Our resident beverage nerds, Beau du Bois and Derek Cram, worked with rum legend Ed Hamilton to create this exquisite blend of Trinidad, Jamaican, and Guyanese rums for the sole purpose of making mojitos. Though it’s also quite delicious in daiquiri or just about any other rum cocktail….
Master Distiller Gilles Merlet approaches the distillation of Leblon’s ubiquitous flagship cachaça as if it were a fine French wine. Freshly-cut sugarcane is gently pressed, then the juice is fermented for 20-24 hours and distilled in alembic copper pot stills. The cachaça rests for up to six months in XO cognac casks from France….
A tribute to the character created by Charles Dickens in the Pickwick Papers, Reverend Stiggins, whose favorite drink was pineapple rum. The barks of Victoria pineapples are infused in Plantation 3 Stars rum, which is then further distilled. Separately, the pineapple fruit is infused in Plantation Original Dark rum. Both distillate and fruit infusion are…
Fidencio Pechuga is made with undiluted Fidencio Clásico, which is put back in the still for a third distillation and bottled, undiluted at 45%. Along with the Mezcal, the mezcalero adds a traditional mixture of fruit: apples, bananas, pineapple and guava. A whole chicken breast is skinned and washed to remove all fat, and it…
Hand-crafted in the village of Santa Catarina Minas from a palenque with a long view of the flat, open, tree lined valley. Agave: Espadín. Naturally fermented and distilled three times in ancestral clay stills with bamboo tubing. A celebratory mezcal in which wild mountain apples, plums, red plantains, pineapples, almonds and a chicken breast are…