CA - Spirits Portfolio

PARANUBES MEXICO, OAXACA In the highlands of northern Oaxaca, conditions are perfect for growing coffee, tropical fruits, and sugarcane. Paranubes Rum is produced by 4th generation aguardiente distiller Jose Luis Carrera. A true terroir driven spirit which speaks of the soil, climate, and hand of the maker. Paranubes Rum Oaxaca 108PF / 1.0L Fermented and distilled from four varieties of organically grown sugarcane, fermented naturally outdoors in open vats, and distilled in small copper pot stills. This savory rum has a fruity, grassy character and a vibrant sugarcane aroma that bursts out of the bottle. Incredibly versatile. Paranubes Rum Oaxaca Añejo 106PF / 750ML Classic Paranubes flavor with an added layer of complexity that really broadens the sipping experience. The nose is buttery and quite vegetal with beets and stewed tomatoes. On the palate, agave and cane flavors become a little more identifiable with a rich wave of black peppercorn and clove underneath. The finish starts with dried berry on vegetal notes and caramel before giving way to long-lasting peppercorn and clove. Paranubes Oaxacan Rum de Cana Criolla 109.2PF / 750ML Introducing Paranubes Rum Criolla Oaxaca Aguardiente de Caa Rum, an artisanal gem that pays homage to the rich cultural heritage of Oaxaca, Mexico. Crafted with traditional methods and a deep respect for the land, this exceptional aguardiente de caa rum showcases the true spirit of Mexico’s sugarcane fields. Distilled in the heart of Oaxaca, Paranubes Rum Criolla embodies the essence of “criollo” - a term used to describe native and traditional varieties. Made from 100% fresh pressed sugarcane juice, this rum captures the purest expression of the cane, reflecting the terroir and craftsmanship that make it truly unique.

PAPALIN JAMAICA , HAITI What is the Papalin project? The idea is based on our desire to go back in the history of rum to the late 1800s, when Jamaican traders began to make blends, i.e., mixtures of rums from different distilleries. The basic idea is to blend rums made in a single island and entirely produced and aged at the respective distilleries. Our first release focuses on Jamaica and is called Papalin Jamaica. In the old days - that is, the days of Myers’s and John Wray Nephew - labels did not specify the distilleries of origin, in fact the composition of the blends was kept completely secret. Papalin High Ester Rum 114PF / 750ML Crafted entirely from 100% pot still distillates, Papalin High Ester is a pure celebration of Jamaica’s funky, aromatic style. The nose bursts with overripe tropical fruit, fermented pineapple, and bright estery intensity, wrapped in hints of spice and molasses. On the palate, it’s unapologetically bold yet balanced—layered with notes of candied banana, guava, citrus peel, and warm baking spices, finishing long with that signature Jamaican “funk.” Bottled at a robust natural strength, this release captures the island’s rum-making soul without compromise. Perfect for sipping neat, enjoyed with a splash of water to open up its complex aromas, or as a showstopping base in classic tiki and spirit-forward cocktails. PROBITAS RUM BARBADOS A style of rum that would have made your daiquiri in the 1930s… Light white rums contributed to the explosion of popularity of cocktails like the Daiquiri in the post prohibition era. Unlike the white rums of today, which are often made from neutral or near neutral spirit, the white rums of the past had appreciable flavor. For the first time in history, coming from two of the most iconic distilleries in two of the most respected islands in the Caribbean for Rum making – Foursquare Rum Distillery in Barbados, and Hampden Estate in Jamaica. Probitas White Blended Rum 94PF / 750ML Probitas is distilled, matured, blended, and bottled in the Caribbean. No sugar, flavor, color, nor neutral/multi column spirit added. Bottled at a higher proof, 47% Alc/Vol, to showcase bold character, especially in cocktail.

¡AY CAÑITA! INGREDIENTS 1.5 oz Paranubes Rum .5 oz Mezcal Don Mateo Cenizo .5 oz Fernet de Vallet

.5 oz simple syrup

1 dash Angostura bitters

DIRECTIONS Combine all ingredients in a shaker tin. Add ice and shake until well chilled. Double strain into a chilled cocktail coupe with one ice cube. — LA LONCHERÍA OSCAR LEÓN BERNAL BROOKLYN, NY

THE MARY PICKFORD INGREDIENTS 2 oz Probitas White Blended Rum 2 oz fresh pineapple juice 2 bar spoon real grenadine 1 bar spoon maraschino liqueur DIRECTIONS

Combine all ingredients in a cocktail shaker and fill it ¾ with ice. Shake until chilled, then strain into a martini or coupe glass. Garnish with a cocktail cherry and pineapple fronds, if desired.

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