An Ecuadorian agave-sap spirit that can show grassy, plant-derived and gently fruity character, often with a rounded texture. It provides a useful counterpoint to heart-cooked agave distillates and should be presented as a distinct tradition rather than an Ecuadorian version of tequila.
Fruit Lambics are spontaneously fermented beers from the Lambic region of Belgium that have been aged with whole fruits. The most common examples are Kriek (cherry) and Framboise (raspberry), though other fruits have been used. The fruit additions provide acidity, flavor complexity, and natural color. These beers combine the dry, funky character of base lambic with the tart, fruity qualities of the added fruit.
A corn-led American whiskey shaped by new charred oak, often showing vanilla, caramel-like aromas, toasted grain, baking spice and fruit.
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A rye-led American whiskey often showing grain, peppery or baking spice, herbs, fruit and new-oak vanilla.
A malted-barley-led American whiskey shaped by new charred oak, often combining cereal, toasted nuts, cocoa-like impressions, fruit, vanilla and spice.
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A U.S. malted-barley whiskey with a broad expressive range: cereal, toasted malt, nuts, fruit, chocolate, oak and sometimes smoke.
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A cane-derived rum classified by column distillation, with a spectrum from light and delicate to notably full and aromatic.
A protected juniper-flavoured spirit family ranging from relatively light to richly grain-led.
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A beer-derived distillate that can combine cereal, bread, fruit and hop-associated herbal or citrus notes.
