Producer notes ~ "Westland's signature American Single Malt Whiskey is a culmination of over 10 years pioneering a new category of whiskey that has put America on the global single malt map. This latest expression represents the possibilities to be explored in single malt and captures the essence of our house style in one flagship bottle. To produce our single malts, we adopt the same basic raw materials and processes used for generations in the old world, but we don’t simply seek to replicate the results. With each expression we endeavor to create something that both honors the traditions of distilling that we admire and adds something worthwhile at the same time. Something new and distinctly American. For centuries, single malt whiskey has been considered solely the domain of Scotland. Now, Westland is leading the emergence of an entirely new category of single malt whiskey.

Pfroducer notes ~ "It began as an obsession to create the world’s best vodka from the ground up – or in this case, just below it. Each surprisingly complex sip of our premium potato vodka was born of locally harvested Rio Grande potatoes, mashed fresh and distilled only once to bring you a rare vodka with a character all its own. Cranberry juice is entirely optional.

Wright & Brown Distilling Company, Oakland’s first distillery since Prohibition, was launched in 2015 by two long time friends, a moonshining tugboat captain and and a home brewer, after an extensive custom buildout of their craft distillery. They source a lot of grain from local farmers, including small family farms in Humboldt County, where Dan (co-founder) and Earl grew up, and from family owned farms in the Sacramento area. The rum is made with 100% Grade-A Georgian Blackstrap Molasses then distilled in a 250 gal Vendome Copper Pot Still (which is the same still they use to make whisky), this aged rum is a truly unique blend of traditional and new techniques.

Mash Bill: 65% Corn, 23% Rye, 12% Malted Barley. Producer notes ~ "We are not your average bourbon.  We are not your middle of the road, MGP sourced, cloylingly sweet, maple-flavored whiskey that you find on most retail shelves. Our straight bourbon is rich, grassy, herbaceous and spicy. It is the kind of bourbon that sophisticated palates are looking for as a departure from the boring status quo. What makes us so special? The secret lies in our inclusion of California grains, high rye mash bill and our 250 gal Vendome copper pot still.

Producer notes ~ "At Yuu Baal, mezcal production is an artisan process, comprised of producers in San Juan del Rio, San Luis del Rio, Tiacolula, and Miahuatlan, Oaxaca. The complete cycle of production from planting, cutting and distillation, are done manually, all with absolute respect for our environment. This is a very well balanced mezcal. The aroma showcases lemongrass, and aromatic herbs, with wild flowers, smoked wood, stone, vanilla, clove, jasmine, peach and apples.

Vecchio Amaro del Capo should always be served chilled. At a temperature of -20 ° C, the mint, aniseed and licorice emerge in all their strength, while the herbs create a fresh and seductive sensory carpet. Amaro del Capo contains a mix of twenty-nine herbs, flowers, fruits and roots from Calabria’s beautiful land, blended to provide an intense experience of pleasure: the bittersweet taste of oranges, the delicacy of orange blossom and chamomile, the intensity of licorice, peppermint and aniseed. All combined in a single, unique and secret recipe.

The Home Base Bitter, Winter Batch 1 liqueur has a Pinot Grigio brandy base and is infused with winter-harvested citrus, fruits and botanicals. It is sweetened in part with oleo saccharum and gentian root is the main bittering agent.

This vino amaro aperitif drinks like a combination of amaro and an oloroso sherry. Cardamaro is a base Moscato wine with an infusion of herbs, mainly of cardoon and Roman thistle. Flavors of ginger, artichoke, and a touch of sweetness on the palate make this a fine way to start your evening.

Cointreau is an orange-flavoured triple sec liqueur produced in Saint-Barthélemy-d'Anjou, France. It is consumed as an apéritif and digestif, and is a component of several well-known cocktails. It was originally called Curaçao Blanco Triple Sec. Despite the orange bottle, Cointreau is colourless.

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Since 1865, this spicy, earthy aperitif has been known as “ouvre l’appétit” - the key to the appetite. Serious in its role as an aperitif, and then popular with sportsmen, Bonal became an early sponsor of the Tour de France.

Amaro Nonino Quintessentia is produced in the Friuli region of northeastern Italy. This grappa-based amaro is infused with an array of roots and spices, including licorice, rhubarb, and tamarind, then aged for five years in oak barrels. At 35% ABV, Amaro Nonino is a bit less sweet, yet just as easy-drinking, as other amari.

Infusion of selected botanicals ennobled with ÙE Monovitigno Fragolino from the Nonino Vineyard in Buttrio. Taste: Citrous freshness with floral, fruity and balsamic notes. Slightly bitter. Fresh and lively aperitif. Ideal in purity on the rocks, with ice and a twist of lime, or as a light drink, with 4 cl. of L’Aperitivo Nonino, 4 cl. of sparkling wine, ice and lemon peel. Excellent also as a cocktail ingredient.

Producer notes ~ Our Absinthe Verte is produced following the traditions of 19th Century European master distillers. That means we start with a grape distillate base (in our case, this means imported Chilean Pisco) and add the required ingredients to constitute absinthe: anise seed, fennel, and grande wormwood.

Angostura Aromatic Bitters is a true classic and an integral part of every cocktail cabinet. The bitters are used in countless cocktail recipes to balance out acidity and take the edge off spirits while adding complexity and intensifying flavor. No mai tai, old fashioned, pink gin, or Manhattan can be without it. "A cocktail cabinet without Angostura is like a kitchen without salt and pepper." The bitterness comes from gentian, along with a combination of other spices. Its palate-cleansing and digestive properties are an added bonus.

Scrappy's answer to the classic and indispensable aromatic bitters, but made with none of the artificial dyes, gums, glycerins that are found in many bitters. For a touch of bitterness, aromatics, and just a hint of herbal spice, try in a Manhattan, Old Fashioned.

Dashfire's mission is to create hand-crafted blends that can be used by everyone who appreciates a quality cocktail, from professional bartenders to amateurs who enjoy experimenting at home with friends and family.  We create unique products that will immediately enhance your favorite cocktail, with our inspiration drawn from the classic cocktails of days gone by.

Peychaud's Bitters is a bitters distributed by the American Sazerac Company. It was originally created around 1830 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue (now Haiti) who settled in New Orleans, Louisiana in 1795.