Akayane

A small shochu distillery founded in 1908, located at the southernmost tip of Japan’s mainland.

The AKAYANE story began in 2006. A group of Japanese distillers aimed to expand the range of the Japanese distilled spirit shochu.

They fused Japanese distilling techniques honed over more than over 110 years with European distilling equipment techniques and philosophies

Akayane

A small shochu distillery founded in 1908, located at the southernmost tip of Japan’s mainland.

The AKAYANE story began in 2006. A group of Japanese distillers aimed to expand the range of the Japanese distilled spirit shochu.

They fused Japanese distilling techniques honed over more than over 110 years with European distilling equipment techniques and philosophies

Joseph Cartron

Joseph Cartron has been and remains a family business since 1882, with strong roots in the town of Nuits-Saint-Georges in the heart of Burgundy’s cru vineyards.
Since July 2011, Judith Cartron is President of the company, thus representing the fifth generation and the first woman at the head of the company.
For the production of its Crèmes and Liqueurs, the company selects the fruit varieties the closest in spirit to the Burgundian terroir, the most aromatic, those that are most likely to reveal their very singular perfume in pure alcohol and this even if they are more fragile, more costly and more difficult to find.
For the production of its Eaux-de-Vie, Joseph Cartron buys the whole harvest of Williams pears from the orchards, including the big fruits, the tastier, those usually kept for table consumption.

Joseph Cartron

Joseph Cartron has been and remains a family business since 1882, with strong roots in the town of Nuits-Saint-Georges in the heart of Burgundy’s cru vineyards.
Since July 2011, Judith Cartron is President of the company, thus representing the fifth generation and the first woman at the head of the company.
For the production of its Crèmes and Liqueurs, the company selects the fruit varieties the closest in spirit to the Burgundian terroir, the most aromatic, those that are most likely to reveal their very singular perfume in pure alcohol and this even if they are more fragile, more costly and more difficult to find.
For the production of its Eaux-de-Vie, Joseph Cartron buys the whole harvest of Williams pears from the orchards, including the big fruits, the tastier, those usually kept for table consumption.

Normandy is one of the most famous destinations in France and in the world, most notably for its architecture, historic D-Day Landing Beaches, fresh-from-the-harbour seafood or cheeses like the famous camembert, symbol or ambassador of the country everywhere.

Areas near the Seine (the former Upper Normandy region) contain a higher concentration of industry. Normandy is a significant cider-producing region, and also produces calvados, a distilled cider or apple brandy.

Located in Caen, Normandy, “C’est Nous” is a micro-distillery established in 2016 by a French sommelier and a lover of English gin.

To make their premium gin, the distillery is using the highest quality French wheat alcohol. This pure, neutral alcohol gives the perfect base for the botanicals.

The distillation is handmade in copper alembics. By distilling in small batches, the distillery is able to create a texture and finesse that is only possible in smaller alembics.

The final step is to bottle, wax and label all by hand.

Normandy is one of the most famous destinations in France and in the world, most notably for its architecture, historic D-Day Landing Beaches, fresh-from-the-harbour seafood or cheeses like the famous camembert, symbol or ambassador of the country everywhere.

Areas near the Seine (the former Upper Normandy region) contain a higher concentration of industry. Normandy is a significant cider-producing region, and also produces calvados, a distilled cider or apple brandy.

Located in Caen, Normandy, “C’est Nous” is a micro-distillery established in 2016 by a French sommelier and a lover of English gin.

To make their premium gin, the distillery is using the highest quality French wheat alcohol. This pure, neutral alcohol gives the perfect base for the botanicals.

The distillation is handmade in copper alembics. By distilling in small batches, the distillery is able to create a texture and finesse that is only possible in smaller alembics.

The final step is to bottle, wax and label all by hand.

Rhum Clément

Rhum Clément has been established in 1887 when Homère Clément, physician and mayor of Le François in Martinique, purchased a 43-hectare sugar plantation, Domaine de L’Acajou.
Inspired by the enjoyment of great brandies while studying in his early years in Paris, Homère mimicked the distillers of the great Armagnac’s of southwestern France to perfect his method of rhum production known today as Rhum Agricole. Nowadays, Rhum Clément has 8000 barrels patiently aged in their 5 historical cellars and is a leading producer of A.O.C. Martinique Rhum Agricole, exporting to 80 different countries.
Around 8% of the volume of each barrel is lost every year due to « evaporation » (or Angel share). The aging is also unique, known to go 2.5 times faster than in Europe or Kentucky due to the high temperature and humidity.

Rhum Clément

Rhum Clément has been established in 1887 when Homère Clément, physician and mayor of Le François in Martinique, purchased a 43-hectare sugar plantation, Domaine de L’Acajou.
Inspired by the enjoyment of great brandies while studying in his early years in Paris, Homère mimicked the distillers of the great Armagnac’s of southwestern France to perfect his method of rhum production known today as Rhum Agricole.Nowadays, Rhum Clément has 8000 barrels patiently aged in their 5 historical cellars and is a leading producer of A.O.C. Martinique Rhum Agricole, exporting to 80 different countries.
Around 8% of the volume of each barrel is lost every year due to « evaporation » (or Angel share). The aging is also unique, known to go 2.5 times faster than in Europe or Kentucky due to the high temperature and humidity.

KOVAL Distillery

Established in 2008, KOVAL produces organic whiskey and specialty spirits in Chicago’s first distillery since the mid-1800s. Founders Robert and Sonat Birnecker, chose to leave their academic careers to bring the distilling traditions of Robert’s Austrian family to America.

KOVAL Distillery

Established in 2008, KOVAL produces organic whiskey and specialty spirits in Chicago’s first distillery since the mid-1800s. Founders Robert and Sonat Birnecker, chose to leave their academic careers to bring the distilling traditions of Robert’s Austrian family to America.