Description

This history-minded bottling was made in collaboration with Brooklyn barmen Damon Boelte and Maxwell Britten. It’s made from an 18th-century recipe, pot distilled using exotic spices inspired by the British Spice Trade, and finally, aged for 12 months in Bourbon and oloroso Sherry casks. All that adds up to a light gold hue, light sweetness and a pleasing, robust vanilla-mint profile with flecks of rosemary and lemon peel, finishing long and spicy.