine flavor.
‘By the Dutch’ produces traditional spirits with a Dutch
heritage. Founded in 2015, ‘By the Dutch’ creates spirits
that are primarily distilled and handcrafted in Schiedam,
South Holland, a village also known as Genever-Town.
Appreciation of traditional Dutch spirits continues to
grow, as does the spirits’ reputation for refined quality.
‘By the Dutch’ embodies these traditions, as they spread
international awareness of Dutch spirits and share their
Old Genever and Batavia Arrack with the US.
Origin: Indonesia – Java
Blended: The Netherlands
750 ml / 48% alc/vol
Ron Caribe Silver
By the Dutch Batavia Arrack is a sugarcane
molasses-based
distillate
produced
exclusively on the island of Java, Indonesia–a
special type of rum produced as far back as
the 17th century. The fermentation process
includes the addition of local red rice,
setting it apart from standard sugarcane
rum. The distillation is adopted from ancient
Chinese methods using traditional pot-stills.
The Master Blender ages Batavia Arrack
in oak barrels for up to 8 years, creating a
fantastically rich rum, deep in flavor, with a
lovely, lingering finish.
"Forget refinement, bring on the flavor
explosion."
"Took a sip of @bythedutch Batavia Arrack.
Thought of procreation, bare-knuckle boxing,
wildfire, pirates, swamps, jerk meat. OK, it's
legit." -David Wondrich
Old Genever pg 7
Ron Caribe Rum
A fine expression of the Mexican fiesta spirit. The
cane is harvested by hand once a year, preserving
its rich flavor, and then processed through ‘wooden
grinders’. The juice is extracted and filtered to enhance
the richness of flavor once again. 40% alc/vol
Ideal for mixologists’ most innovative creations.
Create delightful Ron Caribe cocktails like the Caribe
Citrus, Caribe Libre and Cranberry Caribe.
Ron Caribe 5 year-old
Casa D’Aristi has created this aged rum to the
highest standard of exquisite quality. Rich and
mellow tones are achieved through ageing in the
tropical climate of the Yucatán Peninsula, resting
in special American oak barrels previously used
to store Bourbon. Ron Caribe 5 year-old is a
Mayan gem appreciated by rum aficionados
and casual enthusiasts alike. 40% alc/vol
Casa D’Aristi is known for their outstanding and
unique Mayan spirits, and Ron Caribe Rum is
no exception. Ron Caribe is made in Mexico. Its
name pays homage to the Caribbean coast.
Given Yucatan’s sultry climate, Mexico produces
some of the finest sugar cane in the world, and
only the best is used to produce Ron Caribe,
making it one of the finest rums produced in
Mexico.
Although the newest technologies are employed,
Ron Caribe Rum is made according to traditional
principles perfected in the early 1900s. The Aristi
family has accumulated generations of expertise
producing the highest quality rum that the
Yucatan has to offer. Francisco Montejo founded
the first Yucatan cane plantation in 1540, and
built a processing mill on the plantation where
24the Casa D’Aristi hacienda stands today.
The Daiquiri
1½ oz Ron Caribe Silver
1/4 oz Simple syrup
Shake ingredients in cocktail
shaker with ice and strain
into chilled cocktail glass.
Garnish with lime wheel.
Ideal
for
mixologists’
most innovative creations.
Create
delightful
Ron
Caribe cocktails like the
Caribe Citrus, Caribe Libre
and Cranberry Caribe.
Yucatan Liqueurs pg 11 /
Salsa pg 34
Rum
Scotch
Distiller's Art
Honoring the Artisans of Scotland Distilleries
The Distiller’s Art collection is a comprehensive range of single-cask bottlings showcasing the character of
a region or of a particular distillery. These single malts are chosen from rare, individual bourbon and sherry
casks, and bottled at natural cask strength, unadulterated with caramel or chill-filtration. The bottle design
and labeling is straightforward, clean and distinctive, an indicator of the whisky itself.
All bottles are individually numbered, and range from 48%-58% alc/vol. Bottled at the ideal stage of
maturation, each Distiller’s Art selection is a treasure to savor.
Distiller's Art Single Cask Selections · Limited Availability ·
Caol Ila Distillery 32 year-old
Glengoyne Distillery 20 year-old
Characterized by fresh peat, red apples and pepper.
50.9% alc/vol
Caol Ila was built in 1846. Distinguished by floral and peppery notes
which complement the traditional Islay peat.
Floral on the nose with orange and vanilla. Soft in the mouth with
summer fruits and some green apples, followed by a long finish
with a touch of drying oak.
57.2% alc/vol
Western Highland distillery founded in 1833.
Bunnahabhain Distillery 27 year-old
Sweet and complex on the nose with menthol, vanilla and
pineapple. Strawberries, sandalwood and old books on the palate
leading to a lingering finish with fruit and satisfying hints of oak.
56.1% alc/vol
Built in 1881, it is the most northern distillery on the Isle of Islay. The
word Bunnahabhain means river mouth.
Girvan Distillery 25 year-old
Flavors of licorice, dark fruits and a sense of old books.
57.1% alc/vol
A Lowland grain whisky distillery built in 1963.
Macallan Distillery 23 year-old
Rich and sweet Speyside malt. Nose full of fruit: oranges, green
apples with caramel notes. Great malt delivery on the palate
showing milk chocolate, dried fruits and pepper. Long and warming
finish with lingering spice.
54.5% alc/vol
Founded in 1824, Macallan, in the heart of Speyside, was one of the first
distilleries in Scotland to be legally licensed. Since then, Macallan has
built a reputation for truly iconic single malt whiskies.
Craigellachie Distillery 20 year-old
Sherry Cask
A sweet and full bodied nose with custard, apples and rhubarb
crumble. Fruity and spicy on the palate with plums, raspberries and
cinnamon followed by a medium length finish of fruit and toffee.
50.4% alc/vol
The distillery was built in 1891 at the very heart of Speyside.
Blair Athol Distillery 20 year-old
Sherry Cask
Nose is rich and fruity, with caramel and sherry notes. Full-bodied
mouth-feel, sweet with toffee and raisins. The finish is long,
warming, sweet, leading to a hint of oak.
57.2% alc/vol
A Highland distillery originally founded under the name Aldour in 1778.
North British Distillery 19 year-old
American Standard Barrel
Distinct in malted barley, sweet toffee. A long lingering finish.
53.4% alc/vol
Lowland distillery founded in 1885 in Edinburgh.
Benrinnes Distillery 18 year-old
Sherry Cask
Nose is sweet and mellow, showing butter
toffee. Flavors of vanilla fudge, dark chocolate
and citrus peel. The finish is medium-long,
slightly nutty, with a hint of ginger.
49.4% alc/vol
The Speyside distillery was built by in 1826.
Laphroaig Distillery 15 year-old
Sherry Cask
Nose of peat and bonfire ash with a hint of
lemon. Multifaceted palate showing peat
smoke, pepper, ash and iodine. Mellow,
long finish with lingering peat.
57.2% alc/vol
Laphroaig Distillery, on the Isle of Islay,
was established in 1815.
Benrinnes Distillery 7 year-old
Sweet, herbal and oily on the nose
with fruit and spice on the palate. A
long, satisfying finish with a hint of
sandalwood.
56.1% alc/vol
Hunter Laing & Co. Ltd is a family company with an unrivaled pedigree as blenders and bottlers
of the finest Scotch whisky.
Now in the whisky business for over three generations, the Laing family has not only acquired
expertise in the history of Scotland distilleries and the nuanced characteristics of the scotch
produced in each, but due to the vision of Frederick, have access to a vast inventory of the most
sought after Scotch Whisky single casks.
