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Introducing: FIVE

A bottled Negroni and the fifth in our single batch line of botanical spirits.

The story goes that in 1919 at a bar in Florence, Count Camillo Negroni asked the bartender to strengthen his Americano by swapping the soda for gin. The bartender obliged and a cocktail was born.

Forthave’s version begins with our Red Aperitivo, a layered blend of over 13 botanicals including Seville orange peel, gentian root, rhubarb, and aromatic spices, fortified with our Blue Gin, a botanical-forward spirit distilled with over 18 organic plants, and softened with a house-blended vermouth.
The vermouth begins with a distillation and aromatization of Finger Lakes wine, distilled with various botanicals including hyssop, orris root and mace, and macerated post-distillation with fresh citrus and other botanicals. This distillate then fortifies a fresh Finger Lakes wine, which is sweetened, rested, and topped with a dash of vermouth from fellow NY producer Method.

One part of the Negroni was aged in barrels, another part aged in tanks, and a last
part made fresh and blended in before bottling.

FIVE opens with the bright citrus aromatics of our Red aperitivo, and the floral
botanicals of our Blue gin. The portion aged in oak lends warmth, texture, and subtle
spice, while the stainless-aged portion preserves the drink’s bright aromas,
freshness, and structure.

Serve chilled over ice with an orange twist.

The Single Batch line allows us to discover and experiment with new recipes and production methods. Each release in this line is a one-off, never to be repeated or recreated. There are only 6336 bottles of FIVE available.

As always, artwork by @aaronsingfox

Introducing: FIVE

A bottled Negroni and the fifth in our single batch line of botanical spirits.

The story goes that in 1919 at a bar in Florence, Count Camillo Negroni asked the bartender to strengthen his Americano by swapping the soda for gin. The bartender obliged and a cocktail was born.

Forthave’s version begins with our Red Aperitivo, a layered blend of over 13 botanicals including Seville orange peel, gentian root, rhubarb, and aromatic spices, fortified with our Blue Gin, a botanical-forward spirit distilled with over 18 organic plants, and softened with a house-blended vermouth.
The vermouth begins with a distillation and aromatization of Finger Lakes wine, distilled with various botanicals including hyssop, orris root and mace, and macerated post-distillation with fresh citrus and other botanicals. This distillate then fortifies a fresh Finger Lakes wine, which is sweetened, rested, and topped with a dash of vermouth from fellow NY producer Method.

One part of the Negroni was aged in barrels, another part aged in tanks, and a last
part made fresh and blended in before bottling.

FIVE opens with the bright citrus aromatics of our Red aperitivo, and the floral
botanicals of our Blue gin. The portion aged in oak lends warmth, texture, and subtle
spice, while the stainless-aged portion preserves the drink’s bright aromas,
freshness, and structure.

Serve chilled over ice with an orange twist.

The Single Batch line allows us to discover and experiment with new recipes and production methods. Each release in this line is a one-off, never to be repeated or recreated. There are only 6336 bottles of FIVE available.

As always, artwork by @aaronsingfox

Introducing: FIVE

A bottled Negroni and the fifth in our single batch line of botanical spirits.

The story goes that in 1919 at a bar in Florence, Count Camillo Negroni asked the bartender to strengthen his Americano by swapping the soda for gin. The bartender obliged and a cocktail was born.

Forthave’s version begins with our Red Aperitivo, a layered blend of over 13 botanicals including Seville orange peel, gentian root, rhubarb, and aromatic spices, fortified with our Blue Gin, a botanical-forward spirit distilled with over 18 organic plants, and softened with a house-blended vermouth.
The vermouth begins with a distillation and aromatization of Finger Lakes wine, distilled with various botanicals including hyssop, orris root and mace, and macerated post-distillation with fresh citrus and other botanicals. This distillate then fortifies a fresh Finger Lakes wine, which is sweetened, rested, and topped with a dash of vermouth from fellow NY producer Method.

One part of the Negroni was aged in barrels, another part aged in tanks, and a last
part made fresh and blended in before bottling.

FIVE opens with the bright citrus aromatics of our Red aperitivo, and the floral
botanicals of our Blue gin. The portion aged in oak lends warmth, texture, and subtle
spice, while the stainless-aged portion preserves the drink’s bright aromas,
freshness, and structure.

Serve chilled over ice with an orange twist.

The Single Batch line allows us to discover and experiment with new recipes and production methods. Each release in this line is a one-off, never to be repeated or recreated. There are only 6336 bottles of FIVE available.

