Single-Malt Scotch (Banfshire, Scotland)
Glenfiddich is a true family whisky. William Grant, their founder, watched the first pure spirit flow from his second-hand stills on Christmas day 1887 and over five generations later Glenfiddich is still run by his pioneering family.
Today, their whisky is the world’s most awarded single malt, a reflection of the pride, passion and integrity passed down ever since. With flavors ranging from fresh pear and vanilla with our iconic Glenfiddich 12 to indulgent cocoa and ripe cherries with their Glenfiddich 30, you’ll have an array of styles to choose from their premium whisky portfolio.
Vodkas, Gin, Whiskeys, Amaro & Cider (Windsor, Vermont)
SILO has been crafting spirits in their barn distillery in Windsor, VT since 2013. The magic begins with corn grown on a single farm in North Clarendon, VT. That corn is brought to SILO’s barn and then milled, mashed, and distilled entirely on premises.
SILO is committed to sustainability, honest practices, supporting local farmers and producing quality spirits above quantity. Ingredients are sourced within Vermont whenever feasible.
Offerings include: SILO Vodka, Cucumber Vodka, Lavender Vodka, Lemon Vodka, Cacao Vodka, SILO Gin, Bourbon Whiskey, Maple Whiskey, “Vermaro”, Semi-dry hard cider. All vodkas and the cider are gluten free.
Whiskeys, Vodkas, Gins, Brandys, Liqueurs & Grappa (Burdett, New York)
Overlooking Seneca Lake, nestled in the rolling hills of New York State, is the region’s first stand-alone distillery. Although the distillery is young, their vision is built on a foundation of tradition.
Keeping with their traditional vision, they believe in minimizing waste and using everything. Spent grains from fermentation are used by local farmers as animal feed.
As a New York State farm distillery, they use locally grown fruit and grain to produce 17 high-quality, handmade spirits including McKenzie Whiskey, Vodka, Gin, Brandy and Liqueurs, with more in the works.
Krupnikas (Lake Mahopac, New York)
KAS Krupnikas is a locally sourced & produced small-batch honey-based liquor with a smooth, rich flavor-profile that introduces an old-world family recipe into the modern era.
The current resurgence of interest in krupnikas has led to contemporary interpretations of time-honored recipes. KAS fuses fresh local clover and wildflower honeys from New York with Madagascar vanilla, fresh ginger root, allspice, whole cloves, caraway seeds, saffron, star anise, cardamom, fresh cinnamon, and nutmeg, plus hand-peeled orange and lemon zest.
Bottled locally and distributed in small batches, KAS use absolutely no artificial colors, flavors or ingredients in their production. This indescribably unique spirit is naturally gluten free.
Rye whiskey (Shoreham, Vermont)
Located in a 150-year-old renovated dairy barn, WhistlePig’s world-class team and Master Distiller Dave Pickerell craft their heavily-awarded whiskies in a one-of-a-kind copper still.
Custom-made, locally-sourced, hand-charred Vermont Oak barrels alongside some of the most distinctive casks from across the globe, each bring tremendous depth and complexity to the ryes aging within.
An obsession with creating the most uniquely finished whiskeys available has resulted in a brand enjoyed by a discerning worldwide clientele of spirits connoisseurs.
Tequila (Tepatitlán, Jalisco, Mexico)
It started in 1998 with two wide-eyed college friends who wanted to take the anything-is-possible creativity of Mexico City and apply it to tequila. That attitude is instilled into the liquid and everything they do.
Master Distiller Pedro Juarez combines traditional techniques with modern-day innovations to create a 100% blue agave tequila from the Jalisco Highlands. Between 36 & 48 hours of slow roasting and two different types of stills bring out a fresh, crisp agave flavor with world-class smoothness.
Today, the relentlessly optimistic Milagro has won more awards than any other tequila.
Fresh Fruit Liqueur (Mamaroneck, New York)
A century-old family recipe brought over from Germany and distilled in small batches. The grandmother of founder Ute Londrigan perfected what would one day become the secret Heimat recipe using only fresh fruit from her backyard garden.
Today Heimat (pronounced HI-maht) maintains that rich German tradition by using only locally sourced fresh fruits, all-natural ingredients, and in-season bottling to ensure that the brightest, most-robust flavors inhabit every sip.
Current varieties include rhubarb, white peach, blackberry, raspberry, bosc pear and the USA Spirits award-winning cranberry.
