ONE: How does our Black Raspberry Bramble get its incredible, vibrant flavor? We toss satchels of whole black raspberries and hibiscus flowers into our vodka and let them steep. We started on the latest batch last week.
TWO: We juice a TON of citrus around here for cocktails. Emily crushes it on Mondays. Fresh juices make the best cocktails, and we wouldn't have it any other way.
THREE: Our head distiller Justin Hughey filtered a fresh batch of our Songbird Coffee Liqueur. We use freshly-roasted coffee from our friends and neighbors at Hopscotch Coffee to make this liqueur, never any flavoring extracts or coloring. (Speaking of our coffee liqueur, did you catch it on Uncrate?)
FOUR: We released our first Single Barrel Bourbon on Friday, and bottles sold out in three hours! Wow, that was fast. These early birds lined up before we opened to make absolutely sure they got a bottle. Want to know what spirit we'll release next, and when? Sign up for our mailing list - we reveal it all in our weekly newsletter.