As always, artwork by @aaronsingfox

Introducing: FIVE

A bottled Negroni and the fifth in our single batch line of botanical spirits.

The story goes that in 1919 at a bar in Florence, Count Camillo Negroni asked the bartender to strengthen his Americano by swapping the soda for gin. The bartender obliged and a cocktail was born.

Forthave’s version begins with our Red Aperitivo, a layered blend of over 13 botanicals including Seville orange peel, gentian root, rhubarb, and aromatic spices, fortified with our Blue Gin, a botanical-forward spirit distilled with over 18 organic plants, and softened with a house-blended vermouth.
The vermouth begins with a distillation and aromatization of Finger Lakes wine, distilled with various botanicals including hyssop, orris root and mace, and macerated post-distillation with fresh citrus and other botanicals. This distillate then fortifies a fresh Finger Lakes wine, which is sweetened, rested, and topped with a dash of vermouth from fellow NY producer Method.

One part of the Negroni was aged in barrels, another part aged in tanks, and a last
part made fresh and blended in before bottling.

FIVE opens with the bright citrus aromatics of our Red aperitivo, and the floral
botanicals of our Blue gin. The portion aged in oak lends warmth, texture, and subtle
spice, while the stainless-aged portion preserves the drink’s bright aromas,
freshness, and structure.

Serve chilled over ice with an orange twist.

The Single Batch line allows us to discover and experiment with new recipes and production methods. Each release in this line is a one-off, never to be repeated or recreated. There are only 6336 bottles of FIVE available.

As always, artwork by @aaronsingfox

The 4th vintage of Mithradates

Our wine based amaro & the second in our historical line of spirits, where ancient medicinal recipes are re-interpreted as digestivi
-
Mithradates is inspired by one of the most renowned elixirs of antiquity: Mithridatum. For nearly two millennia, it was revered as both a prescriptive medicine and a fabled elixir of long life.
-
The recipe is attributed to Mithradates VI the king of Pontus ~ 100 BCE, and contained aromatic and bitter herbs preserved in red wine. Although Mithridates worked in secret, the original recipe is believed to have contained more than 40 ingredients.
-
Made with a 2023 vintage of Noirette from NY’s Finger Lakes and extractions of over 40 botanicals.

📸 by @honorhaus

Bar Takeover
05.02.26

Forthave Spirits, a micro-distillery from Brooklyn NYC will be in town next month. We’ve invited co-founder Aaron (@aaronsingfox) to join our very own Greg (@gregmathie) behind the bar this February, Thursday 5th.

Aaron met fellow co-founder Daniel (@deladaniel) in the mid 2010’s, and a mutual interest in the shrouded history of vermouth and medicinal spirits led to the birth of @forthave_spirits. Lauded industry wide, Aaron and Daniel are invited to show at the seminal annual wine salon La Dive Bouteille in Loire every year.

The definition of small-scale, everything is produced and distilled in a hand-built 400L pot still, with botanicals sourced via organic and local growers. Made in limited quantities, we’re very excited to be working with them.

Aaron, Greg and rest of the bar team will be serving cocktails from the vinyl bar from 6pm ‘till late, with our friends and importers @beattieandroberts on hand to share the Forthave story. 

All cocktails will be available to guests with a dinner reservation, but if you’d like to join us for a snack and a tipple, there’s no need to book.

📅 Thurs 5th Feb, from 6pm
Walk-ins welcome

Image c/o @arthurjcomely

Bar Takeover
05.02.26

Forthave Spirits, a micro-distillery from Brooklyn NYC will be in town next month. We’ve invited co-founder Aaron (@aaronsingfox) to join our very own Greg (@gregmathie) behind the bar this February, Thursday 5th.

Aaron met fellow co-founder Daniel (@deladaniel) in the mid 2010’s, and a mutual interest in the shrouded history of vermouth and medicinal spirits led to the birth of @forthave_spirits. Lauded industry wide, Aaron and Daniel are invited to show at the seminal annual wine salon La Dive Bouteille in Loire every year.

The definition of small-scale, everything is produced and distilled in a hand-built 400L pot still, with botanicals sourced via organic and local growers. Made in limited quantities, we’re very excited to be working with them.

Aaron, Greg and rest of the bar team will be serving cocktails from the vinyl bar from 6pm ‘till late, with our friends and importers @beattieandroberts on hand to share the Forthave story. 

All cocktails will be available to guests with a dinner reservation, but if you’d like to join us for a snack and a tipple, there’s no need to book.