Botanical and Fruit Liqueurs (Hartford, Connecticut)
The award-winning Wild Moon lineup includes Cucumber, Rose, Lime, Cranberry, Lavender, Birch, and Chai Spice. Hand-crafted and highly-concentrated in flavor, each liqueur’s unique character elevates creative cocktails and shines when served on-the-rocks.
Gluten free and GMO free, Wild Moon spirits are lower in sugar than most liqueurs and made from 100% all-natural ingredients.
Founder Lelaneia Dubay, an accomplished botanist, started crafting in her home kitchen and is driven to craft flavors unlike any other.
Whiskey, Rum, Brandy (Warren, Vermont)
Established in 2011, Mad River Distillers resides in a renovated horse barn on a 200-acre farm in the heart of Vermont’s Mad River Valley.
The Mad River team focuses on thoughtful, nuanced whiskey and “whiskey drinker’s rums” full of depth and character.
Non-GMO grains are sourced from the Northeast grainshed, and rums are distilled from Fair-Trade demerara sugar, aged in new charred oak, and never back-sweetened.
The current whiskey lineup includes a four grain wheated Bourbon, and a 100% rye whiskey with “chocolate rye” in the mashbill.
Flavored Gins, Rums and specialty spirits (Shelburne, Vermont)
Wild Hart creates artisan spirits by modernizing traditional recipes and using time-honored distillation methods.
Their gins are produced in small batches in a pot still resulting in crisp floral flavors, with enough botanical presence to stand up to mixing.
Seasonal spirits speak to their innovative nature—collaborating with regional partners to bring products such as fruits, maple syrup, and wines together to create deliciously unique spirits.
Whiskeys and Vodka (Frankfort, Kentucky)
The oldest continuously operating distillery in America, Buffalo Trace has been making their legendary bourbon for over 200 years from the finest corn, rye and barley malt, before aging in oak barrels until peak maturity.
The American family-owned distillery has won more awards than any other in the world, including an unmatched nine “Distillery of the Year” titles within the past decade.
Their namesake brand serves as a tribute to the mighty buffalo and the rugged, independent spirit of pioneers who followed them westward years ago. In addition to Buffalo Trace Bourbon, other available spirits include Sazerac Rye, Eagle Rare, Weller Special Reserve, and Wheatley Vodka.
Rum (Miami, Florida)
Coconut Cartel Special is an aged rum cut to proof with real fresh coconut water. This is a full bodied rum, coming in at 40% Alc/Vol. and packed with subtle tropical notes, vanilla, oak and salt with a smooth and luscious finish.
Coconut Cartel is the story of sibling entrepreneurs Mike and Dani Zig and all the places they’ve called home. Born in Miami to Latin parents, the Zigs grew up between Miami, Guatemala and El Salvador.
Coconut Cartel Special is a light and refreshing “sipping rum” inspired by the founders’ favorite drink: a fresh coconut, right off the tree, spiked with aged Guatemalan rum.
Limoncello (Salem, New Hampshire)
While visiting Zia Rosina (‘Aunt Rose’) in Italy during the summer of 2007, founder Phil Mastroianni was inspired by cousin Angelina’s homemade Limoncello to take a chance at crafting his own batch.
Back in the U.S. a few months later, when ‘Uncle Joe’ said “You know, this is what you should be doing… this is the best Limoncello I’ve ever had”, Phil knew he found his calling.
Since 2009 Fabrizia has made all-natural Limoncello by hand in small batches in the traditional style, using lemons directly imported from Sicily. In addition to classic limoncello, they also make blood orange limoncello, cream limoncello and an assortment of canned and bottled cocktails.
Infused-Blanco Tequila (Jalisco, Mexico)
21Seeds is an award-winning, all-natural, real fruit-infused tequila from a female founded and female distilled company.
Their one-of-a-kind tequila is smooth and not sweet, smells fresh and bright, and tastes incredible. They start with a proprietary blend of agaves from the lowland and highland regions of Jalisco to create a super-smooth Blanco base that allows the fruit infusion to truly take center stage.
21Seeds was created to reflect what the founders and their friends wanted to drink – simple, delicious, low-calorie cocktails with no sacrifice to taste.
Varieties include valencia orange, grapefruit hibiscus, and cucumber jalepeño.
Whiskies, gins & naturally flavored vodkas (South Norwalk, Connecticut)
SoNo 1420 American Craft Distillers produce ultra-premium, alternative grain distilled spirits.
Until the 2014 Farm Bill, growing hemp was illegal in the U.S. and certainly not welcome in the mash bill of whiskeys. SoNo 1420 changed that, developing a bourbon and rye mash that perfectly balances traditional grains with hemp seed to create delicious, “hemped” whiskeys unlike any spirits on the market.
