Gift Boxes!

We know you’ve been waiting all year for this. We’ve got a gift box for everyone on your list, from the beer buff to the cocktail curious–even a non-alcoholic sampler pack! Click any of the pictures below to purchase your gift boxes or click HERE to see all of our gift offerings. Cheers, and happy shopping!

Libation Gift Boxes

Food + Libation Gift Boxes

Our Maker’s Mark Private Select Barrel has arrived!

by Tom

The wait is finally over: we have received our Maker’s Mark Private Select Barrel! Maker’s Mark has one of the most interesting single barrel programs ever where you can customize a ring of staves that are dipped into the barrel for a finishing time period of nine weeks. A few years ago we landed on the perfect blend of staves for our palates. With the addition of ten staves with five different staves to choose from, there are a daunting 1,001 different possible combinations.

The Staves to Choose From

The five staves made specifically by the Independent Stave Company to choose from are the following:

  • Baked American Pure 2- the only American Oak in the bunch, giving it brown sugar, vanilla and spice.
  • Seared French Cuvee- This stave is ridge-cut and seared with infrared heat, this stave gives off toasty caramel.
  • Maker’s 46- the classic. This stave gives off dried fruit and caramelized spice.
  • Roasted French Mocha- toasted on high heat in a convection oven, giving off big maple, chocolate, and toasty char.
  • Toasted French Spice- toasted on both high heat and low heat giving off smoke and cinnamon spice.

 

The F44 Private Select Single Barrel

As you can tell, we had a long and arduous task ahead of us. Blending up different combinations of staves to see what we liked best, I mean twist our arms, right? We quickly realized Maker’s Cask Strength is nowhere as sweet as classic Maker’s Mark, so we went for a more creamy and fruity profile while also falling head over heels for the Roasted French Mocha staves. We ended up with the following:

  • 3 Baked American Pure 2 staves for Vanilla
  • 4 Roasted French Mocha for chocolate and maple
  • 1 Maker’s 46 for cherry
  • 1 Toasted French Spice
  • 1 Seared French Cuvee

Here’s the exciting wrinkle, unless you have used our beloved French Mocha Staves in a past recipe, you cannot use it use it. It was been retired and archived so you can only use it in past recipes, so this is the only place to grab this special bottle we have cooked up for you!

Bottled at 109.1 proof,  it smells like chocolate covered cherries and tastes like creamy caramel and vanilla, but why don’t you stop in and grab a bottle and see what you think?

Spooooooky Cocktails!

 

We’ve got some spoooooky cocktails for all your Halloween shenanigans!  Some might push you to try something a little more complicated, but don’t be scared!  They will be worth the work.  And some will be perfect to share with friends at your next séance or ghoul gathering.  Let those skeletons out of your closet, it’s time to party!

Violet Delights 

  • ½ oz Liber & Co grenadine
  • 1 oz lemon juice
  • 2 oz Empress gin (must use for the color)
  • Fever Tree Club soda

Fill a highball glass with ice, add grenadine, lemon juice, gin, top with soda water and a cocktail cherry.


 

Kitchen Witch Smash 

Mezcal is the star this week for a spooky smoky cocktail.  This one is a little extra work but will be worth it!  For an extra witchy vibe, repeat a mantra or set some good intentions while you muddle your ingredients.  Or hex someone, we won’t tell.

  • 8 fresh blackberries, plus more for topping
  • 1-2 teaspoons fresh rosemary, plus a sprig for serving
  • Juice from half of a lemon
  • ½ oz Código Agave Nectar
  • 2 oz Lu Luna Cupreata Mezcal
  • a couple dashes of Regan’s Orange Bitters
  • Fever Tree Club Soda

In a mixing glass, add blackberries, rosemary, lemon juice and agave nectar. Muddle the ingredients together, squishing everything to release the juices.  Add ice, along with the mezcal and orange bitters.  Stir for 20 seconds and strain over ice into a mason jar. Top with club soda and garnish with fresh rosemary and blackberries.

