Holiday Gift

In 1895, Samuele Sebastiani emigrated to the United States from Tuscany. A stonemason by trade, he quarry-mined the hills of Sonoma, California for the cobblestones used to build the streets of San Francisco. For nearly a decade, he worked long hours, lived frugally and saved carefully, and in 1904, Sebastiani purchased enough land in Sonoma to open the doors to Sebastiani Winery. Sebastianis tireless work ethic quickly made the winery successful, and Sebastiani Winery was the only winery in Sonoma to remain open during Prohibition.Today, August Sebastiani, Samueles great-grandson, is the President of 35 Maple Street Distillery, the makers of Uncle Vals Botanical Gin. The gin is named after Vaerio Cecchetti, Sebastianis favorite uncle and a retired physician near Lucca, Italy. "In addition to being a highly regarded doctor, Uncle Val is a great cook and avid gardener," says Sebastiani. The botanicals used in the gin juniper, lemon, sage, lavender and cucumber "are the same as those Uncle Val likes to use in his cooking and grows in his home garden." Awarded an astounding 96 points by The Tasting Panel, Uncle Vals Botanical Gin has a complex yet subtle flavor profile. Sebastiani uses immersion bags (think big tea bags) in order to infuse the gin with the flavors from the botanicals. The immersion bags are steeped in the gin for several hours, although some remain in the gin longer in order to impart a stronger aroma and flavor.The lemon adds a burst of crispy citrus flavor which is balanced by the calming effect of the sage. While the lavender provides for an elegant, refined aroma, the cucumber adds a cooling, subtle freshness. After the gin is distilled five times over, Sebastianis team filters it using carbon and lava rock (or pumice), which has a porous density thats perfect for filtering gin. After filtration, the gin is brought to proof using naturally sweet spring water from the Cascade Mountains before being bottled and labeled by hand."Gin was invented in the Netherlands by a doctor, Franciscus Sylvius, who was a professor of medicine in Leyden, Holland, back in the 1650s," Sebastiani says. "He was trying to find a cure-all for kidney and stomach disorders, so he infused juniper berries into distilled spirits. The elixir became so popular that distillers began commercial production and by the end of the 1680s, the Dutch were exporting more than 10 million gallons of gin each year. Gin is the only spirit that started out as a medicine, so its fitting that we named ours after Uncle Val."Pick up a bottle of Uncle Vals Botanical Gin today!

Five years after Panama seceded from Colombia, Don Jose Varela a young Spanish entrepreneur opened the first sugar mill in Pes, a small city situated in southern Panama. Thirty years later, Varela began distilling the excess sugar cane that he harvested into rum. While rum has traditionally been associated with the Caribbean islands, the rum matured in Pes is uniquely flavorful due to Panamas climate. The tropical rainfall, humid days and breezy nights produce incredibly ripe sugar cane, and add character and personality to the rum as it matures. Today, Luis J. Varela Don Joses grandson represents the third-generation of master distillers in his family. "Our brand is the expression of our long and passionate quest to produce the finest aged rum in the world,"Varela says.Ron Abuelo Centuria Rum is a limited-edition rum crafted exclusively from sugar cane harvested on the Varela Estate. While many sugarcane farmers burn their fields prior to harvesting their plants (burning enables faster cultivation), Varela refuses to use flame-harvesting due to the detrimental effects it has on the sugars residing in the base of the cane stalk. Rather, when the sugarcane reaches its peak of maturity, expert farmers at the Varela Estate tenderly harvest the crops by hand.Once the cane has been harvested, it is shredded at the distillery before being fermented and distilled. Following distillation, the rum is solera-aged for up to 30 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.Ron Abuelo Centuria Rum was crafted to celebrate the distillerys 100th anniversary. The rum has a dark caramel color, along with an aroma of sweet vanilla, toffee and chocolate. The aroma gives way to notes of crme brle, molasses, coffee and dark tea on the palate, and finishes with a touch of sweetness.The rum was named one of the top 10 rums by Gayot, and was rated one of the Top 50 Spirits by Wine Enthusiast, which gave it a score of 97 points. In addition, it earned a score of 96 points from the Beverage Testing Institute, which said that it was "a fantastically flavorful and balanced sipping rum."Pick up a bottle today!