Leveraging distinctive, aromatic hemp terpenes, SoNo 1420 has also created a new class of gin designed to engender specific body and mind experiences with fascinating flavor profiles.
Vodkas (Middleburgh, New York)
History began in 1857, with the Barber Family Farm first of six generations in the Schoharie Valley. Barber’s Farm Distillery started producing their exceptional potato vodka in 2015
Their three distinctive vodkas are distilled only from potatoes grown on the farm with water from their own spring to create a true award-winning “Estate” product.
When put on ice, their “Classic” opens up just like a good whiskey and becomes sweeter. The stronger, bolder, “Signature” is a riff on the “Old World” style potato vodka. And their smoky “Barrel-Finished Classic” is a perfect alternative for gluten-free whiskey lovers.
Single-Malt Scotch (Speyside, Scotland)
Founded in 1824 by Alexander Reid, The Macallan is one of the world’s most admired and awarded single malt whiskies.
The unique size and shape of their “Curiously Small Stills” give the spirit maximum contact with the copper, helping to concentrate the liquid to provide the rich, fruity, full-bodied flavors characteristic of The Macallan.
Sourced, crafted, toasted and seasoned under the watchful eye of The Macallan “Master of Wood”, their custom-crafted casks impart up to 80% of The Macallan’s final character and flavor.
With classic expressions aging from 12 to 40 years and some limited releases maturing for far longer, The Macallan has something exquisite to offer every lover of single-malt whisky.
Vodka, gins, white rye (Patchogue, New York)
The Better Man Distilling Company is Long Island’s first urban craft distillery.
They breathe new life into traditional distilling techniques by locally sourcing high-quality ingredients from across the state to create premium products with a character all their own.
While creating a range of liquors, The Better Man is a “Gin House” at heart, releasing a rolling cast of seasonal expressions crafted to open unexpecting eyes to the world of juniper-forward spirits.
The brand, products, and team of rag-tag dreamers are all infused with an air of youth, big attitude, and even bigger personality, making The Better Man Distilling Company something to share with every rebel you meet along the way.
Vodkas (Hatfield, Pennsylvania)
Kiki is an award-winning premium vegan, gluten-free & kosher vodka made in Pennsylvania! Only after years of intense research and handcrafting by owner and Philadelphia native, John Jameson, was a vodka like this possible.
Their unique process creates exceptional purity and body, a sensation of richness, followed by a smooth, clean finish. This provides the perfect option for featured cocktails, neat or on the rocks.
With their original Kiki Vodka made from US premium corn, you will taste a slight sweetness with a smooth viscosity, which makes this product great on its own or in fresh ingredient cocktails.
The newest addition is their Kiki Gold made from US Potato. This product is exceptionally light and smooth, and best enjoyed as sipping vodka on the rocks or in martinis.
Gins, vodka & blended whiskey (Jersey City, New Jersey)
Founded in 2017, Corgi Spirits is a British-inspired, animal-enthusiast, LGBTQ-owned distillery in Jersey City, NJ, producing a range of award winning, new-world style gins.
The fresh and sippable Earl Grey Gin, distilled with Harney & Sons Earl Grey Tea, and the bright, citrusy Pembroke Gin are their acclaimed flagship products that thrive alongside several seasonal gins like their “Very Merry”, “Bee Blossom” and “Smoking Lounge”, their creamy “Saddlecoat” potato vodka, and the refined “Cardigan” blended whiskey.
Corgi Spirits not only donates to local animal rescue groups, but also has a large nationwide following of Corgi owners, eager to add a bottle to their collection of Corgi paraphernalia.
Whiskeys and rums (Baltimore, Maryland)
Veteran-owned and founded by two formal Naval Aviators, Old Line Spirits embraces the philosophy that bold stories deserve a bold whiskey.
Made from 100% malted barley and aged in first-use, American white oak barrels, the whiskey is the perfect balance between bourbon and Highland single malts; a bridge between old world whisky production with new world barrel aging.
The whiskey is an excellent example of why the American Single Malt category is the next big thing in the whiskey world!
New York offerings include their American Single Malt Whiskey and Cask Strength American Single Malt Whiskey, but visit their distillery to sample special-release whiskies and even the occasional rum.
Rum, gin, amaro (North Truro, Massachusetts)
While the classification of Cape Cod as either an island or peninsula has been the subject of intense debate for over a century, one thing about the area that’s for certain is South Hollow Spirits.
