Brooklyn Gin is made with 100% fresh citrus peels and hand-cracked juniper. By hand-cutting the citrus fruit, and releasing the essential oils in the juniper berries, a more vibrant gin is made than the distillers who use frozen or dried citrus peels.
Unlike mass-produced factory gins, Brooklyn Gin is made by hand. It takes more time and effort, but our friends at Brooklyn Gin believe you can taste it in your very first sip. They use one Christian Carl copper pot still. Each batch yields 300 bottles of gin and our process takes three days. They distill Brooklyn Gin using locally purchased fruit and a base spirit made from 100% American corn that is sourced from small farms.
Xicura Silver reflects Fernando Santibañez’s desire to share a mezcal that is approachable and distinct. Using his grandmother’s recipe, he showcases the Agave espadin from which it is made. The pure appearance and substantial body result from traditional methods used in the production process. The finished aroma is natural and robust; a combination of agave, mesquite and ocote. The unique alcohol content of 40.5% is not dominant and allows the agave flavors to thrive. Earthy characteristics on the front palate give way to citrus and rich vegetal agave notes that finish distinctively clean. A tinge of smoke complements these qualities without overwhelming the delicate balance found
Delirio: This premium Joven Mezcal offers a robust profile with aroma of agave, soft fruit notes and semi-smoked character. Presents a soft profile with aroma of agave and discreet smoke notes. 100% Agave and Certified by the Mexican Government The heart of this reposado is produced at a traditional palenque in Miahuatlan, Oaxaca, by Ricardo Gonzalez, a fourth generation grower and distiller. Delirio de Oaxaca Reposado is made with 1005 naturally grown agave espadin culvated using ancient processes. The agave is harvested by hand and cooked in an underground stone oven heated with mesquite and copal. The cooked agave is then mashed by the tahona method and naturally fermented in open pine vats. Following fermentation, the must is double-distilled in copper alembics, aged for two to four months in lightly toasted American oak casks, filtered and precisely blended to 80 Proof. The final product has a soft profile with aroma of agave and discreet smoke notes.