Jude’s Menu – Seattle, WA

75% of the sales of this cocktail will go toward fresh meals for encampments in South Seattle

NPFO – Nazi Punks Fuck Off. In an era of misinformation, malfeasance, malevolence, and milquetoast politics we are reminded that the deleterious flames of fascism do still flicker even in the light of day; sowing fear and contempt in order to feed its unworthy self. And who but us shall smother those flames with resilient persistence, leaving ashes cold, forgotten, and windblown; giving life anew to righteous compassion and joyful prosperity.

It’s aroma is rich with wildflower honey, light stone fruit, rose, bubble gum, cherry pie, and toasted oak. You might taste golden raisin, toast, nutmeg, turbinado sugar, ginger, and praline. It finishes with a medium bodied, slightly sweet, and, finally, a sweet ginger note.

Pinhook is the result of a sommelier, who loved whiskey, wondering why distilleries attempted to have replicable flavors year after year rather than creating something interesting, delightful, and new every year. Pinhook treats each set of barrels as a new vintage, shaped by the natural variations in the ingredients and the elements. In this way, every year and every release is different and is an expression of the environmental factors that go into making a whiskey.

Plump raspberry, cinnamon spiced walnut, brown sugar butter on the nose with a palate of orange zest, salted caramel, buttermilk (full mouth feel)

Its aroma is complex, with clove, cinnamon, vanilla, orange citrus zest and butterscotch notes, and an intriguing hint of sandalwood. It’s palate has a sweetness from corn and spiciness from rye, combining for an almost maple syrup like flavor. Vanilla and caramel notes lead to a persistent, yet subdued peppery finish.

This straight rye has a nose of Sandalwood, clove, parsnip, dry leaves and a palate of black pepper, coffee grounds, leather, rich malt

Jonny McCormick – Whisky Advocate

At 85% maize and 15% malted barley, this is an intriguing and wonderful entry into the world of whiskey. Whiskey has so much potential and labels like Sierra Norte are pushing the concept into new and delicious places – Mark Paschal

The tip of your tongue is met with a hint of vanilla, marshmallow, and cotton candy. The whiskey quickly transforms as it spreads across your tongue, revealing spicy notes of black pepper, cayenne pepper, and cinnamon baked apples. The spice is supported by tart underripe blackberry and apricot that contrasts perfectly against the initial sweetness. The spiciness of the palate carries over into the finish with candied ginger and more black pepper before slowly fading into a syrupy sweet honey.

Balancan Spirits is a line of distinctive and uncertified agave distillates (“destilados de agave”) from all over Mexico. Each release in the collection represents traditional methods endemic to its place of origin. From rawhide fermentation to tree trunk distillation, many of these methods are labor intensive and unique enough that they are simultaneously educational & thrilling while vulnerable & vanishing. In limited batches sourced from tiny rural producers, Balancan endeavors to explore a sense of place and heritage with every bottle – from the land, to the agave, to the hands of the individual artisans.

An absolutely phenomenal bottle.

One of the most physically distinct species of agave, the Cuishe, a subspecies of the Karwinskii Family of agave, grows vertically as a single stalk with its leaves spreading at the top. Due to its unusual structure, and the stalk containing the firmer piña material, the Cuishe can be difficult to harvest and to work with in general. This agave offers aromas full of tropical fruit with a dry piney and mineral finish.

The Tepeztate, a subspecies of the Marmorata Family of agave, has a very distinct, erratic leaf structure and flourishes best on the sides of steep, rocky cliffs. The Tepeztate produces beautiful quiotes at the end of life which flower a rich yellow before turning to seed. This agave offers a powerful, unique aroma dominated by floral characteristics.

In 1938, the Mexican government declared oil reserves within Mexico belonged to the nation. Nationalization, however, came at a heavy price as it precipitated an international boycott of Mexico. The boycott caused great economic strain to a country already in the midst of a worldwide economic depression. Mezcal Nacional 1938 seeks to recognize the sacrifice and resolve of the Mexican people through the careful preparation of a superb ensamble.

Bacanora was banned for 77 years (1915 – 1992) due to Prohibition. Hidden from the public eye but refusing to disappear by becoming a clandestine activity, and with time a symbol of regionalism and identity for the State of Sonora. Protected by Denomination of Origin status since the year 2000 and only eight years prior, Bacanora production had finally been made legal. In fact, PUNTAGAVE is the first legal 90-Proof premium Bacanora imported into the U.S. Wrapped in the mists of time, centuries before Tequila – Opatas Indians produced small batches of ancient Bacanora in the canyons of the Sierra Madre mountains in Sonora, Mexico.

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With our full-bodied London Dry as the base, the juniper and botanical notes are still prominent throughout but with a wonderful meld of these bright fruit flavors.

*This is incredible!

Fresh citrus peels of lemon and orange (which are hand peeled each day prior to distillation) are combined with ten further hand sourced botanicals including lemon verbena, rose petals, orange blossom and pink peppercorns to create this truly exceptional gin that is elegantly soft and smooth.

They use only the best rhum agricole, distilled from the fresh juice of sugar cane, and infuse it with botanicals and barks, many of them native to Haïti and foraged in the wild. The result is a dry, intense, and complex spirit with an elegant finish.

Maturation: 4 years of tropical aging in ex-Bourbon and French oak. Nose: Aromatic notes of mocha, cocoa, salted toffee and vanilla. Palate: Very soft and balanced. Overwhelming notes of woody vanilla and toasted coconut.

The barks of Victoria pineapples are infused in Plantation 3 Stars rum, which is then further distilled. Separately, the pineapple fruit is infused in Plantation Original Dark rum. Both distillate and fruit infusion are finally blended together, creating a rich and delicious pineapple bouquet, accented by smoky and clove notes.

Nose: Overwhelming aromas of fresh lime, honey, and cane flower are balanced with more savory vegetal notes and a beautiful expression of anise – unique to Rhum J.M.

Palate: Round and sweet on the palate, honey and cane flowers really shine through. The stewed banana and grilled pineapple, the signature of Rhum J.M, is ever present as well as the unmistakable vegetal and mineral undertones.