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Ferdinandā€™s Saar Dry Gin

$91.80
An award-winning range of products from the 200 year old Avadis Distillery, infused with Riesling from the 275 year old Zilliken winery; Ferdinandā€™s owes its name to the Prussian District Forester, Ferdinand Geltz, who also co-founded the VDP Mosel Saar Ruwer Zilliken estate, one of Germanyā€™s finest vineyards. Carefully hand-picked Riesling grapes from the steep shale slopes of the Zilliken estate on the grand Saarburger Rausch site make our gin a unique taste experience. Pot still production in small batches. The raw distillate produced from their own grain is distilled several times to form the basis for a selection of 34 hand-picked herbs, spices and fruits, which are carefully macerated to produce an eau-de-vie. The addtional use of a steam infusion of freshly harvested herbs adds unique fresh floral notes to their gin, which is rounded off with a precise measure of Schiefer Riesling. Having been left to rest for a period of 4 weeks in stoneware, Ferdinandā€™s Saar Dry Gin is set to a drinking strength of 44% abv using deminerlised water, then finally bottled.
  • Ingredients: 34 regional botanicals (thyme, sloe, rose hip), pot still distilled, proprietary grain spirit made from a blend of wheat, rye and spelt, Riesling wine infused.
  • Tasting Note: Aromas of pine and juniper, pungent lavender, lemongrass, lemon meringue, vanilla and coriander
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Ferdinandā€™s Saar Dry Gin

$15.00
An award winning range of products from the 200 year old Avadis Distillery, infused with Riesling from the 275 year old Zilliken winery; Ferdinandā€™s owes its name to the Prussian District Forester, Ferdinand Geltz, who also co-founded the VDP Mosel Saar Ruwer Zilliken estate, one of Germanyā€™s finest vineyards. Carefully hand-picked Riesling grapes from the steep shale slopes of the Zilliken estate on the grand Saarburger Rausch site make our gin a unique taste experience. Pot still production in small batches. The raw distillate produced from their own grain is distilled several times to form the basis for a selection of 34 hand-picked herbs, spices and fruits, which are carefully macerated to produce an eau-de-vie. The addtional use of a steam infusion of freshly harvested herbs, adds unique fresh floral notes to their gin, which is rounded off with a precise measure of Schiefer Riesling. Having been left to rest for a period of 4 weeks in stoneware, Ferdinandā€™s Saar Dry Gin is set to a drinking strength of 44% abv using deminerlised water, then finally bottled.
  • Ingredients : 34 regional botanicals (thyme, sloe, rose hip), pot still distilled, proprietary grain spirit made from a blend of wheat, rye and spelt, Riesling wine infused.
  • Tasting Note : Aromas of pine and juniper, pungent lavender, lemongrass, lemon meringue, vanilla and coriander
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Dictador 2 Masters Laballe 1975

$858.00
A 41-year-old Dictador Rum from a 1975 single vintage cask finished in Bourbon barrels and then shipped to Laballe in Armagnac, where it further spent six months in an interesting Black Gascon oak cask, medium toasted.
  • Nose: Lovely soft vanilla notes of bourbon and white flowers kick off the aroma, with white chocolate and raspberry to follow. Sultanas, and hints of an autumnal forest floor. Complex and well balanced.
  • Palate: Maple with pecans and smoked liquorice, aniseed and star anise. Some malty notes with blood orange, red apples and a touch of triple sec.
  • Finish: White pepper, sweet tea and some notes of fresh ginger. Candied oranges dipped in dark chocolate.
  • Matured in Gascon Noir Chene
  • Time of Finishing:Ā 32 months
  • Quantity: 450 bottles
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Dictador 2 Masters Royal Tokaji 1982

$669.50
Extraordinary masters create an amazing and timeless masterpiece. What happens when two masters of their craft create a masterpiece together? - The result is a spirit that blurs the boundaries between categories and is unrivaled. Every masterpiece has it's master. - The concept of the '2 Masters' series by Dictador. The Masters: - Hernan Parra, Dictador Master Blender. - KovƔces AdorjƔn ZoltƔn, Winery Director Royal Tokaji
  • Nose: Chocolate sauce mixed with Pedro Ximenez sticky sherry, Christmas cake, cinnamon and ginger. This is about as rich and complex as a spirit gets. Old leather and vintage book shops add to the complexity, before black cherry finishes the journey.
  • Palate: Black Forest Gateau is the fist note, with all the dark cherry, cream and chocolate notes combining brilliantly. The dark cherry moves towards cinnamon and cigar tobacco on the palate, with a light coffee note adding texture and flavour.
  • Finish:Ā Rich, with a great mouth-coating property that allows the cocoa notes and red fruits to finish this sumptuous rum.
  • Matured in Zemplen Oak / Tokaji Aszu
  • Time of Finishing:Ā 31 months
  • Quantity: 500 bottles
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Ferdinandā€™s Saar Dry Gin Magnum 1500 ML

