Third Wave Brands

ue in Matatlán, Oaxaca, by Abel Lopez, a third generation grower and distiller. Abel cultivates Agave espadin to meet Mexican organic standards by Certimex. After approximately seven years, the agave is harvested by hand and cooked for three days in an underground stone oven heated with mesquite. The cooked agave is then mashed by the tahona method and naturally fermented in open pine vats. Following fermentation, the must is double-distilled in copper alembics, filtered and precisely blended to 84 proof. The final product has a robust profile with aroma of agave, soft fruit notes and semi-smoked character. Delirio Reposado Mezcal:
Mezcal Delirio de Oaxaca Reposado is meticulously handcrafted under the supervision of master distiller Fernando Santibañez. The heart of this reposado is produced at a traditional palenque in Miahuatlán, Oaxaca, by Ricardo Gonzalez, a fourth generation grower and distiller. Delirio de Oaxaca Reposado is made with 100% naturally grown Agave espadin cultivated using ancient processes. After approximately seven years, the agave is harvested by hand and cooked for three days in an underground stone oven heated with mesquite and copal. Following fermentation, the must is double-distilled in copper alembics, aged for two to four months in lightly toasted American oak casks, filtered and precisely blended to 80 proof. The final product has a soft profile with aroma of agave and discreet smoke notes. Delirio Añejo Mezcal:
Mezcal Delirio de Oaxaca Añejo is meticulously handcrafted under the supervision of master distiller Fernando Santibañez. This añejo is produced at a traditional palenque in Miahuatlán, Oaxaca, by Ricardo Gonzalez, a fourth generation grower and distiller. Delirio de Oaxaca Añejo is made from two naturally cultivated agaves: Agave espadin and Agave madre cuishe. Following fermentation, the must is double-distilled in copper alembics, aged for a minimum of 12 months in moderately toasted new American white oak casks, filtered and precisely blended to 80 proof. The final product has a robust woody profile with elegant sweet notes from aging in new casks and thin fruity notes from the blending of two agaves. XICARU SILVER Mezcal:
Xicaru, the Zapotec word for beautiful, reflects Fernando Santibañez’s desire to share a traditionally produced mezcal that is approachable and distinct. Using his grandmother’s recipe, Fernando makes small batches of Xicaru Mezcal with time-honored methods at a palenque in Matatlán, Oaxaca. This mezcal showcases the 100% Agave espadin from which it’s made. Its natural smoky flavor is derived by cooking the agave in a conical stone oven on mesquite and ocote, woods native to Oaxaca. The pure appearance and substantial body result from age-old methods used in the production process. The finished aroma is natural and robust; a combination of agave, mesquite and ocote. Earthy characteristics on the front palate give way to citrus and rich vegetal agave notes that finish distinctively clean. A tinge of smoke complements these qualities without overwhelming the delicate balance found in Xicaru. La Clandestine Absinthe Supérieure:
La Clandestine Absinthe Supérieure is hand-crafted in Couvet, Switzerland, the birthplace of absinthe, to a moonshiner’s 1935 recipe. A true product of its terroir, it is crafted by Claude-Alain Bugnon from famed locally grown plants including grande wormwood, petite wormwood, hyssop, melissa and peppermint, and from the finest imported anise, star anise and fennel. This all-natural spirit has a remarkably smooth, fresh, aromatic flavor profile. It is admired by connoisseurs worldwide and is widely regarded as the finest absinthe produced in Switzerland and the best blanche. Gold Medal, best spirit – 2007: Distiswiss. Butterfly Classic Absinthe:
Butterfly is the first pre-ban absinthe of American origin to return to the USA. It was originally made in Boston circa 1902 at the Dempsey Distillery on Merrimac Street. The brand was resurrected by Boston-based absinthe historian, Brian Fernald. An empty bottle and the 1905 trademark registration helped give Fernald a label design and, after years of research in local archives, he unearthed Dempsey’s handwritten recipe book. Butterfly is produced by Claude-Alain Bugnon, Europe’s most famous absinthe distiller. More than 60 production steps are required to make Butterfly over a three day period from plant selection through maceration and distillation, to application of signed, dated and numbered labels. Plants include locally grown grande wormwood, petite wormwood, hyssop, melissa and peppermint and the finest imported anise, star anise, fennel and citrus. Butterfly combines the best of both worlds: American heritage and recipe with Swiss “know how” and ingredients. It is one of only two absinthes to achieve an A Star rating in Drinkhacker and one of only four US available absinthes to achieve a 5 Star rating in Diffords Guide. Cariel Vanilla Vodka:
Cariel Vanilla Vodka is the result of a five year journey by Master Blender Peter Carlson to create superior vanilla vodka. The final product is made from the finest Swedish Farmer's Association Winter Wheat, vanilla from India & Madagascar, and pure glacial water from Lake Vättern. The Indian vanilla, from the Kerala region, is famous for the creamy notes associated with ice creams and confections. The Madagascan vanilla contributes floral and fruity notes. The unusually delicious flavor profile lends itself to a huge variety of martinis and cocktails. Cariel Batch Blended Vodka:
Cariel Batch Blended Vodka is the creation of Master Blender Peter Carlson. Swedish Farmer’s Association Winter Wheat & Barley distillates plus purest water from Lake Vättern are brought together via the unique batch blending process to produce an elegant vodka with unrivalled character. Cariel Batch Blended Vodka is the finest example of both the craftsmanship and subtlety of a master blender; it dares to have taste in a category renowned for neutrality.