 


 

Phantom Vehicle

By now you probably have some apple cider sitting in the fridge ready for a new spin.  Here’s a fun fall take on the classic sidecar.  If you’re feeling adventurous, try this warm during your next chilly evening by the fire.   Or if you’re feeling lazy, simply warm up the apple cider, add cognac, and top with whipped cream for an easy treat.

  • 2 oz. fresh apple cider
  • 2 oz. Pierre Ferrand 1840 Cognac
  • 1 oz. Cointreau
  • 1 oz. fresh lemon juice
  • Lemon peel and Griottines brandied cherries, for garnish

Add all liquid ingredients to a cocktail shaker, top with ice, and shake until the shaker starts to frost and feels very cold to the touch (20 to 30 seconds).  Strain into a coupe glass and top with zest and brandied cherries.

 

 

 


 

Cachaça Zombie 

Trick or treat!  What’s this new creature at your door?  It’s cachaca, a Brazilian liquor made from distilled sugarcane juice.  This cousin of rum is a little funky and earthy and makes for a great cocktail.  But don’t worry, after a few of these you’ll be the fun kind of zombie not the brain eating kind.

  • 2 oz Novo Fogo Silver Cachaça
  • 1/4 oz Pierre Ferrand Dry Curacao
  • 1.5 – 2 oz On the Fly Tropical Cocktail Mixer
  • 1 dash Angostura or Bittercube Trinity
  • Absinthe rinse (optional but recommended)
  • lime wedge and mint sprig, for garnish

Combine all ingredients in a cocktail shaker with ice. Rinse an oversized whiskey tumbler with absinthe, add crushed ice, and pour in your strained cocktail.  Garnish with a lime wedge and mint sprig.

 


 

Spooky Sangria 

You probably still have some apple cider; we all make the same mistakes every fall, nobody is perfect.  So here’s a great recipe to share with your ghoul and goblin friends at your haunted gatherings.  Use up that cider and that dusty bottle of pinot grigio you never got to in the summer, and bring the shenanigans to the party!

  • 1 bottle pinot grigio
  • 2.5 cups apple cider
  • 1.5 cup Schweppes Club Soda
  • .75 cup Velvet Falernum liqueur
  • 3 honey crisp apples chopped
  • 3 pears chopped

Combine all ingredients in a punch bowl, stir, and chill for one hour before serving.

WSET: Wine Certification Courses at France 44

Public education has long been an important facet of France 44, and we’ve come to really love and enjoy the classes we host with our community members. So much so, in fact, that we’ve been quietly working on another addition to our business in partnership with the Wine and Spirits Education Trust (WSET): The France 44 Wines & Spirits Education APP. In other words, we are officially approved to teach certification courses through WSET!  

The Wine and Spirits Education Trust (WSET) is an internationally-recognized certification organization for folks looking to expand their knowledge of wine, spirits, and sake. There are WSET schools around the globe: from Napa to Mexico City to London to Beijing; ours will be the second approved WSET APP in Minnesota, and among only a small handful within the Midwest. While we have goals to offer certification for wine, spirit, and sake through WSET in due time, we’re starting with levels 1 – 3 of Wine. 

Classes through WSET go beyond our public classes; think of these classes as a larger picture look at wine around the world, as opposed to the more focused, deep-diving topics that we cover in our public classes. Certification through WSET not only helps to inform you as a beverage consumer in what you like and why, but it also leads to enjoyment of libations on a more thoughtful level.  

So, what exactly does each level entail, and how do you know which to sign up for? 

WSET Level 1 is like baby step into the world of wine: think of this level as the elementary school level of wine; it’s the least intimidating of the four levels, and a great way to get the basics if you have really minimal knowledge around wine. Our first ever WSET Level 1 course is scheduled for January 28, 2023, and entails just one 6-hour in-person course, with the exam being completed at the end of the day.  