In 1872, Benjamin and Eduardo Camp emigrated from Spain to Cuba and established the Matusalem Rum Distillery in Santiago de Cuba. The brothers had been distilling spirits in Spain for decades, and brought with them the knowledge and expertise they had earned from distilling, solera-aging and blending Spanish brandy. For nearly a century, the Camp Brothers prospered and their rum became synonymous with the finest spirits produced in the Caribbean. Following the Cuban Revolution in 1959, however, the Matusalem Rum Distillery went into exile. Today, the distillery operates in the Dominican Republic and continues to the use the same recipes, distilling techniques and blending principles that the Camp Brothers established over 140 years ago.Matusalem 15 Year Old Gran Reserva Rum is made from Caribbean molasses, which is harvested and distilled before being solera-aged for an average of 15 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time.Matusalem 15 Year Old Gran Reserva Rum is matured for an average of 15 years through the distillerys solera. As a result, the rum has an aroma of woody tannins, dry citrus and rich caramel. The aroma gives way to notes of oak, tropical fruits (particularly bananas and papaya), dates and raisins on the palate, and finishes with touches of chocolate, caramel and citrus.The rum earned the Double Gold Medal at the San Francisco World Spirits Competition, where it was named the "Best Rum." In addition, it earned a score of 90-95 points from Wine Enthusiast.Pick up a bottle today!

In 1751, Severo Arango Y Ferro journeyed from Spain to the port city of Cartagena, situated in northern Colombia. Ferro had been sent to Columbia by the King, and was asked to establish and oversee commercial trading activities between Spain and its American colonies. Ferro proved himself to be an able and ruthless statesman and under his leadership, the city of Cartagena became a hub of economic activity and the most important port for the Spanish fleet in the Americas. Ferros strength and power also earned him the nickname "Dictador." Dictador was partial to a variety of rums that were being distilled in the Caribbean at the time, many of which passed through Cartagena on their way to Spain. In 1913, over 150 years after Ferro initially arrived in Colombia, one of his descendants established Destileria Columbiana. Today, the distillery honors the legacy of its founding ancestors with Dictador Rum.Dictador XO Perpetual Solera System Rum is crafted from virgin sugar cane juice, which is fermented and then distilled through an antique alembic copper still. Following distillation, the rum is aged solera aged through a series of casks that were previously used to mature bourbon.As a result, Dictador Perpetual has an aroma of butterscotch, toffee, espresso beans and milk chocolate that gives way to notes of tropical fruits and citrus on the palate. The finish is long and complex, with sweet notes of caramel and vanilla mingled against spicy touches of pepper and oak. Dictador Perpetual also earned the Silver Medal at the San Francisco World Spirits Competition in 2012.Pick up a bottle of Dictador today!

According to a 2013 poll by WIN/Gallup International Association, Colombia is the happiest country on earth Parce founders (and brothers) Brian, Jim and Patrick Powers hypothesize that this has something to do with the rum. Upon travelling to Colombia, the three brothers were taken by the countrys beauty, culture, and the warmth and hospitality of its people, and they wanted to share the time-honored Colombian tradition of celebrating quality rum with others.In South America, they would be drinking rum much more as a sipping rum, enjoying the complexity and character Certainly sipping rums have existed here [in the United States], but I dont think theres been much awareness of them, and we thought maybe we could get the sipping rum on the map here, too.The Powers brothers were inspired to go into business together by their father, and they found the perfect partners for their venture in another family business the father-and-son duo of master blenders from Bogota, Colombia, Arthur and Brojen Fenandes Domecq. Together, Arthur and Brojen have over 50 years combined experienced working with rum, and the Domecq family boasts nearly three centuries of history crafting traditional wine, sherry and brandy in the south of Spain (Brojens grandfather, Jose Ignacio Domecq, was known in the industry as "La Nariz" the nose for his expertise in sniffing and blending).Parce 12 Year Old Straight Colombian Rum is crafted from sugar cane carefully selected from both local (San Cristobal) and foreign (Barbados, Trinidad) sources, all of which is harvested manually every season. Under the guidance of master blenders Arthur and Brojen Fenandes Domecq, the sugar cane is processed and then fermented with natural spring water and homegrown yeast for 36 to 48 hours. Once fermented into cane wine, the resulting spirit is distilled through a stainless steel, 4-column still each still produces a slightly different unaged spirit for use in the final aging and blending process. The spirit is then transferred to spent, charred American oak casks where it is aged for 12 years before being bottled in the lush Andean mountains of Quindo, Colombia.Parce 12 Year Old Straight Colombian Rum has an attractive aroma of creme brulee, toffee, dried tropical fruits and baking spices. The palate, which is medium-bodied and semi-sweet, leads to a long, meandering finish complete with notes of mocha, toasted nuts and pipe tobacco.Parce 12 Year Old Straight Colombian Rum earned a score of 92 points from the prestigious Beverage Testing Institute pick up a bottle today!