Born as the first legal distillery on The Cape since Prohibition, it stands as an homage to the bevy of bootleggers who called this land home back in the early 1900s.
Since 2014 the South Hollow team have crafted their distinctive, award-winning spirits using organic sugarcane, organic molasses and locally sourced botanicals and species.
They distill a traditional gin, a rosé gin, white rum, amber rum and spiced rum and also make two amaros with sea kelp from their local waters.
Non-Alcoholic craft cocktails (Brooklyn, New York)
Curious Elixirs are booze-free craft cocktails infused with adaptogens to help you unwind.
They believe non-alcoholic options should be celebratory and sophisticated, which is why they use organic ingredients and no refined sugar. Each flavor is a collaboration between their team of world-class bartenders, herbalists, and food scientists, proudly incorporating only organic juices, herbs, spices, roots, barks, and botanicals to make your mouth dance.
Whether you’re sober yourself or you want a great non-alcoholic option for your guests, Curious Elixirs provides a ready-to-drink beverage that ensures everyone in your party has something special to toast with.
Tequila (Jalisco, Mexico)
Every year since 1795, the Jose Cuervo family has descended to their cellar to share a private tasting of their ﬁnest tequila reserves with their closest family and friends. In 1995, to commemorate the 200-year anniversary, the family decided to share this exclusive tequila with the rest of the world through the introduction of Reserva de la Familia.
Reserva de la Familia is the pinnacle of the Jose Cuervo family of tequilas. These small-batch tequilas are carefully crafted following an artisanal process handed down over generations. The process begins around a decade before the liquid ever reaches a glass with the planting of 100% blue agave in the estate’s richest volcanic soils. The innermost hearts of the agave plant are utilized to make three variants: Platino, Reposado and Extra Añejo, each with unique distillation and aging processes that impart exquisite character and unmatched smoothness.
The art of tequila making also extends to Reserva de la Familia’s packaging, with meticulous care given to each and every bottle. The entire packaging process, from the application of the unique label design, to the wax seal featuring the Cuervo family crest, is done by hand. Each bottle is individually numbered, wrapped and packaged in a gift box.
Whisky (Nagano, Japan)
Located between Japan’s soaring Southern Alps and the towering Central Alps, at just over 2,600 feet, Mars Shinshu is Japan’s highest whisky distillery. The Hombo family have been distilling for more than a century and added whisky to their repertoire in 1949.
Until 1984, it was the southernmost whisky made in Japan, which ended when the Hombo clan moved the distillery to the idyllic alpine setting of Miyada village in southern Nagano Prefecture, Central Japan. They chose this site for its cool temperature, which slowed maturation, and the plentiful soft granite filtered snowmelt fed aquifers. A beautiful choice.
In 2016, Hombo Shuzo reopened and introduced new pot stills to their first distillery location in Kagoshima now known as the Mars Tsunuki Distillery, once again Japan’s southernmost distillery. They also built an aging facility on a tiny island known as Yakushima, a National World Heritage site, where they now age spirits from both Shinshu and Tsunuki distilleries.
Whisky (Hyogo, Japan)
Eigashima Shuzo (known as White Oak Distillery in Japan) is one of Japan’s oldest family-run distilleries with centuries of beverage making experience, including the renowned Akashi brand. The operation is now run by its ninth generation, recently hiring their 7th full-time employee.
Starting as a sake brewery during the Edo period, Eigashima Distillery has since expanded its repertoire to include shochu, whisky, wine, umeshu (plum wine), and mirin. Eigashima obtained the nation’s first whisky license in 1919, however they did not begin official production until small copper pot stills were installed in the early 1960s.
An assortment of ex-bourbon, Oloroso sherry, brandy, and barley shochu casks are the main barrels for their core whiskies, however unique barrels of tequila, cognac, Konara and their own Eigashima Wine casks are reserved for specialty single-cask finishes.
Whisky (Saitama, Japan)
It started three centuries ago when the first of Ichiro Akuto’s forefathers began making alcoholic beverages in countryside of Saitama, Japan. His grandfather opened the now legendary Hanyu Distillery in the mid-1940’s, but when the economic bubble burst in the 1990’s, so too did the first Japanese whisky boom, and with it, the Hanyu Distillery.
With this success Ichiro saw that the revival of artisan Japanese whisky was imminent and opened his own distillery in the beautiful Chichibu region two hours west of Tokyo. Uniquely, Chichibu Distillery also built its own cooperage and floor malting facility on site. The distillery is also the only in the world to use 100% Mizunara Japanese oak washbacks which creates the distinctly fruitier Ichiro’s Malt style of whisky.
