MARSEILLE is based on the ancient recipe of four medieval thieves who were caught stealing from plague victims in Marseille. In exchange for clemency, they revealed their secret concoction. With notes of eucalyptus, cinnamon,... Read More
The first wine based Amaro from Forthave, it's fortified with 34 botanical extractions. With notes of fig, cardamom, cedar and mace, it can be enjoyed many ways: neat, over ice and an orange twist; with a splash of club soda... Read More
A blend of calrose and yamada nishiki rice milled to more than 70% and fermented slightly warmer than our ginjos. The result is full bodied, earthy, dry, umami-laden with subtle notes of banana and ripe melon.
The classic, Number Fourteen, is a junmai ginjo namazake. Intended to be served locally, chilled, and enjoyed soon after the fermentation process ends. We use a blend of calrose and yamada nishiki rice milled to more than 60%... Read More
Oishii Cider is a combination of handpicked apple juice with a special Ginjo Style Sake Yeast from Brooklyn Jura, a local New York Sake House. The result of this slow and cold fermentation captures the essence of Japanese Sake... Read More
This Fee Brother Rock Candy Syrup has a large variety of uses from flavoring your cocktails, coffee, and more. Use this liquid sweetener, it's a lot easier than plain old granulated sugar.
Olive Brine made from the actual brine created when processing green olives. It's filtered just enough to leave olive solids which provide the characteristic dirty martini cloud and the pleasant taste of green olive.... Read More