You can treat WSET Level 2 like high school – there’s more content to learn here, but it’s still not too intense of a course. You’ll expand more on what wines from certain regions taste like and begin diving into grape growing methods. You’ll also begin to taste wines deductively at this level, meaning tasting wines for their core flavors, aromas, and mouthfeel. WSET Level 2 is scheduled as a 3-day course, with class held once per week beginning February 5, 2023.  

At Level 3, you begin to explore wine at a more “college” level. Why do wines taste a certain way, what wine growing and production methods are used where and why, and so forth. At this level, the exam consists of multiple choice, essay questions, as well as a blind of two wines; it’s geared more towards those with a comfortable background in wine or those who have completed level 2. Our Level 3 course will be held once a week, from March 13th through May 29th of 2023.  

Regardless of what level you choose, we’re eager to clink glasses and dive right in with you! For more information on our mission as a WSET School, in depth looks at the learning points for each level, and to get your name on our registration list, visit our France 44 Wine & Spirits Education site.  

The France 44 Uniform: A Cocktail

by Tom

Guys, our events team has fallen in love with a cocktail. Over the past few weeks our desks upstairs have been buzzing and we felt the need to share it with you guys. Somewhere in between a Last Word, Margarita, and a Negroni, lives what we’re calling The France 44 Uniform. It can go by a different name, but you’ll have to come in and ask to find out. We have changed up the ingredients a few times to find the exact right mixture of libations that also align with business ethos. It’s easy to make and comes in four equal parts so there is no math involved in this endeavor. Definitely our end of summer cocktail, balancing summer and fall flavors, keeping things herbaceous and refreshing. Here we go: 

The France 44 Uniform

In a cocktail shaker combine:

  • 1oz Banhez Mezcal, a beautiful agave spirit made by 36 families in a co-op in Mexico with the right amount to citrus and smoke perfect for any cocktail. 
  • 1oz Vikre Herbal Liqueur, much akin to Yellow Chartreuse but cheaper, locally made in Duluth, and readily available. It is bright and herbaceous, filled with notes of Chamomile, Thyme, honey, douglas fir, and mint. It gives off incredibly complex fall vibes. 
  • 1oz Negroni Aperitivo Sixteen, our new favorite Aperol replacement. Just a pinch more rich and bitter than Aperol and locally distributed. It also has some rhubarb which we love. It’s our new go-to for spritzes and lighter style negronis.  
  • 1oz freshly squeezed lime juice, which at this time of the season, is one whole lime. 

Since this drink has fresh citrus, shaking it over ice and straining it is the best way to wake up all the flavors. While this is easily batchable for a party, it should be made the same day of the party since it has all that fresh lime juice. Or batch it early and add the lime juice later. This drink will transition you from Summer to Fall effortlessly, let us know what you think! 

Brewery Spotlight: Steel Toe Brewing

By Bennett

Tucked underarm by the Highway 100 and Highway 7 interchange in St. Louis Park sits a small, industrious brewery that has been fundamental to our success as a craft beer store. Steel Toe Brewing opened its doors eleven years ago after a decade of planning from owner Jason Schoneman and his wife Hannah. We were fortunate to be one of their first two retail accounts. Over the last decade, Steel Toe has built a reputation for near-unrivaled quality and consistency.

Jason’s dreams for owning a brewery began like many, as an avid homebrewer whose carboys of fermenting beer began to take up too much space. Landing a cellarman job in Montana led to assistant brewing, more brewing education, and eventually another cellarman role at Pelican Pub and Brewery in Oregon, where he “got his wings” and worked his way up to head brewer (see what I did there). After gaining this experience, the couple decided to head back to the Midwest to start their dream brewery. Steel toe boots, Jason’s preferred footwear for work, became the name, illustrative of the hard work ethic required for brewing great beer.