Born in southern Burgundy, Alexandre Gabriel spent his youth working on his familys farm in central France. After studying at the Macalester College in Minnesota and earning a degree in Lyon, Gabriel began working at Maison Ferrand, one of the oldest cognac houses in France.During his tenure at Maison Ferrand, Gabriel would dispose of used cognac casks by selling them to distilleries in Scotland and the Caribbean. "Our love affair with rum began when we sold the prized casks that once held our Cognac to rum producers, and we fell in love with their product," says Gabriel.The tradition of "pineapple rum" dates back to the 1700s, when Caribbean distillers would soak pineapples in their rum barrels, giving the rum an uncommon richness and sweetness. Although the practice eventually fell out of favor, Gabriel and his partner-in-crime, cocktail writer David Wondrich, decided to revive the tradition after stumbling across several ancient recipes buried in the 1824 English Journal of Patent and Inventions and the 1844 Journal of Agricultural Society.To craft Plantation Stiggins Fancy Pineapple Rum, which is named after Rev. Stiggins, a character in Charles Dickens "Pickwick Papers," Gabriel steeps the flesh of Queen Victoria pineapples in his aged Plantation Original Dark Rum. Then, seeking more aromatics, Gabriel distills the pineapple rind with his Plantation 3 Stars White Rum, blending the two rums together before letting the new spirit spend additional time in oak barrels."Its not too weird... thats the strength of it," says Wondrich. Pick up your bottle today!

Mars Shinshu is Japans highest whisky distillery, at 798 meters -just over 2,600 feet- nestled between Japans Southern and Central Alps. Mars Shinshu is owned by the Hombo family, who have been in the business of distillation for over a century. Whisky became a part of the Mars Shinshu production line up in 1949. In 1984, Shinshu decided to move their southernmost Kyushu distillery to the picturesque alpine Miyada village, where the high altitude and cool climate make for suitable conditions for whisky-making. The whisky is produced from waters that pass through granite rock, this water is high in natural minerals. This whisky is named after Kiichiro Iwai, known as The Silent Pioneer of Japan Whisky, and the former mentor of Masataka Taketsuru, the founder of Nikka and Suntory Whisky. Iwai sent Taketsuru to Scotland to learn the art of whisky-making. Taketsuru returned to Japan, presenting a whisky-making report- the Taketsuru Notes- to Iwai. Taketsuru was the first Japanese to learn the art of whisky-making. Mars Shinshus whiskies continue to be some of the most inexpensive Japanese whiskies on the market, and they are full of high quality character and complex flavor. Iwai Tradition, is a blended whisky, comprised of both single malts, grains, and blended whiskies. The whisky is then aged in a combination of ex-bourbon, ex-sherry, and ex-wine casks, creating a perfect harmony of flavors. Iwai Tradition is a special tribute to Iwai and Japanese Whisky. This is malt driven spirit is truly a reflection of contemporary Japanese whisky. Incredibly balanced, soft and layered. A blending of sherry, bourbon and wine casks with hints delicate hints of peat make for a harmonious whisky that would make Iwai-san proud. Pick a bottle of this Shinshu whisky today!