📅 Thurs 5th Feb, from 6pm
Walk-ins welcome

Image c/o @arthurjcomely

Bar Takeover
05.02.26

Forthave Spirits, a micro-distillery from Brooklyn NYC will be in town next month. We’ve invited co-founder Aaron (@aaronsingfox) to join our very own Greg (@gregmathie) behind the bar this February, Thursday 5th.

Aaron met fellow co-founder Daniel (@deladaniel) in the mid 2010’s, and a mutual interest in the shrouded history of vermouth and medicinal spirits led to the birth of @forthave_spirits. Lauded industry wide, Aaron and Daniel are invited to show at the seminal annual wine salon La Dive Bouteille in Loire every year.

The definition of small-scale, everything is produced and distilled in a hand-built 400L pot still, with botanicals sourced via organic and local growers. Made in limited quantities, we’re very excited to be working with them.

Aaron, Greg and rest of the bar team will be serving cocktails from the vinyl bar from 6pm ‘till late, with our friends and importers @beattieandroberts on hand to share the Forthave story. 

All cocktails will be available to guests with a dinner reservation, but if you’d like to join us for a snack and a tipple, there’s no need to book.

📅 Thurs 5th Feb, from 6pm
Walk-ins welcome

Image c/o @arthurjcomely

Our 8th vintage of Black

In 750ml for the first time

Every summer since 2017, we’ve foraged black walnuts while they are still young and green from trees in the Hudson Valley.

They are macerated for nine months in a stainless steel tank // Sweetened with raw cane sugar // Rested in glass balloons for an additional nine months before bottling.

Fewer than 200 cases produced

Our 8th vintage of Black

In 750ml for the first time

Every summer since 2017, we’ve foraged black walnuts while they are still young and green from trees in the Hudson Valley.

They are macerated for nine months in a stainless steel tank // Sweetened with raw cane sugar // Rested in glass balloons for an additional nine months before bottling.

Fewer than 200 cases produced

Our 8th vintage of Black

In 750ml for the first time

Every summer since 2017, we’ve foraged black walnuts while they are still young and green from trees in the Hudson Valley.

They are macerated for nine months in a stainless steel tank // Sweetened with raw cane sugar // Rested in glass balloons for an additional nine months before bottling.

Fewer than 200 cases produced

Our 8th vintage of Black

In 750ml for the first time

Every summer since 2017, we’ve foraged black walnuts while they are still young and green from trees in the Hudson Valley.

They are macerated for nine months in a stainless steel tank // Sweetened with raw cane sugar // Rested in glass balloons for an additional nine months before bottling.

Fewer than 200 cases produced

Introducing: GREEN
-
An herbal liqueur made with over fifty botanicals—lemon balm, hyssop, génépi, verbena, thyme, angelica root, fresh fennel bulbs, sweet sorghum cane and more.
-
The genesis for GREEN began In the spring of 2023 when a farm in the Hudson Valley approached us about working with produce grown as part of their regenerative agricultural practices.
-
Using this produce as a jumping-off point, we macerated, distilled, blended, juiced, and cooked over 50 different plants both fresh and dried: folding and maturing them until the whole was greater than the sum of its ingredients.
-
The palate is layered and complex: fresh and vibrant, with soft sweetness. Served neat or over ice, GREEN offers a vivid herbal aroma of fresh mint and hyssop leading into crisp lemon-balm lift. It finishes bright and clean, with a cooling, slightly peppery snap. Lengthen with tonic or soda for a light highball, or in classic cocktails likethe Last Word or the Bijou.
-
GREEN joins Forthave’s Color Series of botanical spirits: RED (aperitivo), BLUE (gin), BLACK (walnut liqueur), BROWN (coffee), and YELLOW (génépi).
-
Paintings by @aaronsingfox

Introducing: GREEN
-
An herbal liqueur made with over fifty botanicals—lemon balm, hyssop, génépi, verbena, thyme, angelica root, fresh fennel bulbs, sweet sorghum cane and more.
-
The genesis for GREEN began In the spring of 2023 when a farm in the Hudson Valley approached us about working with produce grown as part of their regenerative agricultural practices.
-
Using this produce as a jumping-off point, we macerated, distilled, blended, juiced, and cooked over 50 different plants both fresh and dried: folding and maturing them until the whole was greater than the sum of its ingredients.
-
The palate is layered and complex: fresh and vibrant, with soft sweetness. Served neat or over ice, GREEN offers a vivid herbal aroma of fresh mint and hyssop leading into crisp lemon-balm lift. It finishes bright and clean, with a cooling, slightly peppery snap. Lengthen with tonic or soda for a light highball, or in classic cocktails likethe Last Word or the Bijou.
-
GREEN joins Forthave’s Color Series of botanical spirits: RED (aperitivo), BLUE (gin), BLACK (walnut liqueur), BROWN (coffee), and YELLOW (génépi).
-
Paintings by @aaronsingfox

