SC - Spirits Portfolio

LEOPOLD BROS. DENVER, COLORADO Home to eight stills in five different styles, made by some of the finest craftsmen in the world. They are the first distillery in the world in over fifty years to run distillations of a Three Chamber Still, a truly rare and unique piece of engineering and art. Leopold Bros. “Fernet Leopold” Highland Amaro 396193 / 750ML / $30.00 The Leopold brothers are at it again—this time with a fantastic new Fernet Amaro. This thing is loaded with spearmint and packs a lovely bitter finish. The nose is complex, with layers of mint, cocoa nib, lavender, vanilla, and a hint of smoke. A palate of ginger, hops, bergamot, rose, smoke, and mint make this cult Amaro worth diving into. 80PF Gold Medal 2013 San Francisco World Spirits Competition The brothers went back to the drawing board to created an all-natural version of the bitter aperitivo that uses real cochineal for color and brings a bolder, bitter flavor. Sweet and bitter, with a citrus overlay, more earthy and floral than other aperitivos. It mixes like a DREAM! 48PF Gold Medal 2013 San Francisco World Spirits Competition NARDINI VENETO, ITALY Spicy harmonies. Enjoying a moment in company, for an aperitif or after a meal; a truly pleasurable addition to the evening. Aperitifs and bitters made from naturally blended spices, herbs and citrus fruits to amaze you with their bold, harmoniously balanced flavor. Nardini Amaro 725225 / 1.0L / $30.67 An infusion of alcohol, bitter orange, peppermint and the roots of the alpine yellow gentian. Amaro Nardini is a smooth digestive liqueur with a distinct licorice aftertaste. It has a well-balanced, herbal and fruity taste, with an intense chocolate brown color. Amaro can be served straight up, chilled or on the rocks. 62PF 92pts 2016 Wine Enthusiast Leopold Bros. Aperitivo 323455 / 750ML / $30.00

ROYAL VALLET MEXICO, MEXICO CITY Henri Vallet crafted these classic bitters in the 1860s, when he emigrated to Mexico from France during colonization. He remained in his adopted homeland and by the 1880s had established local prominence as a skilled distiller. Vallet Amargo Angostura Vallet 30201859 / 750ML / $24.44 A bitter liqueur made from Angostura bark and a maceration of cherry fruits, cloves and other roots and spices. Herbal notes of bittersweet dark chocolate and citrus rind balance an earthly richness to create this delightful elixir. 90PF Vallet Fernet Vallet 30201875 / 750ML / $22.90 Made from a maceration of aromatic plants, roots and spices including cinnamon, clove, quassia wood, gentian root and cardamom. An intensely herbal, woodsy digestif. 70PF Vallet Granada Vallet Bitter Liqueur 663160 / 750ML / $26.23 Pomegranate tartness with hints of cinnamon and fennel is balanced by woody gentian root, wormwood and cinchona bark, with citrus notes of orange and kaffir lime. Oaxacan cochineal delivers its beautiful color. 64PF ST. GEORGE SPIRITS CALIFORNIA America’s original craft distillery. Proudly independent. Passionate about innovation. Committed to craft. Over nearly four decades at the vanguard of the American craft spirits revolution, they have been distilling exceptional artisanal spirits with integrity. St. George “Bruto Americano” Aperitivo Bitter Liqueur 414842/ 750ml / $23.99 Ready for a bigger, better, bitterer bar? Say hello to Bruto Americano! With a bracing dose of bitterness, a bright pop of citrus, and intriguing sylvan notes, Bruto is a bitter aperitivo liqueur that makes us as proud as it does thirsty. Bruto comes from a variety of herbs, roots, and other botanicals and includes gentian root; California-grown Seville orange; balsam fir and Cascara sagrada from the California buckthorn. Bright, citrusy, bitter hints of fruit and light sweetness. St. George produces a particularly amazing interpretation of this style. For back bars and cocktail programs—the world is wide here. “Your Negronis and Spritzes just got more interesting” – Drink Me; Featured in Tales of the Cocktail. 48PF America’s answer to Campari. – Spirit Journal “2016 Year’s Best” –Wine & Spirits Magazine

BITTERS Dating back to the ancient Egyptians who are believed to have infused medicinal herbs in jars of wine, modern-day bitters—broadly split into two categories—are produced by infusing a neutral spirit with a wide variety of aromatic and healthful herbs, fruits, roots, bark and spices.

COCKTAIL BITTERS are usually quite astringent, so small drops and dashes are added sparingly to flavor mixed drinks like the Negroni, Sazerac and Old Fashioned.

DIGESTIVE BITTERS, on the other hand, have a far milder flavor profile and are usually consumed neat or on the rocks at the end of a meal to help with digestion and combat nausea or heartburn.

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