Kikori was launched in the Fall of 2015 by Ann Soh Woods, an up and comer in the Japanese Whisky scene. Ann, founder and owner of Soh Spirits, is a bold spark of brilliance, with her fresh take on Japanese whisky. Her imaginative 100 percent rice based Japanese whisk(e)y -which she chose to spell with an e, to distinguish Kikori from other Japanese whiskies- won gold at the 2016 San Francisco World Spirits Competition.The Alcohol and Tobacco Tax Bureau didnt know how to classify it at first, but it is a whiskey. It is similar to its cousin Shochu -a Japanese alcohol distilled from rice or sweet potatoes- but is served at a higher 41 percent ABV than shochus 25-35 percent.Woods had a fascination with whiskey, and her frequent trips to Japan, roused intrigue for the rituals and traditions of Japanese alcohols. Rice is a huge part of Japanese culture. By distilling whiskey from this prominent grain, Woods seeks to capture the spirit of Japan. This is how the imaginative whiskey was born. Introducing bold ideas like these into such a male dominated old school market like the whiskey industry had its challenges. It is always assumed that I am a sales representative when I visit accounts, and it is always a pleasant surprise when they find out I am the founder. Said Woods in an interview with Munchies Magazine.Not to mention overcoming language and cultural barriers. Kikori is distilled in Kumamoto on the island of Kyushu, Japan, the birthplace of Kikori. When approached with the unconventional idea for her Japanese whiskey, distillers were skeptical, but the new drink has gained popularity. Woods depended on a master distiller for the formula, and it has become a success.Kikori states that the rice is sourced locally from the Kumamoto rice paddy. Located alongside the Iwase River, Kumamoto has a distinct volcanic rich soil. The signature rice is cooked in giant steel steamers, and distilled using pure mountain water, the rice ""has been cultivated in southern Japan for over 2000 years in the nutrient rich, volcanic soil of Kyushu Island. The rice grows in the rich volcanic loam formed through eons of lava flow and ash deposits. Its distilled with fresh mountainous waters that flow through ancient volcanic rocks that are millions of years old. The rice gives it a unique aromatic profile with a floral and fragrant aroma and a velvety smoothness to the palate. No coloring or sugar is added, and it ages in American, French, and sherry oak anywhere from three to seven years. Pick up a bottle of Kikori today!

Rhum (French for Rum) Barbancourt is both distilled and bottled by Societe du Rhum Barbancourt,in Port Au Prince, on the Isle of Haiti. Founded in 1862, by Dupr Barbancourt, the company has been passed down through generations. The French spelling for for this Caribbean elixir may be off by one letter, However, the differences between Rhum and Rum are much more complex than this small grammatical twist. The rum making traditions of the French West Indies, differ greatly from the rum traditions of the other colonized Caribbean countries. A key difference in Rhum Agricole production is that it is distilled only once, to 70 percent ABV, from sugar cane juice as opposed to fermented molasses. Then it is brought down to bottling proof.Rhum Barbancourt does things even more differently; they distill their rhum twice, to 90 percent ABV, after which it is reduced to about 50 percent, before being aged in a combination of large oak vats and smaller barrels. The Rhum Barbancout Estate Reserve is finally bottled at 43 percent ABV.Initially distilled and reserved only for Barbancourt family and friends, it was eventually released for public sale for the first time ever in the mid 1960s, gaining much noteriety.The flavors of this rum are very similar on the nose as they are in the glass, with butterscotch and toffee flavors accented by sandal wood and French Limousin oak. As a 15-year-old spirit, the more oaky notes that are to be expected in the flavor, are less prominent due to the use of large wooden vats to age a portion of the rhum. These large vats allow less interaction with the oak. Also on the palate are flavors of rich fruit and baking spices. Caramelized brown sugars, and a dash of spices like cloves and cinnamon, with some marmalade and marzipan, and even a light smokiness of dark tobacco are all present.Pick up a bottle of this special rhum today!