💚 Thursday 10/23 // @opsnyc x @forthave_spirits 💚

RESERVE III
//
The third vintage of our aged Marseille amaro
//
A base spirit of distilled Marseille amaro botanicals, infused with fresh Marseille herbs, sweetened with raw honey and aged in various oak barrels, glass demijohns, and stainless steel tanks for an average of four years.
//
Blended and bottled in 252 large format bottles

RESERVE III
//
The third vintage of our aged Marseille amaro
//
A base spirit of distilled Marseille amaro botanicals, infused with fresh Marseille herbs, sweetened with raw honey and aged in various oak barrels, glass demijohns, and stainless steel tanks for an average of four years.
//
Blended and bottled in 252 large format bottles

RESERVE III
//
The third vintage of our aged Marseille amaro
//
A base spirit of distilled Marseille amaro botanicals, infused with fresh Marseille herbs, sweetened with raw honey and aged in various oak barrels, glass demijohns, and stainless steel tanks for an average of four years.
//
Blended and bottled in 252 large format bottles

Wild Weekend

Meet the Producers:

@hanamakgeolli
@currentcassis
@forthave_spirits
@pendruidbrewing

Taste everything, ask questions, touch hands

{free}

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

Our fifth year pouring at La Dive Bouteille // Come through!
Merci @sylvieaugereau

La Dive….

🏺🏺🏺

The 3rd vintage of Mithradates

Our wine based amaro & the second in our historical line of spirits, where ancient medicinal recipes are re-interpreted as digestivi
-
Mithradates is inspired by one of the most renowned elixirs of antiquity: Mithridatum. For nearly two millennia, it was revered as both a prescriptive medicine and a fabled elixir of long life.
-
Dating back to ~100 BCE, the original recipe—attributed to King Mithradates VI of Pontus—was a secretive blend of over 50 ingredients, preserved in red wine. Though his exact formula remains a mystery, it has been referenced widely in ancient texts by Pliny the Elder, Plutarch, and Galen.
-
Our take pays homage to this legacy: a vino amaro made with red wine from New York’s Finger Lakes and aromatized with 28 unique botanicals. The grapes (Frontenac) were harvested in 2022, vinified by @barbichettewines and fortified with various herbal extractions before resting for a year in used bourbon casks, Burgundy wine barrels, and steel tanks.

With notes of figs, cardamom, cedar, and mace, this amaro can be enjoyed neat or on ice.

NEW VINTAGE OF BLACK + RED IN HALF BOTTLES

BLACK
Since 2017, we’ve embraced the European summer tradition of hand-picking young, unripe black walnuts to capture their fleeting intensity at the peak of the season.

For this year’s release, we foraged for walnuts in the Hudson Valley during the summer of 2023.

Each batch of BLACK begins with a nine-month maceration in stainless steel tanks. Sweetened with raw cane sugar, the blend then rests in demijohns for another nine months, maturing until it reaches a perfect balance. The demijohns are left in the windows of the distillery where they are matured by the sun.
Only 200 cases produced.

RED
Our bitter citrus aperitivo is now available in half bottles!

Made with infusions of over 13 botanicals, including Seville orange peel, gentian root, rhubarb, and aromatic spices.

Red begins with a carefully sourced organic sugarcane distillate from Brazil, providing a pristine foundation for our infusions and distillations. Using a bain-marie hybrid pot still, we distill select botanicals. The distillation process spans over 12 hours, allowing the flavors and aromas of each botanical to extract slowly. Other botanicals are macerated in steel tanks for several weeks and combined with the distillate.
It is then sweetened with raw, organic cane sugar and colored with hibiscus flowers along with an extract from purple carrots.
It is left to rest in a stainless steel tank, allowing its flavors to mature and harmonize before bottling.

NEW VINTAGE OF BLACK + RED IN HALF BOTTLES

BLACK
Since 2017, we’ve embraced the European summer tradition of hand-picking young, unripe black walnuts to capture their fleeting intensity at the peak of the season.

For this year’s release, we foraged for walnuts in the Hudson Valley during the summer of 2023.

