Behold the new liquor releases that came out in June or are coming soon. There is a lot of gin and brandy, and some fancy scotch too.
This cask of Borderies is taken exclusively from the personal domain of the Tessendier family. At full strength (97 proof). This little barrel from the Fins Bois area is bottled straight from the cask at 93 proof. A special single cask of Grand Champagne Cognac aged a minimum of 28 years and bottled at 44.5% alcohol.
Distillery No. 209 is introducing its complete lineup of No. 209 Barrel Reserve Gins (92 proof) to key markets across the nation in June.Three limited-production expressions—aged in used wine barrels that formerly housed Sauvignon Blanc, Chardonnay, and Cabernet Sauvignon—are now available. The No. 209 Barrel Reserve Gins start off as the flagship, unaged No. 209 Gin and possess its same modern botanical profile. The flagship gin is light on juniper and heavier on citrus and spices like bergamot orange, cassia bark lemon, coriander and cardamom. It is then aged for three to six months in hand-selected oak barrels, formerly used in the production of Napa Valley wines. The barrels are sourced primarily from Distillery No. 209’s sister wineries, Rudd Oakville Estate and Edge Hill Estate.
Wigle’s Trope, distilled to 190.1 proof from the same batches that make up Wigle's Ginever, the vodka's original distillate contains organic rye, organic wheat, organic malted barley, and organic botanicals: cubeb pepper, juniper, lavender, cardamom, and vanilla.
Each 750 ml bottle is bottled at 80 proof (40 ABV). www.wiglewhiskey.com
Aged in Heaven Hill white oak Bourbon barrels, the California Brandy is distilled in copper pot stills just as the Christian Brothers first crafted it over 75 years ago. At four years old and 100 proof, Sacred Bond is an opportunity to create masterful old school cocktails at a reasonable price. Sacred Bond is bottled at 50% alcohol by volume (100 proof).
A blend of bourbon whiskey, apple brandy, apple cider, and caramelized sugar, this unique spirit lets fans get an early taste of Tamworth’s first whiskey while it continues aging in the barrelhouse. A 16-month old bourbon made from organic corn and rye serves as the base, which is then combined with apple brandy and fresh apple cider.
Vertical Spirits of Nashua, New Hampshire, announces the release of its first product, Nautical Gin. Nautical is an American gin infused with 15 unique ingredients, including a rare coastal botanical -- inspiration for the Nautical name. It delivers a subtle hint of sea salt. The citrus-forward Nautical Gin also contains coriander, lemongrass, elderberry, spearmint and allspice, among others. Quadruple-distilled for extra smoothness, it is made in the Berkshire Mountains of Massachusetts.
The final decanter in this global sell out collection, The Macallan in Lalique 'Peerless Spirit', features a 65 years old whisky, one of the oldest and rarest ever released by the distillery.The 'Peerless Spirit' release will be limited to only 450 individually numbered decanters. Sherry seasoned oak casks, natural color. Bottled at 46.3% ABV.
Bache-Gabrielsen American Oak Cognac
The product will eventually be distributed nationwide (most likely by the end of the year), first on shelves immediately in New York and the tristate area, then later this Fall in Louisiana, Florida and Texas.
Bache-Gabrielsen is entering the United States market for the first time with a first-of-its kind expression to the United States: American Oak – the first cognac ever to be aged in American oak barrels. Master Blender Jean-Philippe Bergier worked closely with the company’s cooperage partner to determine the best oak for this particular cognac. The liquid spends the first two years in French oak barrels, and a minimum of an additional six months aging in brand new Tennessee oak barrels. Also now available is Bache-Gabrielsen’s VSOP and XO from their Natur & Eleganse line, a portfolio dedicated to the ancestral methods of cognac and featuring no additives.