Akuto Ichiro is an icon of the whisky world, a 21st century whisky maker who embraces the heritage and heart of the Scots while perfectly executing the precision and art of the Japanese and their shokunin philosophy.
Irish Whiskey (Dundalk, Ireland)
Blending the very best of contemporary Irish flavor with real distilling heritage; Two Stacks is at the forefront of Ireland’s whiskey revival.
Each hand-crafted Two Stacks expression is carefully sourced, managed, finished, blended or matured from different locations across Ireland.
In an age of increasing automation in the drinks industry, Two Stacks relies on traditional techniques that have earmarked high-quality whiskey distilling for more than 100 years – from determining timing through taste and nose while in cask to manually disgorging casks and hand labelling each bottle.
Inspired by Irish distilleries and merchants of old and contemporary global brands of new, Two Stacks Irish Whiskey has the ambition to develop a premium brand recognized for quality rather than quantity, attention to detail and integrity. Two Stacks is part of a new chapter in Ireland’s whiskey heritage, inspired by the distilleries and whiskey merchants of old and contemporary global brands of new.
Gin (Kyoto, Japan)
Kyoto Distillery is Japan’s first dedicated artisanal gin distillery and ONLY distillery in Kyoto.
Located in the southern part of the city, the distillery sources their water from the famed Fushimi region which is tremendously respected for their delicate and delicious brewing water.
The aim is simple: to produce the best dry gin, utilizing local botanicals wherever possible. Every element of the final product should be completely authentic, from the local FRESH sourcing of the ingredients through to the design and craftsmanship of the packaging.
Cognac (Grand Cognac, France)
The Pasquet Cognac vineyard has been family owned since 1730.
Jean-Luc Pasquet and his wife, Marie-Françoise, had been growing fruit conventionally on their 7 hectare estate until 1995 when they began to explore organic winemaking. In 1998, they were granted “Agriculture Biologique” certification. JLP is now spear-headed by Jean-Luc’s son, Jean who has apprenticed under his father since childhood.
Jean-Luc does not chill-filter or add caramel or sugar to his cognac and only uses native yeast to start fermentation. He ferments his wine sur-lie and distills his cognac sur-lie.
Their cognac epitomizes handmade, single vineyard cognac that expresses, uninterrupted and unadorned the majestic terroir of Grande Champagne.
Gin (Goa, India)
Distilled in India with foraged Himalayan Juniper and locally sourced botanicals, Hapusa is a gin that is uniquely Indian.
In Sanskrit, Juniper is called ‘Hapusa’, and it is this which gives this Gin not only its name but its untamed aroma and flavor. Found near the snow line in the Himalayas, this elusive Juniper Berry provides a beautiful structure around which the rest of their botanicals are purposefully arranged.
These botanicals come from all across the country to bring together varied flavors, cuisines and cultures to make this a proverbial journey in a glass. From the Pine forests in the Himalayas, your taste buds venture along the banks of the Hooghly River, through the monsoon forests of Tamil Nadu and finally end their journey in the lush spice farms of Goa.
Gin (Goa, India)
Jin Jiji founders set out on an expedition around India to source ingredients for a gin that truly depicts the rich and diverse botanicals found in this magical country.
The heart and soul of their “India Dry Gin” is wild Juniper, foraged in the extremity of the Himalayas, but Jin Jiji’s unique flavor comes from “Tulsi”, a fragrant leaf used in Indian Ayurveda and often regarded by Hindus as the earthly manifestation of goddess Tulsi. The botanicals are distilled with some of the highest grade, locally grown cashew nut – thriving in Goa since Portuguese rulers brought it over in the seventeenth century.
Juniper, Tulsi and cashew nut, along with a keen sense of proportion and attention to detail, make Jin Jiji a distinct spirit like no other.
Whisky (Glurns, Italy)
After years of contemplation and planning, builder Albrecht Ebensperger quite literally laid the foundation of the first Italian whisky distillery in 2010.
In the midst of the Alps, near the Ortler mountain range, lies the distillery building, just outside the small town of Glurns in the Vinschgau valley—an ideal place for creating an extraordinary whisky.
The growing of grain has a long tradition in the Vinschgau Valley dating as far back as the Middle Ages. With its characteristic dry climate and low precipitation, rye has always been the dominant variety. PUNI distillery uses the locally grown rye which adds distinctive flavour notes to their unique whisky recipe.