With “big dreams of staying small”, Steel Toe has only gradually increased their distribution over the years. They have kept their stable of beers small, focusing mostly on hop-driven pale ales with a discernible Pacific Northwest influence. You won’t see them brewing the latest smoothie-style sour, milkshake IPA or pastry stout. Heck, it wasn’t until last month that they “finally” released a hazy IPA. A few modern craft beer enthusiasts might be irritated by the purposeful absence of these experimental styles on their tap list. Steel Toe doesn’t bother with fads. Contrarily, they have preserved a reverence for beer styles that are oft-ignored in today’s craft market, such as Hefeweizen, Scotch Ale, Black IPA, and Imperial Red Ale. This conviction for well-made traditional craft styles is the thing I most admire about Steel Toe.

The impetus for this long-overdue brewery spotlight is the very recent release of two of my favorite Steel Toe beers: Rainmaker Double Red Ale and Douglas Cascadian Dark Ale. Otherwise known as a Red IPA and Black IPA, both beers exhibit the fine balance between caramel and dark malts and aggressive hop character. Perfect beers for the hoppy beer lover to enjoy on crisp fall Sunday afternoons watching football and raking leaves. So stop in to grab some for yourself, or swing up to their taproom less than two miles northwest of us!

Douglas Cascadian Dark Ale – $13.99/6pk Can

Rainmaker Double Red Ale – $13.99/6pk Can

Provider Ale – $8.99/6pk Can

Size 4 Session IPA – $10.99/6pk Can

Size 7 IPA – $11.99/6pk Can

Sticker Fight Double IPA – $13.99/6pk Can

Split Point Pilsner – $10.99/6pk Can

Sommer Vice Bavarian-Style Hefeweizen – $9.99/6pk Can

Wine Classes at TMORA

By Hailey

If there’s one thing that lumps everyone at France 44 together, it’s that we’re all nerds. In some way shape or form, we all have something that we could talk your ear off about. As you’d assume, it’s generally something to do with wine, beer, spirits, or cheese. And honestly, there are worse things to know an embarrassing number of random facts about. The perk for all of you – our faithful and lovely clientele – is that we are also eager to share our know-how with you. Those of you who follow us closely are aware that through the summer, we’ve been partnering with various museums and event spaces to put on some stellar off-site events, sharing our breadth of knowledge and factoids with you. We took a couple week’s breather in August, but we could not be more excited to announce our newest partnership with The Museum of Russian Art (TMORA)

Let me just start by saying that if you haven’t visited the museum before, you are truly missing out. The building was built in a Spanish Colonial-Revival style, with impressive arches inside and out, Romanesque windows, and stone carvings throughout the space. This dramatic architectural design can be explained by the fact that in a previous life, the building housed a church. Even with the soaring ceilings, though, the space makes for a surprisingly warm and cozy environment. 

TMORA took over its current building in 2005, and has since developed into what is believed to be the largest privately owned collection of Russian Realist paintings outside of the Soviet Union. The work spans beyond just realism, with rotating exhibitions that feature modern and abstract pieces from Armenia, Azerbaijan, Belarus, Estonia, Georgia, Kazakhstan, Kyrgyzstan, Latvia, Lithuania, Moldova, Russia, Tajikistan, Turkmenistan, Ukraine, and Uzbekistan. In addition, the Museum maintains a room devoted to the work of émigré artists from those countries, with a special emphasis on artists living in Minnesota.

We will be working with TMORA for a four-part series of classes from September to December. These events will grant you after-hours access to the full museum and all of its exhibits, as well as an hour-long class complete with wine samples and cheese plates ala France 44’s Cheese Shop. Each evening has an admittedly geeky theme for us to deep-dive into together, with the series coming to a close with a Champagne and Caviar Extravaganza just in time for the New Year.  Read on for more details on each class – we hope to see you there!

Our first of the series will focus on Dr. Konstantin Frank, one of the most influential figures in North American wine. Russian-born and Ukraine-raised, Frank helped to shape the grapes and styles of Finger Lakes wines. If you’re looking to try domestic wines that are produced in a more European style, this class will be an eye opener for you! We’ll taste a flight of Finger Lakes wines while discovering the many ways his legacy impacted the domestic wine industry, what in the heck trockenbeerenauslese means, and why you should be drinking more East Coast wines, all while basking in the Museum’s gorgeous art collections.  