25
Turin-Vermouth
Drapò Bianco
Vermouth
Enveloping & Soothing
Color: Pale yellow
Taste: Intense aroma and gently fruity
Drapò Bianco is a sweet vermouth, fresh, soft and
delicate, but strong in character, rich and complex on
the palate. Lovely served neat, on the rocks or in the
best cocktails. 16% alc/vol
"Nicely balanced white vermouth that will mix
brilliantly or make a fine aperitif" -tastings.com
Silver Medal · Craft Spirits Awards
American Distilling Institute 2016
Drapò Rosso
Color: Deep red
Taste: Intense aroma, fruity, persistent to the palate
Drapò Rosso is a fine, elegant vermouth that's gently
fruity and floral, with soothing aromas that exalt
the ancient Piedmont tradition. A rich and intense
vermouth that satisfies the most demanding palates
with perfect collective of aroma, freshness and
elegance. Serve neat, on the rocks or in cocktails. The
vermouth of choice for fine barmen proud to serve
fresh aperitifs. 16% alc/vol
"Delicious, complex, and easy-drinking vermouth"
-tastings.com
Drapò Dry
Color: Light yellow
Taste: Pleasantly aromatic, rich in tropical fruit with a
lightly tart aftertaste Drapò Dry is a dry vermouth of exceptional quality
and refined organoleptic qualities achieved through
the harmony of fine fortified wine and a select blend
of herbs and spices. This intensely complex vermouth
lingers on the palate with fresh and fruity tones.
Pleasing and elegant with notes of Iris Florentina and
bitter orange. An excellent base for creative cocktails.
16% alc/vol
Double Gold Medal · Best of Category
Craft Spirits Awards
Drapò Gran Riserva
Color: Deep amber red
Taste: Strong, intense, persistent on the palate
Produced in limited quantities, this unique expression
of red vermouth exhibits the superior selection of
fine botanicals and herbs. Drapò Gran Riserva rests
in a single French Oak barrel for at least 8 months,
which elevates the body and structure as it develops
strength in the old wood. A distinguished aperitif
served on the rocks, a refined ingredient in cocktails.
18% alc/vol
26
Turin-Vermouth Bitter selections pg 2
Ferdinand's Vermouth
The First Riesling Vermouths in the World
Saar Dry & Saar White Vermouth
Dry: Slate Riesling Vermouth
White: Barrel Aged in Mosel Fuder Oak Casks
Silver Medal · Los Angeles Int'l Wine Competition 2016
Gold for Packaging Design-Effective Use
Infused with native regional and vineyard botanicals
The large, steep south-facing slope of the Grand Cru Saarburger Rausch
vineyard, its rough Devonian shale soil and the cool climate of the Saar are
perfect conditions for the beginnings of this fine vermouth. The minerality
and fruit of the Saar Riesling, the
bitterness of the wormwood and the
floral, spicy aromas of the regional
herbs and flowers give this selection
its unique lightness and elegance.
Carefully handpicked Riesling grapes
from the Zilliken estate and the
craftsmanship of Master Distiller
Vallendar guarantee a high-quality
product. Handcrafted in small batches
with limited availability. A special
treat from the Saar region created to
maximize the vermouth experience.
18% alc/vol
Saar Dry Gin pg 8 / Saar Quince pg 23
“
Riserva Carlo Alberto
“V
Turin Tradition of Botanical Excellence
ermouth fit for a king” –Restaurant Magazine
Riserva Carlo Alberto Vermouth
is made traditionally adhering
to the 1837 recipe of Carlo
Alberto’s chef. This exceptional
spirit benefits from its unique
and rare ingredients and
traditional production methods
that require expertise, accuracy
and a long processing time.
Riserva Carlo Alberto Vermouth
is blended with refined botanicals
from the Piedmont’s fertile Po
valley, a region known for its
superior farmland. Ingredients
are macerated in small batches
and produced without the use of
artificial essences and industrial
processes.
The base wine is created from
the private vineyards of Riserva
Carlo Alberto. Per the 1837
recipe, Carlo Alberto Vermouth
uses DOGC Asti Muscat and
DOGC Caluso Erbaluce, the
latter produced in a very limited
quantity.
To this superb base, botanical
elements–herbs, berries, spices,
flowers and fruits– are infused
in 45° alcohol for 40 days. The
brew is only lightly filtered
before decanting in Piedmont
barrels for approximately 3 to 6
months. There is regular testing
to ascertain perfect ripening of
the spirit before bottling.
18% alc/vol
“F
T
oday Vermouth is seeing a resurgence due in
great part to the mixology movement and the
barmen who appreciate the density and aromatic
complexity of textured vermouth in their cocktails."
Vermut Bianco
Aromatized with 25 carefully selected herbs and
spices. Sweet nose of honey. Full-bodied and sharp
on the palate, with sweetness soon catching up.
A smooth finish shows honey, banana and a bold
kick of spice. Full and long lasting flavor, evoking
a summer stroll through vineyards, where aromas
of wild herbs and grapevines unchain the spirit.
Try it chilled. Perfect in all the classic cocktails
that call for white vermouth.
92 pts “Excellent” 2016
–Wine Enthusiast
GOLD MEDAL · 92 pts 2015
–LA Int'l Wine Competition
90 pts "Excellent" 2015
–Ultimate Spirits Challenge
Vermut Rosso
Aromatized with 27 carefully
selected herbs and spices.
Copper-brown hue. Fresh cherry
aromas with soft herbs and hints
of spice. Cherry and fresh red
fruit on the palate. Incredibly soft
texture, with a core of strong,
hot spices, summer fruit, orange
peel and exotic herbs. Perfectly
balanced.
Perfect in all classic cocktails,
or sipped before meals as it was
originally enjoyed to stimulate
digestion.
89 pts 2016
–Wine Enthusiast
GOLD MEDAL, 92 pts 2015
–LA Int'l Wine Competition
91 pts FINALIST 2015
–Ultimate Spirits Challenge
“An excellent aperitif vermouth”
–The Times Whisky Club
“Stunning. A personal highlight for
me. Absolutely perfect for a predinner tipple.” –Drinks Enthusiasts
ascinating and definitely worth a try”
–Imbibe Magazine
"Excellent" – 2015
27
Vodka
Ferdinand's Saar Quince
A Sloe Gin Homage
Based on Ferdinand’s Saar Dry Gin, this golden Quince
from the Saar symbolizes the perfect balance between
sweet, sour and bitter.
The Royal Prussian District Forester Ferdinand Geltz not
only gave his name to this Riesling-infused Saar Quince
but he was also the historical cofounder of the VDP
Mosel-Saar-Ruwer growers group.
The broad core of over 30 handpicked botanicals are
cultivated from the vineyards and local gardens. Some
are well-known–angelica, coriander and ginger, some are
less common–lavender and rose, and then there's the
really unusual ones–sloe (rarely seen as a botanical) and
lemon thyme.
The botanicals are macerated with highly aromatic quince
fruits from trees behind the distillery. This golden-yellow
“fruit of Aphrodite” is one of the oldest fruits in the
culture. The distillate is infused with
Master Distiller Andreas Vallendar brings it all together
with an infusions of Rausch Kabinett made from
handpicked Riesling grapes from the Zilliken estate
vineyard. 30% alc/vol
Color: Golden hue
Nose: Ginger, herbals, a touch of fruit, slight bits of rose,
bobs of vanilla and a bit of juniper.
Palate: Immediately fruity displaying tart quince.
SILVER · LA Int'l Spirits Competition 2016
Quince Orchard
• Awarded 92 points by Gault Millau in 2013. Distinguished
as the best cabinet wine of the year
View from Saarburger Rausch Vineyard
28
Riesling Grapes
Saar Dry Gin pg 8 / Vermouth pg 21
Van Hoo Vodka
Pot-still Potable Pride of Belgium
Van Hoo is a premium 100% grain, handcrafted vodka from Belgium
that promises exceptional quality and an unmistakably clean taste. Van
Hoo is handcrafted in small batches at the renowned Filliers Distillery
in Belgium.