$232.00
An award winning range of products from the 200 year old Avadis Distillery, infused with Riesling from the 275 year old Zilliken winery; Ferdinandā€™s owes its name to the Prussian District Forester, Ferdinand Geltz, who also co-founded the VDP Mosel Saar Ruwer Zilliken estate, one of Germanyā€™s finest vineyards. Carefully hand-picked Riesling grapes from the steep shale slopes of the Zilliken estate on the grand Saarburger Rausch site make our gin a unique taste experience. Pot still production in small batches. The raw distillate produced from their own grain is distilled several times to form the basis for a selection of 34 hand-picked herbs, spices and fruits, which are carefully macerated to produce an eau-de-vie. The additional use of a steam infusion of freshly harvested herbs adds unique fresh floral notes to their gin, which is rounded off with a precise measure of Schiefer Riesling. Having been left to rest for a period of 4 weeks in stoneware, Ferdinandā€™s Saar Dry Gin is set to a drinking strength of 44% abv using demineralized water, then finally bottled. Ingredients: 34 regional botanicals (thyme, sloe, rose hip), pot still distilled, proprietary grain spirit made from a blend of wheat, rye and spelt, Riesling wine infused. Tasting Note: Aromas of pine and juniper, pungent lavender, lemongrass, lemon meringue, vanilla, and coriander
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Bittermens Scarborough Bitters

$40.00
Scarborough is a unique flavor blend, focusing on botanicals traditionally found in more culinary applications but are now working their way into the cocktail world. We love savory drinks ā€“ it doesnā€™t matter if weā€™re sipping on an aquavit giMLet, a tequila old fashioned, a sherry cobbler, or just a vermouth on the rocks, itā€™s the perfect foil to sweet or citrusy drinks during the summer. The Scarborough Bitters were born out of our love of savory drinks, especially drinks with vermouth. What we figured out years ago is that when you take all of the bells and whistles out of dry vermouth, the core flavors are pretty darned close to Herbes de Provence. Thanks to Simon and Garfunkel, we also know that if youā€™re heading to Scarborough Fair, thereā€™s going to be some parsley, sage, rosemary and thyme involved. Well, rosemary and thyme are already in most Herbes de Provence blends ā€“ and the woodsy sage notes and bright-yet-bitter parsley meshes with them perfectly. To this, we add a little cinchona bark for classic bitterness as well as tartaric acid, the acid found in wine. How do you use these bitters? Lots of ways! Verde Mary: green tomato and tomatillo juice, tequila (or vodka) and the Scarborough bitters. Tailored Canadian Tuxedo: 1.5 oz Canadian Club, 1 oz Amontillado Sherry, 1/4 oz Demarara Syrup, 7 drops Scarborough Bitters, Lemon Twist. (Thomas Thompson, Barrel Proof, New Orleans) RosĆ© Spritz: Dry Rose, soda water, 10 drops of Scarborough Bitters, on the rocks in a large wine glass, rosemary garnish. Improved Bamboo:Ā 1.5 oz Amontillado Sherry, 1.5 oz Dry Vermouth, 10 drops Bittermens Orange Cream Citrate, 5 drops of Scarborough Bitters, lemon twist. Stirred and served in a coupe. Itā€™s also amazing in a glass of ice water or soda water for a non-alcoholic refresher, and it really wakes up a gin and tonic! Hereā€™s some other favorite cocktails using the Scarborough Savory Herbal Bitters
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Bittermens Burlesque Bitters

$40.00
A spicy little tart that is sure to tantalize your taste buds.Ā This menage of hibiscus, aƧai berry and long pepper is sweet, spicy and a bit of a tart. She loves performing for an international crowd,Ā flirting with Italian amari, Mexican tequila, British gin and Caribbean rum. A perfect companion for drinks served where jazz is played and garters are de rigueur. The Burlesque Bitters are a completely new concept for us. For the first time, weā€™re playing with both florals and berries ā€“ which creates a fragrant aroma and a tart sourness that plays well with a variety of spirits. Try it in a Genever Old Fashioned, a Pisco Sour or a Negroni. Primary Flavors: Hibiscus flowers and sour berries with a hint of peppery spice Hereā€™s some cocktail recipes that use the Burlesque Bitters
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Dictador 2 Masters Glenfarclas 1977

$1,397.50
For this second edition of 2 Glenfarclas Masters, Dictador presents us with a rum aged 45 years, a vintage of 1977 from a single ex-Bourbon barrel, the rum undergoes, for additional aging, a long finish of 49 months in barrels of Olorosso Sherry at Glenfarclas in Scotland under the supervision of Callum Fraser's cellar master.
  • Nose: Cream soda sweetness that carries kaffir lime leaves and fresh pineapple. Some toasted coconut notes, backed with hazelnut and warming sherry. A cola note adds depth and complexity.
  • Palate: Maple syrup at first which move to a more robust cedar note followed by earthy tones of treacle toffee. A malty note underpins the robust flavours which is also backed by cigar wrappers.
  • Finish:Ā Red apples, toffee and some notes of light bonfire embers give this real death and complexity.
  • Matured in 3rd fill Olorosso Sherry Cask
  • Time of Finishing : 49 months
  • Quantity : 254 bottles
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Ferdinandā€™s Saar Dry Gin Jeroboam 3000 ML