Each batch of BLACK begins with a nine-month maceration in stainless steel tanks. Sweetened with raw cane sugar, the blend then rests in demijohns for another nine months, maturing until it reaches a perfect balance. The demijohns are left in the windows of the distillery where they are matured by the sun.
Only 200 cases produced.

RED
Our bitter citrus aperitivo is now available in half bottles!

Made with infusions of over 13 botanicals, including Seville orange peel, gentian root, rhubarb, and aromatic spices.

Red begins with a carefully sourced organic sugarcane distillate from Brazil, providing a pristine foundation for our infusions and distillations. Using a bain-marie hybrid pot still, we distill select botanicals. The distillation process spans over 12 hours, allowing the flavors and aromas of each botanical to extract slowly. Other botanicals are macerated in steel tanks for several weeks and combined with the distillate.
It is then sweetened with raw, organic cane sugar and colored with hibiscus flowers along with an extract from purple carrots.
It is left to rest in a stainless steel tank, allowing its flavors to mature and harmonize before bottling.

NEW VINTAGE OF BLACK + RED IN HALF BOTTLES

BLACK
Since 2017, we’ve embraced the European summer tradition of hand-picking young, unripe black walnuts to capture their fleeting intensity at the peak of the season.

For this year’s release, we foraged for walnuts in the Hudson Valley during the summer of 2023.

Each batch of BLACK begins with a nine-month maceration in stainless steel tanks. Sweetened with raw cane sugar, the blend then rests in demijohns for another nine months, maturing until it reaches a perfect balance. The demijohns are left in the windows of the distillery where they are matured by the sun.
Only 200 cases produced.

RED
Our bitter citrus aperitivo is now available in half bottles!

Made with infusions of over 13 botanicals, including Seville orange peel, gentian root, rhubarb, and aromatic spices.

Red begins with a carefully sourced organic sugarcane distillate from Brazil, providing a pristine foundation for our infusions and distillations. Using a bain-marie hybrid pot still, we distill select botanicals. The distillation process spans over 12 hours, allowing the flavors and aromas of each botanical to extract slowly. Other botanicals are macerated in steel tanks for several weeks and combined with the distillate.
It is then sweetened with raw, organic cane sugar and colored with hibiscus flowers along with an extract from purple carrots.
It is left to rest in a stainless steel tank, allowing its flavors to mature and harmonize before bottling.

NEW VINTAGE OF BLACK + RED IN HALF BOTTLES

BLACK
Since 2017, we’ve embraced the European summer tradition of hand-picking young, unripe black walnuts to capture their fleeting intensity at the peak of the season.

For this year’s release, we foraged for walnuts in the Hudson Valley during the summer of 2023.

Each batch of BLACK begins with a nine-month maceration in stainless steel tanks. Sweetened with raw cane sugar, the blend then rests in demijohns for another nine months, maturing until it reaches a perfect balance. The demijohns are left in the windows of the distillery where they are matured by the sun.
Only 200 cases produced.

RED
Our bitter citrus aperitivo is now available in half bottles!

Made with infusions of over 13 botanicals, including Seville orange peel, gentian root, rhubarb, and aromatic spices.

Red begins with a carefully sourced organic sugarcane distillate from Brazil, providing a pristine foundation for our infusions and distillations. Using a bain-marie hybrid pot still, we distill select botanicals. The distillation process spans over 12 hours, allowing the flavors and aromas of each botanical to extract slowly. Other botanicals are macerated in steel tanks for several weeks and combined with the distillate.
It is then sweetened with raw, organic cane sugar and colored with hibiscus flowers along with an extract from purple carrots.
It is left to rest in a stainless steel tank, allowing its flavors to mature and harmonize before bottling.

NEW VINTAGE OF BLACK + RED IN HALF BOTTLES

BLACK
Since 2017, we’ve embraced the European summer tradition of hand-picking young, unripe black walnuts to capture their fleeting intensity at the peak of the season.

For this year’s release, we foraged for walnuts in the Hudson Valley during the summer of 2023.

Each batch of BLACK begins with a nine-month maceration in stainless steel tanks. Sweetened with raw cane sugar, the blend then rests in demijohns for another nine months, maturing until it reaches a perfect balance. The demijohns are left in the windows of the distillery where they are matured by the sun.
Only 200 cases produced.

RED
Our bitter citrus aperitivo is now available in half bottles!

Made with infusions of over 13 botanicals, including Seville orange peel, gentian root, rhubarb, and aromatic spices.