The production of vodka at Filliers is never compromised, from selecting
high quality grain to resting the distillate in modern tanks, taking great
care to achieve a spirit perfect enough to bottle as Van Hoo.
The vodka is distilled 5 times using column stills as well as traditional
alembic pot-stills, bestowing optimal softness to this award-winning,
natural spirit, propelling it well ahead of the vodka pack. Special charcoal
filtering gives Van Hoo perfect balance and refined
aroma. The long and expensive production process
yields
limited quantities, but the resulting spirit is elegant and
well-worth seeking out. 40% alc/vol
91 points · Wine Enthusiast
“Juniper, citrus, mineral, and peppercorn aromas. Richly
textured. Full, yet surprisingly soft on the palate with
floral aromas and flavors coming through on the finish.
One of the many top-shelf vodkas gaining in popularity.”
Gold Medal · World Spirits Championships
–Chicago, 1998
“Van Hoo is a classically structured, neutral vodka with a
semisweet palate and a warming finish.” -Robert Plotkin
Filliers Distillery, from Grain to Glass
At Filliers, tradition and modern technology join forces to bring about refined
spirits that are 100% pure and satisfying. The Filliers Distillery is nestled between
the broad pastures and fields of grain that stretch out on either side of the river
Leie, in the picturesque village of Bachte-Maria-Leerne.
The Filliers family produced genever prior to 1880, which was the year Kamiel
Filliers became licensed to set up a genever distillery in Bachte-Maria- Leerne to
replace his uncle’s—Ferdinand- Bernard Filliers—agricultural distillery that was
partially destroyed by fire in 1863.
The distillery survived many tumultuous times—two World Wars, and the years
from 1919 to 1984 when the ‘Vandevelde law’ prohibited the selling of spirits
in taverns, but as the only distillery in the area, it had enough support to realize
its vision to modernize and thrive. Since the distillery’s inception, the generous
water surge of the Leie has sustained this legendary spirits company, and today
the busy stills and the secret family recipe are in the safe hands of the Filliers
family continuing the legacy as Belgium’s finest grain distillers.
29
i
ine
W
h
Henry Preiss Selections
Mosel Single Estate Exclusive
Mosel Riesling 2013
Germany
Age of the Vines: 45 years
Residual Sugar: 24.7 g/L
Total Acidity: 7.4
9.5% alc/vol
This superior Riesling is dry on the palate with a perfect
balance of sweet fruit and acidity. The crisp, clean profile
reflects the high pedigree of grape that is slowly ripened
on the steep slopes of Germany’s traditional, slate soil
vineyards. Wonderful paired with fresh seafood and light
poultry dishes, but lovely savored on its own as well.
86 points, Wine Enthusiast Apr 2016
Mosel Rosé 2013
95% Pinot Noir, 5% Dornfelder
Residual Sugar: 11.5 g/L
Total Acidity: 6.5 g/L
11.5% alc/vol
This Rosé has an elegant flavor of ripe summer berries.
The slow fermentation brings about a multifaceted, fully
developed aroma rich in fruit. The distinctive mouth-feel is
buttery yet crisp, with a lovely finish that is fresh and clean.
The medley of wild berry flavors pairs nicely with seafood,
lamb, hearty potato dishes and cheese fondue.
Riesling Crémant Brut
Residual Sugar: 8 g/L
Total Acidity: 6 g/L
12.5% alc/vol
This elegant, sparkling Mosel Brut is fermented traditionally
in the individual bottle, in the Champagne method. 20
months for the second fermentation brings out the optimal
flavor. The sprightly fruitiness shows ripe peach and apricot
flavors, with a touch of mineral in the finish. This refined
Riesling Crémant Brut pairs beautifully with light entrées,
shellfish, cold appetizers, vegetable medleys and pikeperch with glazed snow peas. An elegant sparkling wine to
celebrate special occasions.
“M
y first 25 years in the industry revolved around German
Wines. I have rekindled those winery relationships and
selected these excellent Mosel Estate wines for release
under our Henry Preiss Selections label. Each embodies
complexity with ease of drinking." –Henry Preiss
30
HPS — Heart. Passion. Soul. This aptly portrays our
philosophy in representing our portfolio of exciting and
interesting products. HPS is also my Dad. It epitomizes
everything about his character–his integrity, tenacity
and loyalty–in both his personal and professional
life. He is passionate in the pursuit of outstanding
products that most don’t know exist or have a difficult
time finding. Saying he has a knack for selecting
spirits and wine of quality, style and sophistication
is an understatement. The HPS Epicurean series of
single-estate Mosel Rieslings is a prime example.
It was clear when it came time for a Preiss family
branded wine, it should carry his name.
HPS — Henry. Preiss. Selections. –Nicole Preiss
Gaul Estate Wine
German Estate · New Vanguard
“W
e enjoyed wine early. Since
2006 we had our own
allotment of Riesling. Many felt
sympathy for our parents, having two
daughters and no son– no viable heir...
Little did they know.”
Innovative, young German vintners are at the
vanguard of an exciting new movement to create
luscious-fruity Rieslings, Grey Burgundies and
tangy Pinot Noirs with passion and open minds.
Nature helps with the unique variety of soil, the
warm, sunny, and some Mediterranean climate.
The know-how of many past generations has built
the foundation on which they pave their way.
Gaul is on the cutting edge of this crusade. On
the estate is a life-sized plastic stallion–a reference
to their name, Gaul, meaning horse. Karoline and
Dorothee Gaul found themselves in charge of the
100 year-old, 18 hectares Gaul estate following the
sudden death of their father in 2011.
Karoline, 30 years old, finished viniculture studies in
Geisenheim in 2008, and is in charge of marketing
and the vineyards. Dorothee, 28, is in charge of the
winemaking.
Everything has been renewed– classification by
estate, local vineyard and vintage designation. The
modern label design is color-coded to reflect a
specific origin and the characteristics of the region.
Innovative Gaul Wine Labeling
The modern label design is color-coded to reflect the unique character of
each category, and specifies estate, local vineyard and vintage designation.
Estate Wines– Green label Fruity, uncomplicated, easy and authentic. Fresh
and young with unfussy drinkability.
Estate Editions– White label Special one-liter releases or Estate Red Wines.
Single Vineyard Estate Wines– Gray label Grapes harvested from superior
local vineyards with rocky limestone soil. Strong and serious, expressive and
refined.
Estate Wines with Aging Potential– Bronze label Hand-picked grapes
from the best terroir and most vibrant vineyards.
Gaul Sausenheimer Höllenpfad St. Laurent trocken
2012 13.5% alc/vol
Aromas of blackberry and currants. Hints of dark chocolate
with soft tannin texture.
Gaul Dornfelder Trocken
2012 12.5% alc/vol
Dark red grape hue with violet glimmer. Elegant cherry
flavor with dark chocolate notes.
Gaul Asselheimer Pinot Noir Trocken
2012 14% alc/vol
A sophisticated Pinot Noir with berry aromas and a hint
of pepper on the nose. A sassy Pinot with power and
elegance.
92 points ‘Excellent’, Wine Enthusiast 2015
Gaul Pinot Blanc Trocken
2013 13% alc/vol
Notes of juicy yellow fruit, pear and some banana. Very
creamy and elegant.
Gaul Sausenheimer Cabernet Cubin Weißherbst Auslese
2011 9% alc/vol 500 ml
Explosion of aroma–elderflower buds, dried apricot,
acacia honey, green tea and quince. Wonderful balance
of acidity and sweetness. Perfect with chocolate desserts
or strong cheeses.