$448.00
An award winning range of products from the 200 year old Avadis Distillery, infused with Riesling from the 275 year old Zilliken winery; Ferdinandā€™s owes its name to the Prussian District Forester, Ferdinand Geltz, who also co-founded the VDP Mosel Saar Ruwer Zilliken estate, one of Germanyā€™s finest vineyards. Carefully hand-picked Riesling grapes from the steep shale slopes of the Zilliken estate on the grand Saarburger Rausch site make our gin a unique taste experience. Pot still production in small batches. The raw distillate produced from their own grain is distilled several times to form the basis for a selection of 34 hand-picked herbs, spices and fruits, which are carefully macerated to produce an eau-de-vie. The additional use of a steam infusion of freshly harvested herbs adds unique fresh floral notes to their gin, which is rounded off with a precise measure of Schiefer Riesling. Having been left to rest for a period of 4 weeks in stoneware, Ferdinandā€™s Saar Dry Gin is set to a drinking strength of 44% abv using demineralized water, then finally bottled. Ingredients: 34 regional botanicals (thyme, sloe, rose hip), pot still distilled, proprietary grain spirit made from a blend of wheat, rye and spelt, Riesling wine infused. Tasting Note: Aromas of pine and juniper, pungent lavender, lemongrass, lemon meringue, vanilla, and coriander
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BittermensĀ® Winter Melon Bitters

$40.00
Back in 2012, our Spanish importer asked if we could make bitters that would complement a gin and tonic that had a heavy cucumber note to it. The bitters that we came up with were amazing ā€“ bright briny cucumber notes and aroma that were supported by tart Chinese winterĀ melon and aromatic juniper berries. Unfortunately, these bitters were impossible to make in volume as one of the key ingredients, a hydrosol (or water distillate), was only available after the cucumber harvestĀ and was only made in such small volumes that we couldnā€™t make more than a hundred cases a year. For the past four years, weā€™ve been trying to find a way to reproduce the bitters without the hydrosol, but weā€™ve never got it to work exactly right. However, one test batch did something completely unexpected. The sourness of the winter melon came forward, the berry notes became a bit more prominent and the cucumber moved into a supporting position. The result was a bright bitterly sour blend that worked beautifully with a whole range of clear spirits.
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Bittermens Orchard Street Celery Shrub

$40.00
Though we love pickles here at Bittermens Central, we never really understood the allure of the pickleback. We like our pickles and we like our hooch. Hell, some of us have been known to have a pickled egg or two while drinking ā€“ and pickles and beer are a great combination. Just keep the pickles on the plate and the booze in the glass. Yet, for as much as we may not understand the pickleback, during colonial times, shrubs were extremely common ā€“ vinegar-based refreshers, many times combined with alcohol or allowed to ferment so they had a bit of a kick. Maybe weā€™re just trying to find a way back to our cocktail roots? Talking about roots, for those of you whose families emigrated from Eastern Europe to New York in the late 1800s or early 1900s, your ancestors probably spent some time in the immigrant tenements in the Lower East Side. Though most of the old world has been replaced by people selling cheap accessories, there is (until recently, unfortunately) Gussā€™ Pickles, a pickle purveyor since 1910 and Russ and Daughters ā€“ one of the last appetizing shops, who recently started to make a really tasty beet shrub. Thinking about the Lower East Side, one of the classic flavors during the tenement era was Dr. Brownā€™s Cel-Ray Soda, a celery soda so popular during the ā€™30s, it was nicknamed the Jewish Champagne. Though the only flavor that is declared is celery seed, we always got a sense that there was a bit of ginger and apple in there somewhere. Wrapping all of this history together, we decided to take all of these ideas and run with them. We took an idea of a brine, a shrub and a classic soda and decided to dedicate it to Orchard Street, home of the Lower East Side Tenement Museum. Funny that something that we made to honor the Eastern European immigrant experience works so damned well with Scandinavian Aquavit! See our cocktails using the Orchard Street Celery Shrub
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Bittermens Boston Bittahs

$40.00
A peculiar combination of citrus & chamomile. We recommend adding a dash to libations that youā€™d rather drink while relaxing outdoors on a warm summer night. After the rousing success of the ā€˜Elemakule TikiĀ® Bitters, we set forth to come up with a new bitter that celebrated both the return of summer and our return to Boston after 14 years. Itā€™s citrus, citrus, citrus and more citrus, supported with a heavy dose of chamomile. We think it smells like summer. Try it in your favorite fizz, sour or bright tropical drink. It works extremely well with pisco and scotch as well. Primary Flavors: Citrus, Chamomile and more Citrus Click here to see some recipes using our Boston Bittahs
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