For our second class of the series, we’ll spotlight André Tchelistcheff — AKA “The Winemaker’s Winemaker.” This Russian-born winemaker helped to shape the wines of California and Washington as we know them today. Through his legacy of peer-mentorship as well as his development of some of today’s most widely used winemaking techniques, Tchelistcheff played a key role in establishing North America on the wine map. We’ll guide you through a variety of wineries that his influence directly touched, and learn how his role in the 1973 Judgement of Paris helped to positively change the trajectory of domestic wine.

The third class of the series focuses on one of the most ancient winemaking regions in the world: Georgia. After perusing the museum with a welcome beverage in hand, you’ll taste through a flight of Georgian wines in the main exhibition of the museum. We’ll explain how their generational wine techniques persevered through the Soviet era, what a Qvevri is (and how many people can fit inside the largest ones), and why fermenting wine underground leads to some of the most complex and interesting wines. 

We’re capping off the series with a bang! Champagne and Caviar. Need we say more? We’re taking more of an experiential approach for the final installment of our partnership with TMORA, leading you through a luxurious tasting experience of what is perhaps the world’s best food and wine pairing. Your ticket will get you samples of six of our favorite champagnes, accompanying small bites, and, of course, caviar (roughly 15g caviar for each guest). As you taste, you’ll learn about the history and production process of Champagne, and discover why it is such a magical pairing to this iconic delicacy. 

France 44 Single Barrel Bourbon Picks!

by Tom

We’re Kicking off Bourbon Heritage Month Early! The two single barrel bourbons that we picked out from our recent trip out to Kentucky are here! We couldn’t be more excited to share these both with you. Check them out below. 

Tom’s Pick: Rebel Wheated 120 Proof Single Barrel Bourbon 

We just received one of the first barrels of Rebel Single Barrel Bourbons to hit the state of Minnesota! This Single Barrel of Rebel we picked out is wheated, meaning they took out the classic spicy rye grain and replaced it with wheat as the secondary sweeter, softer grain. I’m always on the hunt for good wheated bourbon, and it’s not always easy to find. There are always two staples: Maker’s Mark and Larceny, then there are the mysterious unicorns in Weller and Van Winkle which are impossible to find. This barrel reminds me a lot of Larceny Barrel Proof, another rare bourbon we seldom get. Bottled at 120 proof, this bourbon is both bulky and silky. Bold vanilla and caramel on the nose with an extremely textured oily mouthfeel that coats the palate. The finish has a warm apple with just a hint of cinnamon baked in. With water added, the caramel tones brighten up and the oak spice finally comes through on the finish. Adding an ice cube unlocked a shocking level of complexity tying together the vanilla, oak spice, and fall apples.                                                         

When a trip down to Kentucky presents itself, you always pull the trigger. We stayed in Bardstown, a quiet town situated 41 miles south of Louisville. It’s one of the biggest hubs for bourbon in Kentucky. It’s perfect for making bourbon due to its high elevation that leads to optimal temperature fluctuation for aging and its many limestone springs used as their pure water source. If you ever hit the bourbon trail, please feel free to come in and talk to Tom to get tips and ask questions! Large bourbon hubs such as Bardstown and Frankfort are smaller towns even though Frankfort is the ironically the capital of Kentucky. We love going down to bring our customers back awesome whiskey we otherwise could not get our hands on as well as figure out the tips and tricks of the bourbon trail!                                           

This bourbon absolutely shines in a mint julep. Its caramel and vanilla come through with the crushed ice taming the high proof. 

Rebel Mint Julep:

  • 1/4oz simple syrup 
  • 2oz Rebel Single Barrel Bourbon 
  • 1 small bushel of 6-8 small mint leaves 
  • Pebbled/crushed ice 
  • Copper/metal cup (optional but does help with keeping everything ice cold.) 
  • Garnish: more fresh mint 

Instructions: combine the simple syrup and mint at the bottom of the glass and GENTLY muddle. You aren’t smashing the mint into salad, you are waking up the essential oils of the mint. Add bourbon and pack the glass with fresh ice and stir till the glass is chilled. The garnish is important, you want to slap the mint a little to get that mint going becoming more fragrant. Plus its fun. Place the mint across from your nose so it’s the first thing you smell when you go to take a sip. Enjoy! 