Gaul Rosé
2013 12% alc/vol 1 liter
A cuvée comprised primarily of Portugieser, an Austrian
and German Pinot Noir varietal. Pale salmon hue, fullbodied, with strawberry notes, kiwi aroma and spice.
All Gaul selections have an extended lees aging.
The yeast remains in the wine until summer one year
after the harvest, giving it time to ripen in the bottle.
THE GAUL FAMILY
Dorothee, mother Rosemarie, Karoline
and Nele (the four-legged boss of the operation)
31
Grans-Fassian Riesling
Treasure of the Mosel
Trittenheimer Apotheke
This world-renowned wine growing site
is situated across from Trittenheim on
the right bank of the Mosel River. The
vineyard is perched on an extremely steep,
southwest-facing slope with grey-blue slate
soil. The rocky terrain absorbs and stores
the sun’s heat during the day and releases
it slowly to the vines during the night. The
very mild climate grants late-maturing
Riesling grapes sufficient time to collect
minerals, natural glucose and extracts.
The peachy aroma is typical of these very
subtle and filigreed wines with their vibrant
elegance.
Dhroner Hofberg
This traditionally steep-sloped site in the
Mosel Valley between Trittenheim and
Piesport is one of the best in the region.
This purely south-facing site, with a gradient
of 30-60%, enjoys sufficient precipitation
throughout the year, supplying optimal
water to the vines. This results in vibrant
wines with a spicy flavor, scented body
and finesse. Red slate rock is typical of
this terrain.
Piesporter Goldtröpfchen
Goldtröpfchen is one of the best known
individual vineyards in the Mosel. This
south-facing site has deep, grey-blue
slate weathered soil. The temperatures
can reach Mediterranean levels, and the
stony slate soil offers the Riesling vine ideal
growing conditions. The soil’s richness
in quartz and minerals gives the wine a
characteristically mineral taste and vivid
acidity, with plush fruitiness resonating
throughout. Not surprisingly, the site is
called Goldtröpfchen (golden droplet) with
ideal conditions for a high concentration in
the small-berried grapes to mature into a
precious wine.
Leiwener Laurentiuslay
This southwest, steep-slope site is
located opposite Leiwen and has a deep,
weathered-grey slate soil. The roots of the
vines–some over 50 years old– penetrate
the soil very deep into the rock below. The
Riesling vines draw water and valuable
minerals from these depths, giving the
wines body and a special, full flavor. The
name originates from St. Lawrence Chapel,
situated on the peak of the vineyard and
offering a spectacular panoramic view of
the Mosel River.
32
Trittenheimer Riesling Kabinett
Abundant fruit and elegant sweetness.
Trittenheimer Apotheke Riesling Auslese
Full of fruit and balanced acidity.
1999 Goldkapsel
Prague Wine GOLD 2014
Trittenheimer Apotheke Riesling Spätlese
Luxurious and balanced with long finish.
2010 Prague Wine GOLD 2014
Dhroner Hofberg Dry Riesling
Elegant mineral and dry style. Hofberg vineyard is
classified as VDP Grosse Lage, a designation reserved
only for Germany’s very best vineyard sites with
limited yields: small, carefully demarcated areas with
clear site-specific characteristics– a Grand Cru of
Germany.
Piesporter Riesling Kabinett
Excellent with fish, cheese and Asian cuisine or simply
as an aperitif.
Piesporter Goldtröpfchen Riesling Spätlese
2011 Prague Wine PREMIUM GOLD 2014
2002 Prague Wine PREMIUM GOLD 2014
Mineralschiefer Dry Riesling
Leiwener and Trittenheimer blend. Excellent with
pasta and all kinds of fish and seafood.
Grans-Fassian Estate is located in
Leiwen, along the Mosel Valley,
one of the oldest wine regions in
Germany, and viticulture‘s best
location since 1624. The Mosel
Valley is known for its impressive
steep sloped vineyards with
soil primarily made up of slate.
Riesling comprises 90% of the 27
acres of vineyards.
The steep, south and west facing
slopes of the Mosel Valley bring
about the perfect microclimate
for Riesling wine. As a result
of cooler weather, the grapes
mature at a slow rate, giving rich
flavors while still preserving a
vivid acidity. The slate soil absorbs
the warmth from the sun during
the day and redistributes the
heat to the vines at night. The
roots are deeply embedded in the
soil where they are able to reach
enough nutrients and water. This
creates vibrant wines with high
minerality.
BEST WINERY
Prague Wine Trophy 2013
Peter Nicolay Estate Mosel
Award-winning Riesling
Riesling Dry
The Riesling Dry from Peter Nicolay has
a refreshing and irrepressible aroma that
exudes significant power, emerging with
the bouquet of violets when exposed to
air. The taste is marked by a distinctive
acidity.
Peter Nicolay holds 16 hectares–34 acres,
of Riesling vineyards in the Middle-Mosel
area. More than 75% of Nicolay vineyards
are categorized as Steillage, meaning
steeply-sloped. The vineyard soils are
primarily Devon slate with varying topsoil
and mineral stone. The slate gives the
wine its delicate and cool minerality that
is characteristic of a Mosel Riesling. The
combination of cool climate, slate and fine
Riesling grape makes this wine unique and
quite extraordinary.
Wonderful on its own and perfect paired
with fish –Dover sole, pike.
The Peter Nicolay Estate
was established in the
early 1800s, and owns
vines in some of the most
prestigious vineyards of the
Mosel region.
Ürziger Goldwingert Riesling Spätlese
The wine from the Goldwingert have a unique minerality and
a fruity elegance. Due to the red slate, the character of this
Riesling is much more full-bodied and spicy than the fine wines
from the blue slate terroir in Bernkastel and Wehlen.
The Ürziger Goldwingert vineyard is one of the smallest
vineyards in Germany– less than 1 acre, reaching up only 40
meters from bottom to top. The Goldwingert faces south,
and is bordered on three sides by high stone cliffs. The selfrooted Riesling vines grow on deep grey-red slate soil with
a high stone content. The wines from Ürziger Goldwingert
are outstandingly elegant, showing fruitiness and lively
harmony. A classic wine of great character and depth.
Perfectly pairs with sushi.
91 points, Wine Spectator
90 points, Wine Enthusiast
Wehlener Sonnenuhr Riesling Kabinett
Showing slatestone notes, this Kabinett is upfront yet
complex at the same time. The nose is citrusy. The taste
is well balanced in natural sweetness and acidity. The
finish is delightful with pleasant acidity.
Wehlener Sonnenuhr, Sundial of Wehlen, is a
vineyard located in the heart of the Middle Mosel
wine region, directly across the well-known
village of Wehlen. The small terraces face southsouthwest, and climb up to 250 meters above sea
level, the vineyards very challenging to cultivate.
The soil is bluish-grey, primarily stony slate from
the Devonian Period combined with deposits
of loess and quartzite. The result a distinctive,
mineraly wine.
This Riesling is lovely to drink on its own, and
is a refreshing accompaniment to spicy, Asian
cuisine.
These Peter Nicolay selections are not available from HPS Epicurean in the
following states: Illinois, Minnesota, New Jersey, New York, Texas and Wisconsin
33
Paladin Italian Wine
Sparkling Tradition of Veneto
Raboso Fiore Special Selection
“O
Lively Cheerful and Red
Raboso Fiore is made with one of the oldest grape varieties in
Veneto. The grapes are harvested late in autumn, with only the
highest quality ones used. To enrich the must, the grapes are not
pressed, but macerated with skins intact. This fabulous wine is
fresh and vibrant with an extraordinary softness. Rich in flavor
and character, Raboso Fiore Special Selection embodies the
ancient region itself.
