Spirits

Dry Fly Distilling’s ethos is inspired by that of fly fishing – patience, persistence, and precision. Based out of Spokane, Washington, Dry Fly Distilling is a true grain-to-glass distillery making spirits from grains like Washington White Wheat and triticale. From the beginning, Dry Fly has sourced grains from local farmers, distilled everything on-premise in their Christian Carl still, and aged all the whiskies in 53G barrels.

Faccia Brutto is a line of Italian-inspired liqueurs made by Patrick Miller, a former chef who worked in restaurants for fourteen years before turning his attention to creating spirits that pay homage to traditional Italian recipes.

The cultivation of sugar cane on Madeira goes back colonization. In addition to the climate, sun exposure, and water sources that make the island ideal for the cultivation and irrigation of sugar cane, the forests of the island provide raw material for the construction of sugar mills and firewood for furnaces. At one point, almost all available agricultural space on the island was dedicated to sugarcane plantations. Although most of these plantations were replaced by vineyards when sugar production migrated to the Caribbean Islands, there still remains a number of cane fields on the island.

“Mezcal brings people together, stories make us friends.” Cuentacuentos tells the story of mezcal as it once was: truly small batch and made in traditional, family-owned palenques. For over 400 years, families throughout Mexico have distilled mezcales for their own use, for their friends and for others in their village. It is served at every major rite of passage in a Mexican life from cradle to grave; the batches needed for a given occasion seldom exceeded a couple hundred liters. Each is a unique, personal expression.

Domaine Eyguebelle traces its roots back to 1137 in the Cistercian monastery of Aiguebelle. In 1996 the monastery became a secular business and was renamed Eyguebelle, but it continued to operate inside the Abbey, preserving its legacy and partnerships with local fruit and herb farmers. In 2006 Domaine Eyguebelle relocated to a new site at Valaurie in the Drôme Provençale, in the south of the Rhône and just north of Provence.

Gelston’s Old Irish whiskey was founded in 1830 by Samuel Gelston, a successful wine and whiskey merchant from Belfast. In 1869, upon Samuel’s death, the business was bought by Harry J Neill. Harry, himself passionate about whiskey, had left Belfast a few years earlier to make his fortune in the Australian Gold rush of 1851 and went on to expand the business significantly. Five generations on, it still remains with HJ Neill Limited, founded by Johnny Neill – a direct descendant of Harry Neill.

Established in 1938, Duncan Taylor is an independent bottler with one of the largest privately-held collections of aged single malt and single grain Scotch whisky casks. Today, the company releases these prized spirits via an impressive range of award winning product brands, all bottled at its headquarters in Huntly, Scotland where the company’s own cooperage is also based.

Deep in the mountains of Oaxaca, a six hour drive from the city, the Krassel family has been making agricole-style rums for the last three generations.

Ansley Coale of Craft Distillers and Crispin and Devin Cain of Tamar distillery talked, thought, experimented, and tasted on how they could improve gin. One of the things they wanted to do was figure out how to distill a real-fruit gin, one that would include genuine flavors, instead of having them added, so that we could make gin with real ingredients rather than added flavoring.

Maison Surrenne is sourced in the deep and wonderful cellars of Tiffon S.A, the largest remaining family- owned cognac house (now also known as Cognac Braastad). The firm owns four distilleries and eight aging cellars, centered on the home distillery (the Madame), a marvelous stone building on the banks of the Charente river in Jarnac, upstream from Cognac.