The distillery takes its name from the nearby Puni river, which flows through the Vinschgau Valley. Similar to Scottish distilleries, which very often have gaelic names, PUNI is an ancient raetic name, deeply rooted in the local history.
Applejack, whiskey, gin, vodka (Clermont, New York)
Since 2014, Hudson Valley Distillers’ has been thoughtfully hand-distilling their spirits using ingredients sourced in their own Hudson Valley “backyard”.
Their commitment to top-notch ingredients and unmistakeable care result in exceptional, yet approachable, spirits that are easy to enjoy on their own and are well-complemented when mixed.
Enjoying their spirits are an experience the founders simply refer as “Time Well Spent”.
Non-alcoholic spirits (Chicago, Illinois)
Ritual Zero Proof is the world’s first and only all-natural spirit alternative, capturing the flavors of gin, whiskey, tequila and rum – but without the alcohol or calories.
Headquartered in Chicago, Ritual Zero Proof is a labor of love founded by three longtime friends. Artists and entrepreneurs, foodies who work out, and parents who drink, they developed Ritual as a new way to mark a moment.
It took years and hundreds of iterations to perfect their recipes. They weren’t satisfied until they tasted, smelled and felt like the real thing. The result is a line of alternatives that mix beautifully into non-alcoholic versions of your favorite classic cocktails, so you can enjoy the ritual, without the alcohol.
Passion fruit liqueur (San Pedro De Macorís, Dominican Republic)
Chinola liqueur is a handcrafted beverage made from distilled spirits and real passion fruit. A ‘natural’ liqueur with unparalleled taste and versatility, it’s luscious flavor shines on its own or within your favorite cocktail.
The founders dreamt of crafting an old-world style liqueur from fresh fruit, and in 2013 they discovered the magic of the Dominican passion fruit locally called ‘chinola’. The fruit’s unique tartness balances perfectly with natural sweetness and tropical essence.
Vine to bottle, Chinola honors its origin and forever create memories of sipping locally-inspired cocktails on the beaches of the Dominican Republic.
Shinju, meaning ‘pearl’, is born from the slopes of Mount Fuji. The ancient Japanese believed that pearls were created from the tears of Angels; ‘born of the water’. The water used to create Shinju comes directly from the slopes of this legendary mountain which impart a smooth and distinct flavor.
Shinju is a unique Japanese Whisky, as the flavor profile makes it smooth enough to sip, yet also stand up splendidly in cocktails. The Japanese take pride creating quality products, and Japanese Whisky is no exception. They’ve spent hundreds of years creating premium whiskies and Shinju is a crown jewel in its historical whisky lineage.
Non-alcoholic euphorics (Austin, Texas)
Kin is the first company to bring “brain care” to the bar. Their non-alcoholic blends are enhanced with a conscious concoction of adaptogens, nootropics, and botanics to synergize body, mind, and spirit.
More than a beverage—Kin is a social movement. In a culture defined by drinking, they wanted to disrupt the social ritual. That’s why they started with happy hour and bedtime hour—the places where they could make the most change.
A functional beverage first and foremost, Kin flavors still serve a function, too. Every single ingredient in their blends serve a higher purpose, and they include nothing that doesn’t align with balancing the mind-gut connection.
Kin created a new category of functional, non-alcoholic beverages to balance body, mind and spirit. They are a daily ritual for modern times, holding the keys to new flow-states that let you unlock a world of deeper connections, no matter the occasion.
Whiskey, gin, rum, vodka, agave spirit (York, ME)
Wiggly Bridge are a father and son team that decided to take on the challenge of opening up a craft distillery in their oceanside hometown of York, Maine.
They’re self-taught and hand built their copper pot stills which imparts some of their “labor of love” into every batch and barrel.
Years later, Wiggly Bridge are now award-winning and internationally recognized. At the end of the day, crafting beautiful spirits with top-quality ingredients are their priority and what they do best. We hope you enjoy the fruits and grains of our passion.
Their current spirit lineup features white whisky, two bourbons, vodka, gin, two rums, and three “agavé spirits” that are premium tequilas in all but name only.
Gins (South Ayrshire, Scotland)
Deliciously infused with rose and cucumber, HENDRICK’S is an unusual gin created from eleven fine botanicals.
The curious, yet marvelous, infusions of rose & cucumber imbue our spirit with its uniquely balanced flavor resulting in an impeccably smooth distinct gin.
Rums, gins, liqueurs, whisky (Asheville, North Carolina)
Every sip Cultivated Cocktails creates is the result of hardworking and curious minds.