Red begins with a carefully sourced organic sugarcane distillate from Brazil, providing a pristine foundation for our infusions and distillations. Using a bain-marie hybrid pot still, we distill select botanicals. The distillation process spans over 12 hours, allowing the flavors and aromas of each botanical to extract slowly. Other botanicals are macerated in steel tanks for several weeks and combined with the distillate.
It is then sweetened with raw, organic cane sugar and colored with hibiscus flowers along with an extract from purple carrots.
It is left to rest in a stainless steel tank, allowing its flavors to mature and harmonize before bottling.

NEW VINTAGE OF BLACK + RED IN HALF BOTTLES

BLACK
Since 2017, we’ve embraced the European summer tradition of hand-picking young, unripe black walnuts to capture their fleeting intensity at the peak of the season.

For this year’s release, we foraged for walnuts in the Hudson Valley during the summer of 2023.

Each batch of BLACK begins with a nine-month maceration in stainless steel tanks. Sweetened with raw cane sugar, the blend then rests in demijohns for another nine months, maturing until it reaches a perfect balance. The demijohns are left in the windows of the distillery where they are matured by the sun.
Only 200 cases produced.

RED
Our bitter citrus aperitivo is now available in half bottles!

Made with infusions of over 13 botanicals, including Seville orange peel, gentian root, rhubarb, and aromatic spices.

Red begins with a carefully sourced organic sugarcane distillate from Brazil, providing a pristine foundation for our infusions and distillations. Using a bain-marie hybrid pot still, we distill select botanicals. The distillation process spans over 12 hours, allowing the flavors and aromas of each botanical to extract slowly. Other botanicals are macerated in steel tanks for several weeks and combined with the distillate.
It is then sweetened with raw, organic cane sugar and colored with hibiscus flowers along with an extract from purple carrots.
It is left to rest in a stainless steel tank, allowing its flavors to mature and harmonize before bottling.

NEW VINTAGE OF BLACK + RED IN HALF BOTTLES

BLACK
Since 2017, we’ve embraced the European summer tradition of hand-picking young, unripe black walnuts to capture their fleeting intensity at the peak of the season.

For this year’s release, we foraged for walnuts in the Hudson Valley during the summer of 2023.

Each batch of BLACK begins with a nine-month maceration in stainless steel tanks. Sweetened with raw cane sugar, the blend then rests in demijohns for another nine months, maturing until it reaches a perfect balance. The demijohns are left in the windows of the distillery where they are matured by the sun.
Only 200 cases produced.

RED
Our bitter citrus aperitivo is now available in half bottles!

Made with infusions of over 13 botanicals, including Seville orange peel, gentian root, rhubarb, and aromatic spices.

Red begins with a carefully sourced organic sugarcane distillate from Brazil, providing a pristine foundation for our infusions and distillations. Using a bain-marie hybrid pot still, we distill select botanicals. The distillation process spans over 12 hours, allowing the flavors and aromas of each botanical to extract slowly. Other botanicals are macerated in steel tanks for several weeks and combined with the distillate.
It is then sweetened with raw, organic cane sugar and colored with hibiscus flowers along with an extract from purple carrots.
It is left to rest in a stainless steel tank, allowing its flavors to mature and harmonize before bottling.

NEW VINTAGE OF BLACK + RED IN HALF BOTTLES

BLACK
Since 2017, we’ve embraced the European summer tradition of hand-picking young, unripe black walnuts to capture their fleeting intensity at the peak of the season.

For this year’s release, we foraged for walnuts in the Hudson Valley during the summer of 2023.

Each batch of BLACK begins with a nine-month maceration in stainless steel tanks. Sweetened with raw cane sugar, the blend then rests in demijohns for another nine months, maturing until it reaches a perfect balance. The demijohns are left in the windows of the distillery where they are matured by the sun.
Only 200 cases produced.

RED
Our bitter citrus aperitivo is now available in half bottles!

Made with infusions of over 13 botanicals, including Seville orange peel, gentian root, rhubarb, and aromatic spices.

Red begins with a carefully sourced organic sugarcane distillate from Brazil, providing a pristine foundation for our infusions and distillations. Using a bain-marie hybrid pot still, we distill select botanicals. The distillation process spans over 12 hours, allowing the flavors and aromas of each botanical to extract slowly. Other botanicals are macerated in steel tanks for several weeks and combined with the distillate.
It is then sweetened with raw, organic cane sugar and colored with hibiscus flowers along with an extract from purple carrots.
It is left to rest in a stainless steel tank, allowing its flavors to mature and harmonize before bottling.