Tashi's Pick: Ezra Brooks 120 Proof Single Barrel Bourbon

Tashi here to talk about our Single Barrel of Ezra Brooks! I wrote all about our trip to Kentucky back in April, which you can read here. I tried to keep our Luxrow barrels a secret and I’m sure ya’ll figured out that’s where we went based on the photos, but here we are: the big reveal! This was my first trip with France 44 and my first time on the bourbon trail.  I was pretty nervous at our tasting, even though I came prepared having just finished my WSET Level 2 Spirits Certification. It was a huge privilege to accompany Tom, and for him to agree with my Ezra Brooks pick. So this is my baby, truly Tashi’s pick.

I enjoy this single barrel the most after I’ve let it breathe for a while. This one is gonna hit ya with some rye spice immediately either way, but have some patience and you won’t regret it. On the nose I get vanilla and toffee, on the palate caramel and spice with a warm lingering finish. Once it’s opened up I akin it to fresh baked coffee cake. I think this single barrel is gonna surprise you! I hope you venture for a bottle and please let me know what you think of my pick, I would love to hear your thoughts.

The Lagers are Coming!

By Bill

Ok It’s Lager time!  
Right around this time of year, our beer coolers get overrun by Lagers. Don’t fear…your Hazy IPAs aren’t going anywhere. They just have to share some of their space (oh…and it is their space) for a bit.  
 
I fully understand it’s the middle of August, but the beer industry doesn’t care it’s still 80 degrees outside. The Fall beers are rapidly showing up with lots more to come in the next few weeks. Are you ready? OK then, let’s go!
 
Spearheading the Lager charge are the Märzen Octoberfest brews. Within the next few weeks, we’ll have almost 50 different Oktoberfest beers for you to choose from. That’s up from the one Oktoberfest beer we carry year-round. I’m not very good at math, but that’s like, 50 times more Oktoberfest!  
 
So, what can you expect from a classic Märzen Oktoberfest beer? A balanced, malt driven beer very similar to a Vienna Lager. Biscuit-like maltiness and flavor with just a hint of hop bitterness to keep the malt in check. It’s a classic style. It’s my favorite of all the seasonal beers styles that get released each year. There’s no better beer to enjoy outside while the leaves are changing color.
 
2nd up in this Lager attack are the Festbiers. The sibling to the Märzen Oktoberfest Lager.  Festbiers are typically golden versions of the Märzen style. Slightly lighter on the malt breadiness and a bit crispier. It’s what you’d most likely be drinking under the tents in Munich. I love both of these styles equally.   
 
Last on Lager takeover, we have the triumphant return of Junkyard’s Grandpa Bill’s Pils — Pilsner purists should skip this next paragraph.
 
This is Junkyards wonderful interpretation of an American Craft Pils. What separates this Pils from the pack is that Junkyard used only Citra Hops to brew is Lager. Citra is most commonly used to hop Pale ales and IPAs. Using his hop to brew a Pilsner puts a great twist on a very traditional style. Is it a textbook example of the style? No. Is it absolutely delicious? Yes. We sold out of this beer a few months ago and I’ve been begging for more. Here it is!
 
Look, I get it. You love IPAs. I love IPAs! We sell soooooo many IPAs! BUT, (here comes the Hot Take) when it comes down to it, there is no better beer than a well-made Lager. Think about it.  Stranded on a desert island? Lager. Mowing the lawn? Lager. All those fun college parties from 25 years ago? (I’m old)…but the answer is…Lager. I can go on and on. Tailgating? Wedding? Writing a beer blog for work the night before it’s due? Lager, Lager, Lager! Trust me, I’m a professional at this.   
 