Their family-owned distillery began as a time for a father and son to bond over their mutual love of science and the art of distilling, and has since grown to a full scale operation that produces award-winning spirits each year.
Anchored by a multigenerational history in the heart of the Appalachian Mountains, Cultivated Cocktails is more than just a beverage company, it’s a destination where everyone is treated like family and invited to become a part of their developing story.
In national spirits competitions, their Hazel 63 Rum has won both silver and bronze, their Hwy 9 Gin has won silver, and their Asheville Vodka and Shades of Rosé Gin have both taken home gold. Needless to say, with a diverse range of spirits, they distill something exciting for every palate.
Lemoncellos and liqueurs (Brooklyn, New York)
Brooklyncello was founded by a Brooklyn couple who fell in love with each other and Italy while sipping limoncello at a restaurant in Florence.
Embracing the Italian spirit of warmth and hospitality, Brooklyncello’s founders had to bring a slice of Italy back to Brooklyn. Starting with a tweak to an old family recipe, Brooklyncello reinvented liqueurs by blending modern methods and classic technique.
Their liqueurs are handcrafted with the finest, most delicious fruit, chosen for superior flavor profiles and peak, seasonal ripeness. Their proprietary infusion process incorporates freshly cold-pressed juice, capturing the character of each fruit while generating little to no waste.
Each bottle is handmade by the company’s two founders, working out of both Brooklyn and a space in the Yonkers-based distillery Nahmias et Fils.
Current offerings include a Meyer Lemoncello, Blood Orangecello, and a Gingercello.
Vodka, rums, and craft cocktails (Glenshaw, Pennsylvania)
Based in Pennsylvania and captained by 3-time 5-star winning Master Distiller Barry Young, Boyd & Blair produces award-winning potato vodka, rum, and ready-to-serve cocktails that stand a cut above the rest.
Leveraging locally-sourced, premium ingredients and patient, methodical processes, each bottle is a testament to the level of care, craftsmanship and experience behind their distillery door.
In the most recent Ultimate Spirits Challenge, their vodka was ranked the #1 vodka and #4 spirit overall, beating hundreds of the world’s most famous brands.
Their products are available across PA, in 43 states across the USA, and on their site.
Mastiha (Chios, Greece)
KLEOS Mastiha Spirit is a luxury Greek liqueur made from an ancient superfood called mastiha (a PDO that grows only in on the island of Chios).
Mastiha features healing properties for the stomach making it the ultimate aperitif/digestif. More importantly, it’s absolutely delicious, fabulous in cocktails (being called “bartender’s olive oil” in the press), and is low cal, low ABV, and low sugar.
The signature cocktail, “The Kleo-patra”, made with Kleos, basil, and lemon, is a beautiful, light refreshing, sipper for any bride on her wedding day! She can also feel good in supporting a woman-owned brand as KLEOS was created by Greece’s first known female-led distillery.
Neat or as a new twist on your favorite cocktail, KLEOS is your new go-to liqueur.
Whiskies, gins, liqueur (Lexington, Kentucky)
The city of Lexington was built on the banks of the “town branch” of Elkhorn Creek. Its waters provided power for early industry as well as limestone filtered water for distilling. Being the first new distillery built there since prohibition, Town Branch Distilling is proud to revive the city’s distilling tradition.
Their flagship Bourbon is aged a minimum of four years in newly double charred white oak barrels. Aged 7+ years, Town Branch Single Malt is Americas oldest single malt coming off the bourbon trail, and their 100-proof Rye boasts an incredibly silky finish. Also producing award-winning gins and their signature beers, Town Branch offers something for all palates.
Founded by Irish immigrant Dr. Pearse Lyons in 2012, they are proud to be a hand-crafted family-owned independent facility and the first brewery/distillery along the Kentucky Bourbon Trail.
Mezcal (Oaxaca, Mexico)
The mother and son team of Margarita Blas and Carlos Mendez make the spirits you will find in these bottles of Cruz De Fuego which they craft in the traditional way, using their five senses. It is one of the things that makes mezcal and mezcal producers — maestros — so unique in the world of spirits.
From the finest wines to the most premium Scotch, the sugar source used to make every other drinkable alcohol takes no more than six months to reach maturity, but those used to make Cruz De Fuego come from the Blue Weber agave, which takes a minimum of four years to mature. And the Tepextate agave that Margarita and Carlos harvest to make their 100% Tepextate Mezcal can take up to 25 years before it’s ready to distill.
