A complex and well balanced combination of over 30 various peels, herbs, roots, barks and flowers from the Peruvian forest including Quina and Sarrapia leaves, macerated then rested for six months in oak Barrels, then bottled to allow you to enhance the flavor of all your cocktails. Ingredients: Rectified Alcohol, Treated Water, Mashed Herbs, Natural Aromatic Bitter Bark and Flowers

Bitter chocolate, cinnamon, and other spices associated with Mexican mole are exhibited in this bitter. It is an obvious bitter to play with Tequila, but don't forget about aged rums and rye!

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.

Celery seed oil, lemongrass oil, cardamom, bitter orange peel, ginger, angostura bark and allspice are macerated in natural grain spirit for 4 weeks. The product is then strained, diluted, filtered and bottled.

A brighter more citrusy aromatic with elements of clove, raisin, rosemary and the solid bitterness of gentian root. Use in these signature cocktails: Clover Club, Rob Roy, Martini, Singapore Sling.

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.

Bright and acidic, with grapefruit and hibiscus overtones and underlying spice notes of allspice, ginger and vanilla. “J2” are the perfect complement to tiki cocktails and brighten up any cocktail.

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.

Woodsy and aromatic, these rustic bitters have a pleasant aroma of cocoa and bitter almonds, with flavors of vanilla, fennel and star anise. They enhance any number of cocktails and also are great as a vanilla extract substitute and in seltzer as a dry soda.

Producer notes ~ "With the soul-satisfying comfort of a homemade chocolate-walnut cookie, Joker Judy will add warmth and richness to your libations. Roasty and toasty notes of coffee, vanilla, cacao and a hint of spice make her a cozy companion to your barrel aged spirits. INGREDIENTS: alcohol, cocoa nibs, walnuts, coffee, spices, gentian. 50% alcohol by volume."

New Deal Distillery is honored to partner with Pereday Orchard in the Historic Columbia River Gorge to create an exceptional Oregon pear brandy. Made with 100% estate-grown Hood River Bartlett pears, this alluring and memorable brandy is excellent on its own or when mixed in your favorite brandy cocktails. New Deal Pear Brandy won the Gold Medal in the brandy category in the 2019 Best of the NW spirits competition at Sip Northwest.

FACT: CALVADOS IS NOT MADE WITH APPLES ALONE While many people refer to it as an apple brandy, pears are also allowed in Calvados. The Northern part of Calvados, particularly the appellation Pays d'Auge, has a softer soil more conducive to the shallow roots of apple trees. Nearly all Calvados from the Pays d'Auge is made with apples alone. In contrast, the southern appellation of Calvados, the Domfrontais, has clay and limestone soil much more suited to the strong, deep roots of pear trees.

For over two centuries, nine generations of the Laird family have been intimately entwined with the production of America’s oldest spirit, Applejack. To commemorate the historic event of the tenth generation of continuing the Laird legacy, we proudly introduce Laird’s 10th Generation Apple Brandy. We invite you to celebrate with the Laird family and enjoy a taste of American history in every sip of this artisan, hand crafted brandy.

Laird’s Old Apple Brandy was first introduced by the Laird Family in 1964 to commemorate New Jersey’s 300th anniversary. It is a 100% straight apple brandy aged in charred oak barrels.

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The “Original Applejack”, Laird’s Straight Apple Brandy – Bottled in Bond is made the same today as it was over 200 years ago.

Gin based low-sugar hard seltzer you can drink during the day without ruining your night. based on a Corpse Reviver #2 cocktail.

AMASS Los Angeles Dry Gin is distilled with 29 botanicals that celebrate the abundant natural terroir and diverse cultural landscape that is contemporary Los Angeles. Indigenous botanicals California Bay and Cascara Sagrada provide a distinctive earthy base that grounds bright top notes of citrus from Grapefruit, Orange and Lemon. Reflecting the multicultural fabric of Los Angeles, layers of Hibiscus, Cardamom, Cacao, and Kaffir Lime Leaf make this silky, soft-nose gin complex yet versatile, perfect for creating a variety of cocktails. NOSE: Vibrant and fresh, with a citrus-forward welcome. PALATE: Citrus to the fore, supported by spicy notes of cardamom. California Bay Leaf provides an herbaceous quality on the middle of the palette. Gin opens with less heat on the front palette, but warms up to provide the necessary heat on the mid- and rear palette. FINISH: Mushrooms and Long Pepper settle on the rear palette for a peppery finish with earthy undertones.

From Fred: Production method: Five all natural extractions: Alcoholic distillation, steam distillation, cold maceration of dried herbs, cold maceration of fresh herbs, and hot maceration, all using nearly pure alcohol. INGREDIENTS: 43 botanicals, including juniper, angelica, lemon, orange, mandarin, thyme, lavender, mint, anise, fennel, mountain pine, Melissa, iris, masterwort, savory, clary sage, wormwood, yarrow, licorice, saffron, orange blossom, hyssop, marjoram.

Available only for delivery and pickup within SF From the producer: Handcrafted in small batch copper-pot stills, Empress 1908 Gin is a collaboration between Victoria Distillers and the legendary Fairmont Empress Hotel in Victoria, British Columbia. On top of traditional botanicals, we add a signature blend of black tea served at the Empress Hotel and butterfly pea blossom, an exotic herb that balances the traditional citrus notes of gin with a warm herbal earthiness, and gives the gin its natural indigo colour. Empress 1908’s combination of exquisite taste, delicate aroma, soft texture, and remarkable presentation provide the perfect base for a new aesthetic of cocktail creation and enjoyment.

A clean, zesty, juniper-forward gin which balances softness with bright citrus. Launched in 2010, this is a modern London Dry gin, with a nod to Scotland in its recipe including native plants and botanicals.