NEW SEASONAL LAGERS IN STOCK NOW:

  • Alesmith Oktoberfest
  • Central Waters Octoberfest
  • Earth Rider Festbier
  • Excelsior Oktoberfest
  • Fair State Festbier (already sold 1/2 of our allocation)
  • Firestone Walker Oaktoberfest 6pk
  • Lupulin Oktoberfest
  • Half Acre Lagertown Oktoberfest
  • Lift Bridge Okotoberfest
  • Oliphant Festbier
  • Paulaner Oktoberfest Marzen
  • Sam Adams Octoberfest
  • Schell’s Oktoberfest
  • Spaten Oktoberfest
  • Summit Oktoberfest
  • Surly Oktoberfest
  • Utepils Receptional Festbier
  • Weltenburger Kloster Anno 1050 
LOTS and lots more are coming very soon—like next week or so (including one of the staff favorites, Ayinger Oktoberfest!!)
 
Oh…fair warning. Some of these beers listed above will sell out before you actually want to buy them. No pressure, but now is the time to plan ahead. Get shopping and throw them in your basement until the flannel shirts come out.

Summer Whiskey Cocktail Recipes (And Our New Single Barrel!)

by Tom

Elijah Craig Rye Has Arrived… With the 11th France 44 Signature Cask Strength Single Barrel to Boot!

Elijah Craig Rye

Heaven Hill has finally come to the Minnesota market with their brand new rye whiskey! Joining their signature Rittenhouse and Pikesville brands, the new Elijah Craig is a “low rye content” rye whiskey, with just 51% rye with a larger than normal 35% corn content. This helps balance out its herbaceous edge with sweetness around the corners. It is a rye with bourbon tendencies, bridging the gap between the two. Orange rind and fennel spice burst off the nose with a fantastic rounded finish of rounded vanilla and toffee on the finish. Yes, this is a perfect whiskey for Old Fashioneds and Manhattans, but with the weather being swelteringly hot, Let’s look to more cooling drinks such as Mint Juleps and lemonade punches! 

Elijah Craig Mint Julep 

  • 1/2oz Prohibition Simple Syrup 
  • 4 Mint leaves
  • 2 1/2oz Elijah Craig Rye Whiskey 
  • Crushed ice 

Add the simple syrup and the mint leaves to a cold glass. Gently muddle. Add the Elijah Craig Rye and the crushed ice. Stir until combined. Garnish with a sprig of mint.  Refresh yourself!

Vanlice Rye Punch 

  • 4oz Locally Made Vanlice Vanilla Essence Lemonade 
  • 2oz Elijah Craig Rye Whiskey 
  • 2 Dashes Angostura bitters 

Fill a highball glass with ice (crushed or cubes) add the lemonade and Elijah Craig Rye. Stir and finish with bitters. 

Elijah Craig Cask Strength Single Barrel

Our record-breaking eleventh Elijah Craig Single Barrel has arrived! We were lucky enough to pick out our second cask strength barrel of the year. We love to hand select single barrels whenever we get the chance, bringing the highest quality whiskey exclusively to our customers. This eight year old single barrel is filled with dark fruits of raspberry and cherry with a hearty oak back bone. It is an intense 126.7 proof uncut from the barrel and could use and ice cube or a few drops of water for it to open up. We pick out a few dozen single barrels of bourbon and rye a year, hand selecting the best we can find. Upcoming barrels include Ezra Brooks 120 Proof Bourbon, Rebel 120 Proof Wheated Bourbon, Rittenhouse Rye, Stellum Bourbon and Rye, Four Roses, and a Maker’s Mark Private selection.  

My favorite recipe for our France 44 Single Barrel Selections: 

Ingredients

  • 2oz Single Barrel Whiskey 

In a Lowball or Glencarin Glass (the perfect spirit glass) add the Elijah Craig Single Barrel and enjoy neat, with a few drops of water, or an ice cube.

Anyway you prefer, just enjoy yourself!