STOLEN is proud to introduce the Worlds First Smoked Rum the result of an artisanal approach fueled by the desire to reinvent the rum category. They start with a column-distilled rum from Trinidad, made from locally sourced sugar cane and molasses. The rum is then aged for up to 2 years in used American oak whiskey barrels. Capturing the essence of a fresh brewed cup of joe, they then infuse the rum using re-fractionated Colombian Arabica coffee, wholly distilled from same-day roasted beans. The warm, roasted flavor is complemented by the creamy sweetness and velvety texture of premium Madagascan vanilla beans and Moroccan fenugreek. The rum is rounded off with notes of American hardwood, acquired through a smoking process called pyrolysisthe burning of hardwood in the absence of oxygen. The finished product is a smooth, medium body rum with a generous bouquet. On the palate, the deep profile of coffee, vanilla, warm caramel and dark chocolate mix with lingering notes of charred oak for a long, smooth, smoky finish.Get your bottle of the worlds first smoked rum today!

Flor de Caa is a super premium, 5th generation single family estate rum from Nicaragua. Enriched by an active volcano, naturally aged without sugar, additives or artificial ingredients and distilled with 100 percent renewable energy. It is present in over 40 countries and was named the 2017 Best Rum Producer of the Year by the International Wine and Spirit Competition in London.This 18-year-old brilliant amber, stunning, ultra-premium rum is full-bodied, with a rich complexity of flavors and a smooth finish that lingers on the palate. Almost two decades go into its production, and the tradition and artisanal excellence behind it can be savored in every drop. Voted Among the Finest Products in the World by the San Francisco World Spirits Competition.Pick up your bottle today!

Don Papa Rum was founded in 2011 by Stephen Carroll, a former Remy Cointreau executive. After visiting the sugar capital of Negros, while visiting the Philippines, Carroll became enchanted by the island and its "stories of an island that had everything; from the worlds finest sugarcane, beautiful beaches, mountains, and volcanoes even guerillas in the hills!" He became determined to switch up the Philippines less than stellar rum reputation, with a new imaginative, premium offering. The Philippines is ranked number three on the list of largest rum markets in the world, making it even more of a prime fit for former Remy exec.The brand is indubitably inspired by the Philippines. The name Don Papa is a nod to Dionisio Magbuelas, more popularly known has Papa Isio, a healer, shaman, seer, rebel, and leader of the babaylanes or shamans, who played a key part during the years prior to the onset of the Philippine Revolution in the 19th century. Don Papa is inspired by the essence of the leader that Magbuelas was; "A real and charismatic leader from the island of Negros, Philippines, whose legend was instrumental to the independence of the island during the Revolution of the 1890s" (Don Papa).Don Papa Rum is distilled in the fertile foothills of Mt. Kanlaon, an area where some of the finest sugarcane is milled producing rich, sweet molasses. The blending of Don Papa is sheer alchemy, done in collaboration with a master blender from Ginebra San Miguel. It is then aged for 7 years in American oak barrels yielding a pristine, small batch product.Heavy with notes of caramel and vanilla, this rum lends itself to the sweeter side, but nothing less should be expected from the Philippines first real sipping rum. Bottled with an eye-catching packaging featuring a trippy Alice in Wonderland meets island adventurer motif, this Don Papa rum is a truly intriguing release. Not to mention the creative genius that is the bottle itself. The bespoke, imaginative vial symbolizes the history of the Philippines, as a creative representation of the influences of colonialism. The bottle is from France, the cork from Portugal, the label from Italy, and the brand image was designed in New York by Stranger and Stranger. The label features Don Papa, adorned with a gecko. There are 49 other animals hidden in the label including the native tarsier, endemic to the southern Philippine islands of Bohol, Samar, and Leyte. This award winning design won a Gold medal for packaging at the 2013 San Francisco World Spirits Competition, and product innovation of the year at the 2013 Paris Cocktail Spirits Show.Get your bottle of this inspiring rum today!