The result is a far more complex sugar, with far more aromatic elements. And those complexities reveal themselves in the end flavors of the spirit. With modern distillation, you’re getting exact science. With the maestro mezcaleros of Cruz De Fuego, you’re getting refined artistry.
Rum (Port au Prince, Haiti)
Rhum Barbancourt is distilled from pure cane juice, while most rums are distilled from molasses (a residue of sugar extraction, carrying less flavors than fresh cane juice).
Distilled in Haiti since 1862, when a French immigrant from the Cognac region built the distillery, Rhum Barbancourt derives its deep, balanced flavor from the quality of Caribbean soil, the traditional farming of Haiti, the long expertise of ancestral cognac distillers, and 160 years of experience.
“Rhum Barbancourt 5 Star” is aged 8 years in Limousin oak, a special slow growth oak variety, growing in Limousin Forest (80 miles east of Cognac, France) and is used to age the most prestigious spirits. This powerful, smooth rum offers a perfect balance of flavor and finish, with its bold tones and complex flavor, including fruit, vanilla and pepper.
Absinthe (Provence, France)
Absinthe, the legendary liqueur, was the signature drink of Impressionist painters and poets until it was banned in 1912. At that time, it was was mainly consumed through the infamous ritual of diluting the pure absinthe with water dripped over a sugar cube on a special slotted spoon.
Since it was legalized again in 2001, the “Green Fairy” is primarily consumed straight, on ice, or in cocktails where it adds herbaceous tones to the drink.
Absinthe is crafted predominantly from wormwood, an herb growing naturally in the French Alps, the leaves of which contain thujone, commonly believed to have hallucinogenic properties.
Following the ancient absinthe recipe, Absente is distilled in Provence, France, from wormwood, anise, and seven other herbs. The flavors are aromatic and intense, with dominant herbal notes, light floral aromas, and a suggestion of citrus lurking in the finish.
Single origin spirits (Middlebury, VT)
Split Spirits was born to explore, going beyond the barrel to discover delicious and distinct flavors unique to one place.
They distill exceptional new-make spirits from regenerative and organic grains adapted to a region and infuse it with wood from the same place to create a truly original and delightful concoction.
Whiskey gets most of its flavor from wood, but most distilleries rely only on white oak for barrels because of its unique watertight properties. White oak, however, is only one of roughly 1,000 tree species in North America and there are so many more flavors to be discovered with other woods.
That’s where Split Spirits come in. They select woods like Black Cherry (New York) and Sugar Maple (Vermont) in addition to White Oak (Illinois) that have unique flavors and pair that wood with grains grown in that same region to create truly single origin spirits that reflect a sense of place
Whiskeys, Gins, Agave & Maple Spirit (Middlebury, VT)
Appalachian Gap Distillery was founded in 2014 with the ethos of doing the right thing. That’s why they source local, primarily organic grains, take only the tightest cuts to put into bottles and barrels, and why they recently became the country’s first climate neutral certified distillery.
Appalachian Gap believes that their community of drinkers live by a similar creed and aren’t afraid to chart their own course–whether on the trail, with a new cocktail idea or doing the right thing for the planet. They share a curiosity for exploring new and delicious flavors and appreciate an earnest approach to making exceptional spirits.
Ever since they filled their first barrel, Appalachian Gap have been dedicated to making adventuresome spirits with Vermont character and doing so in harmony with the planet.
ATTENTION DISTILLERS: Ask us about becoming a partner
Give us a shout for the latest details on our offerings and our newest partners. We create spirits tastings for weddings and events in the New York area by connecting great couples with exciting distillers.
If you’re a spirits brand and want to pour our parties, please contact us for more information about becoming a partner. We’ll pair you with amazing couples to help create lasting memories and emotional connections with everyone in attendance.
Pour My Party accidentally began with our first clients—ourselves. Our big day was rapidly approaching, and of course, we wanted it to be special. We had our perfect venue, an amazing band, and a caterer that really excited us. But we wanted something… more. Was that too much to ask?
We considered everything! Photo booth, food truck, donut trees, a cigar roller. All of these ideas were… fine? They just weren’t “the one”.
Then one day Jami had a great idea: scotch! Brian had recently attended a whisky tasting and raved about it. Would Macallan pour their party? After countless calls and emails, we got our wish. And the result was perfect.
Today we create the same type of pop-up liquor tastings for weddings, parties, and events across New York, Pennsylvania, and Washington DC so everyone can have access to unique, memorable, hassle-free tasting experiences for their own big day.