Raboso Fiore (Flower) has been one of the greatest successes
of the Paladin Family for over 30 years. This Special Selection
represents an exaltation of the fruit with a top structure and a
unique freshness.
A superior structure qualifies the Special Selection designation.
This sparkler is extremely fruity, with a great aroma, an intense
ruby color, a subtle perlage and a silky froth. A true delight.
Color: Intense ruby red with violet reflections and marvelous,
lasting pink froth.
Aroma: Lingering and scented, eliciting thoughts of wild violets
and Morello cherries.
Taste: Lively, fruity, and robust, with a full-flavor, an inviting froth,
delicate tannins and dry finish.
Ideal at lunch or dinner, with pizza or snacks. Exceptional on its
own, as an aperitif or after dinner. Pairs exceptionally well with
barbecued or roasted meats and stewed fish.
Commendation, IWC London 2014
11% alc/vol
“P
aladin is fueled by commitment to both tradition
and innovation, as showcased in their picturesque
vineyards, and resulting in award-winning wines.”
Rabì Cocktail
4/5 Raboso Fiore
1/5 Agricanto
2 drops fresh lime juice
Over ice in large wine glass.
Get creative with a festive garnish.
Agricanto pg 9
ur wines come from tough soils, from men who
have the talent of listening to nature and a heart
filled with long experience and great passion. With
this commitment we want to be good ambassadors of the
territory and of the production of Italian wine.”
Lleiroso Wine
Tempranillo Perfection from Spain
Bodegas Lleiroso [yay-ROW-so] is an award-winning winery located
in Valbuena del Duero, part of the Golden Mile, a region with idyllic
conditions for Tempranillo perfection– soil, climate, sunlight hours,
elevation and breezes from the Duoro River.
 Luz Millar Roble [lews-me-YAR ROBE-lay]
Elegant balance with harmony and round, full texture.
Soil: Clayey-calcareous
Vineyard age: More than 25 years
Silver Medal, LA Int’l Wine Competition 2015
GOLD Vinalies 2012
SILVER Zarcillo, Premios Zarcillo 2012
SILVER Bacchus 2012
SILVER Tempranillo, Tempranillos al Mundo 2012
 Lleiroso Crianza
Plenty of spice with rich, bold, ripe red fruit a perfect
balance of texture, and lovely finish.
Vineyard age: 25-45 years
Ageing: 12 months in Allier French oak barrels
GOLD Vinalies 2015
94 pts, Guía de Vinos Gourmets 2014
GOLD MEDAL 90 pts
–San Francisco International Wine 2011
GOLD Tempranillo 2009, Tempranillos al mundo
GOLD, Bacchus 2009
 Lleiroso Reserva
Magnificent balance and harmonious in the mouth,
with a long finish. Can be enjoyed today as well as
stored for the future.
COMMENDED
–International Wine Challenge 2015
GOLD MEDAL
 Lleiroso Reserva Especial Sergio Hernández
Round, balanced flavors of ripe and rich cherries, plum with
toasted oak and a very long, full finish.
DOUBLE GOLD MEDAL / Best Tempranillo & Spanish Wine
GOLD Tempranillo (2009), Tempranillos al Mundo 2014
Alberto Cobo was an educated chemist
and pharmacist who fell in love with the
beautiful wines of Spain. In 2000 he
decided to live out his dream of becoming
a wine maker, and gave up everything
to buy the amazing property in Ribera
del Duero. The winery is named after
the Lleiroso River in Asturias, Spain, his
childhood home and where his mother’s
family still resides.
Spain
35
Lindisfarne Original
Honey Nectar from Northumberland
Lindisfarne has made mead in
England for centuries and this is the
Original formula sold in England and
other parts of the world.
Lindisfarne
Original
is
made
exclusively at St. Aidan’s Winery on
the Holy Island of Lindisfarne. The
unique recipe includes fermented
white grape juice, honey, herbs, and
pure, natural water from an artesian
well. This delightful wine has a
delicate nose of honeysuckle and a
sweet and spicy body.
In the US, wine can only be labeled
as Mead if the alcohol by volume
does not exceed 14%. Lindisfarne
Original is the real deal, but until the
technicians reduce the alcohol by
.5%, HPS Epicurean will forego using
the term ‘Mead’, and refer to this
selection as ‘Wine with Honey”.
Serve chilled or warm. Lovely in
dessert sauces. Try in marinades and
for basting roasted fowl and pork.
14.5% alc/vol
History
At the behest of King Oswald, the monastery of Lindisfarne was
founded off the west coast of Scotland by Saint Aidan, an Irish monk
from Iona, in 634. St. Aidan remained there until his death in 651.
The priory remained the only seat of a bishopric in Northumbria for
many years.
As the Christian message flourished, the island became the center
of pilgrimage. The tranquility, spirituality, historical significance,
and spectacular scenic beauty of the island reinforced the mystique
of its honey-wine, or mead, that many regard as the Nectar of the
Gods.
The motifs on the Lindisfarne label represent the profound
devotion and love for the beauty and culture of the island. The
design is drawn from Bishop Eadfrith’s beautiful illustrations of
the Lindisfarne Gospels, circa 700 AD.
In 793, the first recorded Viking raid on the British Isles
ravaged Lindisfarne causing much consternation throughout
the Christian west, and marked the beginning of the Viking
influence on British culture.
Lindisfarne is historically known for its honey-wine. In the
medieval days, when monks inhabited the island, it was
thought that if the soul was in God’s keeping, the body must
be fortified with Lindisfarne Mead.
Although the monks have long since vanished,
Lindisfarne Original is still produced on the island at
St. Aidan’s Winery, keeping the history and legendary
past alive.
The word ‘honeymoon’ is derived from a Norwegian custom
of newlyweds sharing honey wine for one month to ensure
a long and fruitful marriage.
Georgia Stinger
2 parts Lindisfarne
1 part Whiskey
Serve in an ice-filled
rocks glass, or stir
with ice and strain into
cocktail glass.
England
NOW & THEN
2014: Chris Walwyn-James,
Henry and Nicole Preiss, with
Brenda Hackett, daughter-inlaw of Lindisfarne founder.
1965: Erich Preiss with J Michael
Hackett, founder of Lindisfarne
36
i
& Cocktails
Culinary
h
Domaine des Terres Rouges Mustard
Gourmet Mustard from France
“A
Absinthe
romatic gourmet mustard with refined blending and
meticulous distillation. A stunning example of the condiment.”
Tandoori
A silky texture and slight spice with just the right amount
of licorice flavor from the mythical anise-flavored spirit of
Absinthe. Innovative and creamy with a hint of spice. The
infusion of Absinthe creates a delicate, licorice flavor, that is
subtle enough to elevate fish dishes. Wonderful addition to
salad dressing and mayonnaise.
SILVER MEDAL –Spirit Variety
–2013 World-Wide Mustard Competition
Exhibited at National Mustard Museum
–Middleton, Wisconsin
A blend of traditional Indian spices enrich this refined
selection. Tangy with a hummus-like texture. The powerful
taste of this mustard makes it ideal with poultry, lamb,
stews and fondue. Add to yogurt for a special Tandoori
accompaniment.
Herbes de Provence
Violette
The classic French herb mixture infuse this selection with
a bright bouquet of rosemary, savory and thyme. Delicious
accompaniment to vegetable stews, white meat dishes and
fondue; perfect in vinaigrettes and mayonnaise.
Truffle
An exquisitely aromatic mustard with the luscious flavor
of black truffle. Amazing with chicken, veal and steak.
Delicious in mayonnaise with artichokes; an elegant
ingredient in vinaigrettes.
The Corrèze region in France is renowned for its purple
mustard, which dates back to the 14th century. Made
traditionally using black mustard seeds and must of grapes.