The story of Goslings Rum is a serendipitous one, dating as far back as 1806, when James Gosling ventured out to sea at the request of his father. Gosling was heading towards Virginia, equipped with wines and spirits worth 10,000 pounds Sterling. 91 days into the trip the charter on the ship Mercury ran out, forcing Gosling to settle in Bermuda. Eventually he decided to open a wine and spirits shop on the island, the rest is history. Upon his return to England in 1824 James Gosling opened a shop with his brother Ambrose, which has been in the Gosling family ever since. Their first rum, the Black Seal, was produced nearly half a century later in 1863. Produced in Bermuda, the Black Seal is synonymous with the island. Today, the family business is in the 7th generation of Goslings, who continue to lead company, as the largest exporter of any Bermuda made product. Goslings is also the only company that blends and bottles on the island.Over a century and a half later, the familys patriarch Malcolm Gosling made the decision to reveal the secrets of their familys successful Caribbean elixir. Goslings Family Reserve Rum is crafted from the same blend of ingredients as their flagship Black Seal Rum. The differentiating factor is the increased amount of time the rum spends inside of the ex-bourbon oak barrels, giving it more complexity and overall depth. This Family Reserve Rum is the oldest expression from the Goslings range. Made in very small batches, it is bottled in the same manner as it was a century ago in Champagne bottles, sealed with wax.It has earned numerous awards, including a Double Gold at the San Francisco World Spirits Competition, and named #1 Aged Rum in the World by the Caribbean Journal.Get your bottle today!

Situated along the northern coast of South America, Guyana was colonized by the Netherlands in the early 17th century. Much like other European countries at the time, the Dutch used their settlements tropical climate Guyana enjoys an average temperature of up to 89.6 F and up to 137.8 inches of rain annually as a source of raw, fresh ingredients that were unable to be harvested on the European continent.In 1658, Guyana began exporting sugar back to the Netherlands and within a decade, farmers along the Demerara River began distilling their excess cane sugar into rum. By the turn of the century, the tiny Caribbean country had over 300 unique distilleries. Today, Demerara Distillers Co. the last remaining rum distillery in the country pays homage to Guyanas rich tradition of distilling fine rum with El Dorado 12-Year-Old Rum.El Dorado Rum is made from fresh, raw sugar cane cultivated in Guyanas rich, alluvial soil. After the sugar cane has been harvested by hand, it is transported back to Demerara Distillery by barge. There, the molasses is fermented with a proprietary strain of yeast specifically designed to control the Brix of the wash (Brix is the measure of dissolved solids in a solution). Following fermentation, the rum is distilled through Demerara Distillers antique Enmore wooden Coffey and copper stills (the stills, which are up two centuries old, were used when the country was still a settlement). This El Dorado Rum 21 Year Old also features rums distilled through the Versailles single wooden pot still and the Albion Savalle still.Comprised of rums ranging from 21-25 years of age, and matured in bespoke, 45-gallon American oak barrels, this blend is aged within six degrees of the equator in Guyana, where the heat and tropical climate creates an intense interaction between rum and wood. The hand-coopered barrels are also matured custom-built warehouse in Guyana. This rum won a Gold medal at the 2013 International Wine and Spirit Competition in London, and Silver medals in 2014 and 2015.Get your bottle today!

In the 1820s, a small gin distillery was established in Chelsea, London, which was later purchased by James Burrough, a pharmacist and aspiring distiller. In 1876, Burrough began to produce many different brands of gin, including the now-famous Beefeater which takes its name from the Yeomen Warders (also known as "Beefeaters") who have guarded the Tower of London since 1485. By 1963, Beefeater would account for three out of every four bottles of gin imported into the US.The distillery appointed Desmond Payne as Master Distiller in 1995 with decades of experience, Payne has been named the worlds most experienced gin distiller and personally tests over 200 juniper samples each year to ensure Beefeaters uniqueness and quality. Once the botanicals which include Seville orange and lemon peel, whole juniper berries, angelica seeds, coriander and almonds are selected, theyre put through a 24-hour steeping process to extract the maximum amount of flavor before finally being sent for distillation. During distillation the ingredients are heated, turning the liquid to vapor, which carries the oils from the botanicals. The vapors are then condensed back to liquid form. While the liquid is passing through the Spirit Safe, the stillmen use their noses to select the perfect cut from the run to become Beefeater gin.Pick up your bottle today!