Creyente Mezcal Joven is a blend of two 100% Espadín agave mezcals from separate regions of Oaxaca. It is created by two mezcaleros – Pedro Mateo and Mijail Zarate – who spent two years on a joint process to distill a smoother ultra-premium sipping mezcal. Creyente begins with Espadín agave from the regions of Tlacolula and Yautepec by Mateo and Zarate. In separate distilleries, they begin by removing the pencas (leaves) and roasting the piñas (hearts) using an artisanal method with mesquite wood in a horno cónico de pierdra (stone oven) for three days. The roasted piñas are ground by hand using a molino de piedra (stone mill) to extract their syrups, fermented in wooden barrels, then distilled in small copper stills. Finally, following distillation, the two mezcals are cut with natural spring water, blended with each other, and together they become Creyente.
Beginning with the release of its Rare Dry and Navy Strength expressions in New York and California, Four Pillars Gin makes its U.S. debut. Reflective of the travels that conceptualized it, Four Pillars Rare Dry Gin captures the flavors of both Asia and the Mediterranean. Tasmanian pepperberry leaf, lemon myrtle, cardamom and coriander. Additionally, with 460 bottle batches, whereby each is individually numbered and labeled, eight to ten pounds of whole, fresh and organic Australian oranges are used.
Lagavulin 25 Year Old, matured exclusively in sherry casks and bottled at cask strength, pays homage to the contribution Lagavulin’s distillery managers have made in crafting Lagavulin over the years. Lagavulin 25 is available in very limited quantities with only 1,200 bottles being release in the US.
South Hollow Spirits, Cape Cod’s first craft distillery since Prohibition, announces the launch of the latest addition to their line, Dry Line Cape Cod Gin. Named after the juniper-producing Eastern Red Cedar that is only grown east of the 100° Meridian, Dry Line Gin is made by fermenting sugar cane juice for three weeks before distilling, then steeping the mixture in a 55 gallon steel drum for 48 hours with a local selection of botanicals, including Eastern Red Cedar juniper berries, orange peel, lemon peel, cardamom, allspice, coriander, orris root, grains of paradise, angelica root, anise and dried cranberry. This infusion method enables the spirit to absorb essential oils from the botanicals before it is redistilled and brought to its final proof of 94. This process results in a carefully blended palate embodying the spirit of the seaside Cape Cod town where Dry Line Gin is distilled.
Belle Meade Bourbon Cognac Cask Finish joins Nelson Green Brier Distillery’s special finish line, gaining spending some down-time in Fine Champagne XO Cognac French oak barrels. The high rye-content [30%] bourbon blend, ranging in age from 6-9 years is cut to 90.4 proof and non-chill filtered, then finished in the Cognac barrels.
Tempus Fugit Spirits Vino Chinato & Vermouth Bianco
Alessio Vino Chinato
16% ABV, 750ml, $39.99 SRP; 375ml $27.99 SRP
Alessio Vino Chinato is a premium Italian aperitif wine made with the finest Nebbiolo d’Alba grapes with added herbal notes from aromatic herbs and a balanced bitter finish of both Red and Yellow Cinchona bark, which is steeped in wine along with other ingredients such as cinnamon, coriander and vanilla.=
Alessio Vermouth Bianco
18% ABV, 750ml, $24.99 SR; 375ml $18.99 SRP
Alessio Vermouth Bianco is an historic variation of Italian sweet vermouth, regarded as “Vino di Moda” (fashion wine). The first “Vermouth Blanc” was most likely invented in Chambéry, France in the early 1880s, as a marketing effort to counter the traditional competition in Turin (now Italy), when these two cities were part of the Duchy of Savoy. Vermouth Blanc was made with a similar recipe as traditional sweet vermouth, but was filtered to be completely clear and was sometimes referred to as “semi-sweet.” Up to the end of the 19th century, it went mostly unnoticed, expect as novelty in the Chambéry region. A few Italian producers decided to make their own and Vermouth Bianco was introduced in Italy at the beginning of the 20th century, designed to attract a sophisticated '20th century' palate, and more specifically to women of the era.