Distinguished by its rustic texture and sweet, floral spice. A
favorite with white meat, steaks, duck fillet and fish. Very
versatile. Try on a ginger cookie!
Visit us online to share ideas, recipes and thoughts on how our products inspire the artisan in you.
37
Nicole Preiss
Craftsmanship & Credibility
Domaine des Terres Rouges, located in the picturesque township of
Turenne, France, has an illustrious tradition as a distiller of innovative
liqueurs, and decades of expertise in maceration and infusion.
Meticulous production methods ensure perfect strength of flavor and
essential aroma of each mustard selection.
55g and 200g glass jars
1-kg PET jars now available for
Violette, Herbes de Provence, Absinthe & Tandoori
The legacy of importing specialized liqueurs began with Erich
Preiss, who brought his son Henry into the business in the early
70s. Henry founded Preiss Imports in 1987, and built it into an
iconic spirits import and distribution company over the ensuing
decades. Now the third generation is represented by Nicole
Preiss who cofounded HPS Epicurean with her father.
Throughout her travels with Henry, Nicole brought a discerning
eye for selecting artisan delicacies that demonstrate provenance,
finessed production and the intrinsic versatility to galvanize
mixologists, innovative chefs and creative home cooks.
The culinary collection is the first stop in the Preiss journey to
advance the fusion of culinary arts with unique spirits and wine,
and Nicole has the expertise and passion to make the gourmet
division of HPS a success.
Absinthe Cobb Salad
Chicken Marinade: Absinthe mustard ∙ Olive Oil
Fresh minced garlic ∙ Salt and Pepper to taste
Marinate sliced chicken overnight (minimum 4 hours). Grill or sauté.
Dressing: 3:1 ratio Olive Oil to Balsamic Vinegar
Absinthe Mustard, enough to bind, Salt and Pepper to taste
Cobb Salad: Mixed Greens ∙ Hard-boiled eggs ∙ Bacon ∙ Tomato
Avocado ∙ Artichoke Hearts ∙ Blue cheese ∙ Chicken
Tomato Truffle Pastry
Prebake a defrosted puff pastry for about 10 minutes at 400º.
Spread a fine layer of Truffle Mustard. Cover with sliced tomatoes,
sprinkle with goat cheese, salt and pepper and a little bit of olive
oil. Bake another 10 minutes or until crust is golden brown..
Toss gnocchi with butter and Violette Mustard. Serve on bed of
arugula, top with goat cheese crumbles.
Simmer Tandoori Mustard with chicken or vegetable stock to
reduce slightly. Drizzle over breaded chicken or use for dipping.
Tandoori Shrimp – Mix chicken stock and Tandoori Mustard until
slightly thickened. Baste shrimp and grill.
Breaded White Fish – Baste filet of your favorite white fish with
Truffle Mustard, dip in panko with salt and pepper. Pan fry.
Violette Mustard on a bison burger with your favorite fixings.
Breaded Lamb Chop – Baste Herbes de Provence Mustard on lamb
chop–with bone. Dip in Italian bread crumbs. Pan fry or bake.
“My love of the artisanal world began as a child surrounded by
my family’s passion for the history and traditions behind every
product sold by Preiss Imports, a company that was launched from
an office in our home. Business was discussed at the dinner table;
telephone calls came in from Europe at all hours. I was introduced
to new cultures, exotic aromas and vibrant flavors when suppliers
and their families would visit us in Ramona.
Learning all aspects of the family business– from dusting displays
to weekend accounting, has proved invaluable. I went on to earn
a business degree and subsequently graduated from culinary
school to prepare for the HPS partnership with my father.
The potential for gourmet selections continues to expand.
Culinary fever is in full swing– the inundation of cooking shows and
celebrity chefs, farm-to-table restaurants erupting everywhere,
and mixology flourishing as a prestigious profession. Although
the interest for international cuisine has grown, availability of
exceptional global treasures lags behind. We are here to help
with that.
The response to HPS gourmet selections has been tremendous,
bolstering our mission moving forward to seek new import
opportunities and establish more innovative brand categories.
I am truly honored to represent the 3rd generation of the Preiss
family enterprise, and delighted to share the fruits of my labor
here with you.”
N icole P reiss
38
“Nicole’s expertise and background is paramount in leading
HPS Epicurean into the future. Her grandfather would be so
proud. I know I am." –Henry Preiss
Epicurean Harvest
Premium Cocktail Fruit
Cocktail Lychees in Passionfruit Liqueur
Fragrant and sweet lychee fruit in fine Passionfruit
Liqueur. Elevate fresh fruit salads and an ideal garnish
for a Lychee Martini and other exotic cocktails. A
delicacy on their own, in a glass of sparkling wine, or
to accent your favorite desserts.
The lychees are meticulously harvested, then
macerated in a Passionfruit Liqueur simple syrup.
The introduction of liqueur brightens the fruit and
produces a crisp, clean, and refreshing taste.
290 ml Jar
4.5% alc/vol
Cocktail Mini Apples in Calvados
Deliciously fresh and tangy mini apples in a delicate
syrup flavored with a fine Calvados liqueur. An
exceptional addition to savory dishes, wonderful
in salads, and an elegant garnish for apple-based
cocktails. A marvelous gift for the foodies in your life.
No Waste, the Liquid is Luscious
The Epicurean Harvest fruit is just one part of the delicacy.
There are many uses for the luxurious syrup as well.
Cocktail Lychees Passionfruit Liqueur Syrup
Add to freshly whipped cream for elegant touch
Wonderful in frostings and glazes
Drizzle over Cocktail Lychee stuffed with Mascarpone
Hand selected mini apples are gently cooked and
refreshed in a Calvados simple syrup. The introduction
of alcohol brightens the fruit flavor and gives the
apples a crisp, clean and refreshing taste.
Garnish desserts tarts, cakes and ice cream. Add to
an apple glazed pork dish or sauté in your favorite
vegetable medley.
290 ml Jar
4.5% alc/vol
Cocktail Mini Apples Calvados Syrup
“F
Drizzle on Flatbread Pizza
Add to your favorite milkshake
Lovely on Tres Leches Cake, Flan and pancakes
Add to sauces and for deglazing
riday evening, I served your Lychees stuffed with
Mascarpone cheese and the Passionfruit Liqueur
drizzled right from the jar. They were all CEO foodies
and went mad over this luscious and different dessert."
–Barrie Lynn – The Cheese Impresario
Aristi Salsa
Yucatan Habanero
Harnessed Fire, Tremendous Flavor
Habanero salsa has been an essential
Mayan spice for over 2,000 years. Given
the tropical conditions of the Yucatan,
its fertile land abundant in groves of
mangos and papayas, the Habanero
peppers grown there are uniquely
delicious and fiery. The three Casa
D’Aristi salsa selections have distinct
Habanero spiciness and are very
flavorful. The Habanero heat is
tempered by blending in select fruits
and vegetables of the region. The Kut,
pronounced koot, has an exceptional,
palatable punch provided by roasting
a variety of select Habanero peppers.
Casa D'Aristi Liqueurs pg 11 / Ron Caribe Rum pg 19
Salsa Picante Roja
Red Habanero peppers, hand-picked when they reach full
ripeness, blended with carrots, onion, vinegar and exotic
spices. Habanero Spicy with a vinegar zing and hint of
sweetness. 5 oz bottle
Salsa Picante Verde
Green Habanero peppers, hand-picked
when they are young, blended with
carrots, onion, vinegar and special
spices. Habanero Spicy with a vinegar
zing and hint of sweetness. 5 oz bottle
Salsa Kut
Red & Green Roasted Habanero peppers
blended with onion, garlic and regional
spices. Nice heat with a smoky and rich
flavor. Salsa Kut is one of Yucatan’s
best kept secrets, truly authentic to the
Maya tradition. 3.55 oz jar
39
Elixir Vitae
Kaffir Lime · Champagne Le Orange · Island Spice · Peach
Artisan Crafted Vinegar
Elixir Vitae is a happy marriage between
sweet and acid, perfectly at home in your bar
as well as the pantry. Use creatively in your
glass and on your plate.
