Limited stock. Light gold in colour with a lovely fresh, expressive nose, with perfumes of white flowers, almond blossom & a touch of citrus. On the palate it has great balance between rounded, ripe fruit & a fresh, clean acidity. It is long & fragrant, with the characteristic almond pastry notes on the finish. 85% Garganega. 15% Trebbiano di Soave. ...

85% Garganega. 15% Trebbiano di Soave. Light gold in colour with a lovely fresh, expressive nose, with perfumes of white flowers, almond blossom & a touch of citrus. On the palate it has great balance between rounded, ripe fruit & a fresh, clean acidity. It is long & fragrant, with the characteristic almond pastry notes on the finish. ...

This is a fresh & expressive Soave, with classic aromas of white flowers, almond blossoms, marzipan & a touch of citrus. Rounded, ripe fruit is perfectly balanced by fresh, clean acidity. Long & fragrant, it has a note of fine, almond pastry on the finish. ...

Harvest takes place in early June harvest & only the most aromatic varieties of Freestone & Clingstone Georgia Peaches are destoned, juiced & blended in preparation for this refined American Whiskey. It is the hint of sweetness at the forefront, originating from real Georgia peaches, not artificial flavours or colours, which one notices first as they savour this unique spirit. Like any true American whiskey, however, the subtlety is in the finish. Since the whiskey is blended with real Georgia Peaches & then is gently aged in used bourbon barrels, the rounded finish of this whiskey contains notes of oak, vanilla, & raisin. This same oakiness is also echoed throughout the aroma & body of this classic spirit. The result of this painstakingly slow process yields just under 20 cases of a smooth whiskey with the intense flavours & aroma of some of the best peaches the world has to offer. Each batch is numbered by h&, reinforcing the uniqueness of this handcrafted spirit. ...

Hand crafted, hand bottled, hand labelled, & hand numbered, this small batch gin is truly unique. Master distiller Todd Leopold handicrafts every batch in a small 40-gallon copper still, blending uniquely American botanicals like h&-zested Florida Oranges & California Pummelos. These components lend citrus notes to the gin, & help distinguish American gins from their English counterparts. All botanicals are distilled in fractions, meaning that each component of gin is distilled separately & then blended together to create the finished spirit. Unlike mass-produced gins where the flavours can appear to be muddled together, & stronger spices such as juniper can overpower the balance of the gin, distilling in fractions allows each individual note to be highlighted. The result is a softer, more refined, & more approachable spirit. The gin is also crafted in small batches, rather than in a continuous still. Thus while there is marked consistency from batch to batch, each has its own unique signature
- much like fine wine. Each hand crafted batch is unique, yielding only fifty cases of an exceptionally complex yet subtle spirit which both those new to American Gin & the connoisseur will appreciate.
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They use two different varieties of cranberries grown primarily in famous cranberry bogs when making the award-winning Leopold Bros New England Cranberry Liqueur. They juice the cranberries & blend them with eaux-de-vie. A small amount of sugar cane is added to balance out the tartness of the real cranberry flavour. To preserve the integrity of flavour & vibrant red colour, the cranberry liqueur is bottles by h&. Best In Show, San Francisco World Spirits Competition. The first non-French fruit liqueur to receive the award. ...

New York City may be known as the Big Apple, but a few hundred miles upstate you will find some of the finest apples that America has to offer. For the preparation of New York Apple Whiskey, the Leopold Brothers use a wide range of these apples, from the common Golden Delicious, to the rare Macoun apple, searching for the perfect blend of flavours & aromas. When the selection of apples are nearly overripe, they are juiced & gently blended with the whiskey. The distinctive flavours of several varieties of New York State's finest apples will provide the backdrop to the subtle whiskey finale. After blending, the Apple Whiskey is racked into used bourbon barrels for additional ageing. The barrels add the oak, raisin, & vanilla finish in this handcrafted American Whiskey. The mix of the sweet & tart apples balance perfectly with the charred oak finish, making the New York Apple Whiskey the ultimate small batch after dinner drink, much like a fine cordial or dessert wine. It is also delicious served on the rocks, or as a refined twist to a more traditional Manhattan. ...

This new make whiskey is a mash of corn, malted barley & malted wheat. Using a blend of blackberries harvested throughout the Rocky Mountains, the berries are crushed using a bladder press & the juice is collected. The juice is retained & macerated. The juice is then strained (NOT filtered!). The whiskey is then blended with the blackberry juice, & then stored in used bourbon barrels for Approx. 8 months. This is done for several reasons. First, ageing adds barrel flavours to the complexity of our whiskey. Second, the char in the barrel reduces the young flavours of the new make whiskey. Third, the wood of the barrels 'breathe' & allow oxygen in & this oxidises the fruit juice, which in turn make more complex flavour compounds. Once the whiskey has aged, it is hand bottled & labelled. Each numbered batch represents a single barrel. (If this was Scotch it would be called 'single-single', which means that it was bottled from a single barrel from a single distillery. Since each barrel will produce a slightly different flavour, each barrel is unique. Thus, the blackberry whiskey is perfect for those whiskey-lovers who are yearning to try something new & for those on the look-out for something different. ...

Blending & Ageing. Lepanto OV spends its first 10 years ageing in oak casks previously used for Tio Pepe, & a further 5 years in casks previously used for ageing sweet Olorosos. Amber in colour with dark coppery shades. It offers clean aromas of hazelnuts, spices & oak. Intense & complex on the palate. ...

Blending & Ageing. Lepanto PX spends its first 10 years ageing in oak casks previously used for Tio Pepe, & a further 5 years in casks previously used for ageing Pedro Ximenez. Dark amber in colour with mahogany reflections. It has beautiful rich aromas of raisins, figs & oak. Soft & elegant on the palate. ...