The Elixir line of vinegar starts with
handpicked fruit, herbs and vegetables from
Central California farms. The products are
truly hand-crafted, from pulling weeds to
labeling.
The fruits and herbs are placed in small vats
with a base of pure, non-GMO grain and rice
vinegar. The infusion is gently fermented,
a process that takes several months to
complete. Time, passion and patience are key
to the success of every Elixir Vitae selection.
12.5 fl oz
“W
Shrub Drinks
As a drinking vinegar, Elixir Vitae is ideal
for making refreshing shrub drinks.
e will see more fruit-based vinegars because they
are a great non-alcoholic modifier for drinks.”
Vitae Shrub Cocktail
–Chris Patino, Predictions on Drinking in 2015
Shake ½ oz Elixir Vitae and 1½ oz brandy
or bourbon with ice
Let Creativity Guide You
Vitae Virgin Shrub Refreshment
Drizzle Elixir Vitae on barbecued meat just before serving.
Serve 1 oz Elixir Vitae, 2 oz seltzer water
and 2 oz fruit syrup over ice:
Elevate your favorite cocktail recipe with Vitae.
Spice up whiskey and soda with dash of Island Spice Elixir.
Elixir Vitae is a great salt substitute, and alternative to salad oil.
Elixir Strawberries
Drizzle Kaffir Lime Elixir Vitae on avocado and toast. Amazing.
Soak sliced strawberries in Elixir Vitae Peach
and refrigerate overnight.
Elixir Vitae is exceptional on sushi and sashimi, and in teriyaki marinade.
Pickle thinly sliced red onions in Kaffir Lime Elixir Vitae.
HPS Strawberry Shrub: Add Pellegrino
water. We recommend a 1:4 ratio Pellegrino
to sliced strawberries. Serve mixture in icefilled glass and garnish with fresh thyme.
Add Elixir Strawberries to salad; delicious
with goat cheese; wonderful atop oatmeal,
waffles and pancakes.
Vitae Gin Refresher
1 oz Ferdinand's Saar Gin
1½ oz Elixir Champagne Le Orange
2 oz Cent’Anni Pineapple Spirit Syrup
Soda water
Mix all ingredients except soda water in a tall
glass. Add ice and top with soda. Garnish
with mint sprig and pineapple wedge. Very
refreshing and so delicious.
40
Since Elixir Vitae has a base vinegar that is natural
and unpasteurized, 'mother of vinegar’ may appear.
This residual is healthy and can be used to start your
own homemade vinegar, or can easily be filtered out.
Fermentation may be present, causing the cork to pop.
Cent’Anni Syrups
Exceptional Spice
Cent’Anni Lemon Spice Syrup
Add some spice to your life!
Cent’Anni Lemon Spice is tart, invigorating, bright and sexy,
tangy and sweet. The delightful vitality from fresh lemon and
pure cane sugar balances perfectly with an exotic blend
of spices, with cinnamon and nutmeg most prevalent.
What salt does to food, Lemon Spice does for cocktails.
Complements Tequila, Whiskey, Gin and Vodka spirit-based
concoctions. A culinary inspiration as well.
Cent’Anni Pineapple Spice Syrup
Hello Rum, have you met Pineapple Spice?
A vibrant blend of tropical spices makes this mixer a must
for the Tiki cocktail revolution. Fresh pineapple juice enlivens
notes of allspice and nutmeg. Perfect for a Polynesian
classic cocktail, and a revelatory addition to culinary recipes,
like Pineapple Upside-down Cake.
Cent’Anni Chocolate Chili Spice Syrup
A sultry blend of spices, dark chocolate and orange. Perfect
for tequila inspired cocktails. Cries out to be drizzled over
vanilla ice-cream.
C
ent’Anni Syrups are mixers
made from the freshest
ingredients.
The
brainchild
of
Victoria
D’Amato-Moran,
Cent’Anni Syrups have been ten
years in the making, with the aim
to ease cocktail preparation for
mixologists and home bartenders
alike, as well as add vibrancy to
culinary dishes. Each of these
refined syrups can be paired with
any base spirit, in aperitifs, frozen
cocktails and to elevate nonalcoholic beverages. At long last,
the high-quality mixers you’ve
been waiting for.
Victoria D’Amato-Moran is a San
Francisco native and daughter of
a local bartender. The D’Amato
family is directly related to the
historical fishing industry of
Fisherman’s Wharf. In traditional
Italian fashion, Victoria’s family
enjoyed cooking together, as well
as making wine, grappa, liqueurs
and vinegars.
In 2000 Victoria managed a bar
for her cousin in North Beach.
It was there that she found her
passion as a bartender and
mixologist. She won her first
drink competition in 2003, and
now, 19 competition-wins later,
it is not surprising that Victoria
is at the cutting edge of cocktail
creation.
Victoria
has
been
featured in many publications
including Santé Magazine, Wine
Enthusiast, Nightclub and Bar,
San Francisco Magazine, and
Tasting Panel, to name a few.
Victoria credits the spirit of her
Noni (Italian for grandmother)
as the inspiration. As Victoria
was pondering flavors for the
syrups, a botanical mysteriously
whooshed into the cooking pot.
This stirred her imagination, and
the Cent’Anni line of syrups was
born.
Cent’Anni Syrups are created
primarily as cocktail mixers,
but of course there are many
other uses for them as well.
HPS Epicurean is proud to
share some of Victoria D’AmatoMoran’s signature recipes with
you.
Cent’Anni — pronounced CHENT-ahn-nee
Translation ‘100 years’– Italian
41
Flores
Spirit Hopper
1 oz Cent’Anni Lemon Spice
1½ oz Reposado Tequila
2 oz Fresh grapefruit juice
3 dashes Miel de Tierra Mezcal
1½ oz Cent’Anni Chocolate Chili
1½ oz Mint Schnapps
2 oz Half & Half
Add all ingredients to cocktail
shaker. Add ice. Shake hard. Strain
into chilled cocktail glass. Garnish:
Mint and grated dark chocolate
with ice. Shake well. Strain into
chilled cocktail glass.
Garnish: Lime wedge and chili salt
Spiced Chocolate Cream Soda
1 oz Cent’Anni Chocolate Chili
1½ oz Ron Caribe Rum
2 oz Half & Half / Soda
Add ingredients, except soda,
to cocktail shaker with ice.
Shake until frothy. Pour into pint
glass. Add ice if needed. Top
with soda.
Garnish: Cherry, mint sprig and
grated chocolate
Wonderful without spirits too.
“V
ictoria’s cocktails are about creating sensations on the palate that
entice your mind and soul with aromas, texture and taste. Her
award-winning garnishes are works of art unto themselves.”
Saffron Sour (Award winner)
Apothecary
1 oz Cent’Anni Lemon Spice Syrup
1½ oz Old Raj 92 Gin
1/2 oz Fresh orange juice
1/2 oz Velvet Falernum
4-5 Spanish saffron threads
Egg white from organic egg
1/5 oz Cent’Anni Chocolate Chili
2
1
1
4
Pour Chocolate Chili Syrup in short
glass. Add a little ice. Pour in Gin.
Add the botanicals. Add a little
more ice. Let infuse. Stir and enjoy.
Add ingredients in cocktail shaker.
Shake hard 20 times. Add ice.
Shake hard 20 more times. Strain
into chilled cocktail glass.
Garnish: Saffron threads
Beet Me To The Punch
1 oz Cent’Anni Pineapple Spice
1½ oz Ron Caribe 5 yr-old Rum
2 oz Red beet juice
1/4 oz Fresh lemon juice
with ice. Shake hard. Pour into double
rock glass. Add more ice if needed.
Garnish: Vibrant, edible flower petals
Created by Victoria D’Amato-Moran
42
oz Old Raj Gin
Lemon wedge
Star anise, 3 Cardamom pods
Chamomile flowers, Lavender
Original Grafschafter
Apple-Pear PURE Gourmet Spread
Contains only the naturally pure fruit without
any sweeteners added. Careful preparation and
processing of the highly concentrated fruit creates
a distinctive and delicious tart and fruity flavor.
Ideal as a natural alternative to sweeteners.
Like a fine apple cider, the complexity of the pure
fruit adds vibrance to culinary dishes or your
favorite cocktails.
100% Gourmet Spreads Made in Germany
Apple-Pear Gourmet Spread
This premium spread is a traditional German
specialty made from freshly harvested apples and
pears that grow locally in the Rhine region.
Care in production preserves the high quality of
the ingredients, ensuring the rich and distinctive
taste. Fresh, sweet and fruity!
Grafschafter Apple-Pear spread is wonderful on
pancakes and crêpes.
A terrific addition to meat sauces, marinades,
desserts and in your favorite apple cocktail
recipes.
Apple-Blackcurrant Gourmet Spread
Sweet and extra fruity spread of apples and tart
and sweet blackcurrants.
Apple-Elderberry Gourmet Spread
The essence of apples and aromatic elderberries.
Sweet and extra fruity, an exquisite and versatile
spread.
Apple-Ginger Gourmet Spread
Founded in 1893, Grafschafter is a
A refined fruit spread of fresh apples and mildly
spicy ginger for an exotic flair.
strong, traditional family business that is
now led by the fourth generation. Based
in Meckenheim, part of the Rhineland
in Germany, Grafschafter is known for
their delicious and natural Gourmet
apple spreads and the cornerstone
of the company, Original Grafschafter
Goldsaft Sugar Beet Syrup.
Gourmet Fruit Spread
The Grafschafter Gourmet series is an irresistible
mélange of freshly harvested apples blended with
fresh, complementary fruit. All are naturally free of
gluten and lactose, and contain no preserving agents
or artificial colors. These delicious fruit spreads go
well on bread, crêpes and croissants and make an
astounding accompaniment to cheese platters.
The complexity of flavor of Grafschafter spreads
comes from the unique varieties of apples harvested
from local orchards. These include Elstar, Braeburn,
Fuji, Jonagold, Pinova and Rubinette.
The pear varieties used in the Apple-Pear spreads
are also exceptional– Alexander Lucas, Conference,
Concorde and Bartlett.
Each jar contains nearly 3 pounds
of meticulously processed select
fruits which guarantees a pure fruit
experience. Simply divine in flavor!
Gourmet Salad
1/2 tsp Apple-Blackcurrant
2 tbsp olive oil
1 tsp balsamic vinegar
Whisk together, add salt and
pepper to taste. Serve with
arugula, goat cheese and
tomatoes.
Apple Ginger Bourbon
3 oz apple cider
1½ oz bourbon
2 oz ginger beer
1 tbsp Grafschafter Apple-Ginger
Place room temperature Apple-Ginger spread
in glass mug. Warm cider, bourbon, and
ginger beer in small saucepan (do not boil).
Pour over jam and top with grated nutmeg.
Garnish with apple slice and cinnamon stick.
43
Goldsaft Sugar Beet Syrup
Grafschafter Goldsaft is the concentrated juice of pure,
freshly harvested sugar beets, without any vegetable
fibers. This syrup is distinctively sweet and malty with a
dark caramel-brown hue and a viscous texture.
No chemical agents are used in production, and the syrup
contains no preservatives, gluten or lactose. This pure
syrup spread has been a staple at breakfast tables across
Europe for over 50 years.
Unlike granulated table sugar, the special manufacturing
method of Goldsaft retains all the natural nutrients of the
sugar beet.
LIMITLESS POSSIBILITIES
Perfect for sweetening your favorite sauces and desserts.
The malty aroma and dark color enhance whole-meal
bread, pumpernickel and gingerbread. Swirl on cakes,
waffles and french toast. Wonderful with potato
pancakes and drizzled on fine cheeses.
The drip-free bottle makes it easy to add just the right
amount of natural sweetness.
THE SUGAR BEET
“B
eets are the new kale.”
Goldsaft Production
Special care in handling sugar beets during
the syrup production ensures that all valuable
nutrients and substances remain intact, thus
making the syrup a particularly healthy, as well
as delicious, sweetener.
Harvesting lasts from September through
December. All beet deliveries to the Grafschafter
plant are sample-tested by an independent
laboratory to ensure that they meet the highest
quality standard, and to verify that the sugar content
is 15-20%.
The sugar beets are cleaned, chopped and steamed
under pressure at a temperature of 210-220° F. The
beets are pressed and filtered into juice, with an
additional cleaning process to make sure the end
product is free of any foreign substance. The moisture
is then evaporated from the beet juice in a vacuum,
preserving the maximum amount of nutrients and
vitamins.
Quality tests are performed at every stage of production;
with staff continuously testing sugar types, ash
content, measuring pH levels and the nutritional value.
Independent laboratories perform microbiological
analyses to round off the quality control process.
Sugar beet syrup is suitable for long-term storage
without losing quality even though it does not contain
any preservatives. The high concentration of sugar
protects against microbial contamination.
44
HISTORY
The health benefit of sugar beets dates
back to 400 BC, when Hippocrates,
the father of medicine, stressed the
healing properties of the beet. During
the Roman Empire, beets were used as a
remedy for digestion ailments.
Beet syrup production is first referenced
in monastery literature from the early
Middle Ages. The juice of chopped and
pressed beets was mixed with honey to
treat other health issues.
Since the 13th century, beets emerged
as a regular staple in diets due to its easy
cultivation and proven medicinal value.
During the 18th century, sugar beet
syrup gained popularity as a sweetener.
In 1747, a pharmacist in Berlin discovered
that sugar from the beet proved a good
alternative to traditional sugar made
from cane. Consequently, the name
sugar beet came to be used.
SWEET WITHOUT REGRET
A healthy diet does not require the end
of eating sweet food.
The current upsurge in health
consciousness has brought awareness
to the high consumption of refined
sugar. The health risks of a high-sugar
diet are well documented, and the lack
of nutritional value in sugar is common
knowledge.
Goldsaft Sugar Beet Syrup is the pure,
concentrated juice of fresh sugar beet.
It is neither a preliminary product nor
a waste product of crystal sugar and
should not be confused with molasses or
golden syrup.
VERSATILE
Produced without added chemicals
or preservatives, sugar beet syrup is
a perfect alternative to refined white
sugar. It also works well used as a
replacement for sugar in baking biscuits,
cakes, and bread. The dark syrup not only
improves flavor, but provides attractive
coloring as well. Goldsaft will enhance
the taste of everything from pancakes
and ice cream to sauces and dressings.
Given its nutritional value, Goldsaft is a
healthy alternative at breakfast.
Goldsaft Potato Pancakes
2 lb Potatoes
1 tbsp Flour
2 Eggs
Dash of Salt
1 Onion
Goldsaft Syrup
Mix coarsely grated and drained potatoes with eggs,
chopped onions, salt and flour for a nice, smooth dough.
Heat oil in a frying pan. Shape one tablespoon into a flat
pancake. Fry both sides until golden and crunchy. Place
hot potato pancake on a slice of dark or whole-meal
bread. Drizzle Goldsaft Syrup on top.
H eart k P assion k
oul

HPS Epicurean Catalog 2016

Transcription

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