Tom & Dustin go to Kentucky!

Man poses in front of white barn with Jim Beam logo

by Tom Schneider & Dustin Harkins

Here at France 44, we love to bring our customers ‘barrel picks’—bottled spirits from exclusive barrels that we handpick ourselves. These barrels are most often bourbon or rye, but we have dabbled in tequila and scotch exclusives as well when the right opportunity arises. The process differs from distillery to distillery: some will send us samples, some bottled straight at cask strength, and some cut down to normal proof.   

Occasionally, we are offered a special barrel that can only be picked out in-person at the source. We go down to Kentucky to pick out straight from the source. We were lucky enough this year to be invited down to Four Roses to pick out a cask strength barrel from one of their 10 unique recipes. The catch is we must get to Cox’s Creek outside of Bardstown, Kentucky to select our special barrel. Tom & Dustin did just that at the end of May to secure our customers a barrel that will be showing up right in time for the fall and bourbon season.  

Six barrels of Four Roses Bourbon sit against a wall with a Four Roses sign

Getting the chance to pick out a Cask Strength Private Barrel of Four Roses is certainly a treat but to get one you must get invited down to their bottling facility in Cox’s Creek a half hour south of Louisville. This is where Mandy Vance, the Manager of the Private Barrel Selection Program, rules her roost. Mandy hosts Four Roses best customers from all over the country giving them an opportunity to pick out a unique barrel from one of their ten recipes. If you are lucky enough, they will have a barrel of each for you to sample and choose from.

Four Roses has two mash bills:

  1. High rye: 60% Corn, 35% Rye, 5% Barley (known as their “OB” mash bill, their flagship) 
  2. Low Rye: 75% Corn, 20% Rye, 5% Barley (known as their “OE” mash bill, much rarer)

To get up to 10 recipes, they also have five unique yeast strains (SV, SK, SO, SQ, SF) that control most of the fermentation process and much of the final flavors of the bourbon:

  1. OBSV: Delicate fruit and rye  
  2. OBSK: Rye and baking spice  
  3. OBSO: Rich fruit  
  4. OBSQ: Rye and light floral character  
  5. OBSF: Delicate rye and mint  
  6. OESV: Delicate fruit and caramel  
  7. OESK: Baking spice  
  8. OESO: Rich fruit and vanilla  
  9. OESQ: Delicate grains and light floral character  
  10. OESF: Herbs and mint  

Mandy sits you down with plenty of water and salty snacks to help guide you through ten single barrels. Some people ask about the recipes beforehand, but we chose to taste them blind and let the chips fall where they may. Only after we narrowed down the field from ten to closer to three, then we find out the recipe, ages, and the rough estimate of how much bourbon is left in the barrel.

We landed on a ten-year barrel of OESK. This recipe is known for its sweet cinnamon and clove properties, the barrel we chose has a good dose of rich dark cherry fruit to complement its complex spices. Hopefully this barrel will be arriving the beginning of September! 

The bourbon trail is an amazing experience when done correctly. It is an experience unlike no other, but it does take some patience and planning. Most distilleries are in either Frankfort or Bardstown, about an hour away from Louisville in different directions, east and south respectively. While you may not be drinking that much on these tours (they are not open bars by any means), it is important to eat and drink beforehand, plan out a designated driver, and try not to visit more than two distilleries a day. The heat, travel, and any alcohol consumption will tire you out faster than you may anticipate. Both Frankfort and Bardstown should take at least two days each if you want to savor the experience and experience it to the best of your ability.

 

We made it a point to check out Jim Beam for some amazing food before we ventured to Four Roses to pick our single barrel. Jim Beam comes highly recommended if you want some great food and ambiance before you hit the road. We also made it out to the Bernheim National Forest, highly recommend going, and saw some forest giants!  

In the meantime, while we wait for these barrels, we do have a small amount left of our Barrel Proof Ezra Brooks High Rye Bourbon brimming with raspberry fruit and spice and our caramel forward Stellum Single Barrel Bourbon available right now. In the coming months we will also have a brand new 8-year barrel proof Elijah Craig Bourbon Barrel brimming with light fruit and creamy vanilla as well as our second ever Rittenhouse 100 proof rye single barrel boasting bright spice and complexity, perfect for cocktails and sipping alike. We are always looking for more unique single barrels to bring our loyal patrons and we’ll keep you updated on future offerings when we have more news!  

Ready to Drink Cocktails for the Summer!

Cazadores Spicy Margarita, Tattersall Key Lime Gin and Tonic, Almare Spritz, St. Agrestis Non-Alcoholic Phony Negroni & Amaro Falso

Headshot of smiling man.

written by Tom

Summer is upon us, which means more time outside in the sun congregating with friends and family while the weather is nice. We want you to enjoy this fleeting time as much as possible and have many options for easy, ready-to-go cocktails perfect for throwing in the cooler to take on the go. Here at France 44 we have been hesitant in the past to bring our customers suboptimal pre-made cocktails, but the category has come leaps and bounds in the past few years and we’re here to share some of our favorites with you! 

Can of Cazadores Spicy Margarita

Cazadores Spicy Margarita - $16.99/4pk

Cazadores has three awesome offerings in thin sleek cans: Paloma, Margarita, and Spicy Margarita. While spicy is our favorite, all three tequila cocktails are fantastic in their own right. Made up of 100% Blue Weber Agave Tequila, orange liqueur, and jalapeno juice. It carries the same kick as some of the spicier ginger beers where it hits up front and lingers faintly, a perfect middle ground for both the spice lover and the Minnesota spice timid. All three of their ready-to-drink cocktails are perfect for drinking by the lake. 

Can of Tattersall Gin & Tonic

Tattersall Gin & Tonic - $12.99/4pk

Yes, gin and tonics are easy to make, but we are not always able to have all the ingredients ready at a picnic or cookout. Enter Tattersall’s Key Lime Gin and Tonic, a bright and zesty G&T ready to go with a hint of fun key lime on the finish. Tattersall’s G&T is a full-bodied cocktail showing both the quinine from the tonic water and the juniper from the gin with enough citrus that you don’t necessarily need the citrus garnish, but it wouldn’t hurt! The runner-up in the Tattersall can lineup is their Blueberry Collins, blasting forth with flavors of basil, blueberry, and lemon. It’s a fun and unique cocktail to bring to any get–together! 

Bottle of Almare Spritz

Almare Spritz - $19.99

Breaking from the can trend, our brand new Almare Spritz is a perfect aperitif spritz in a bottle. Bitter orange and bubbly, and made from an Aperol-esque liqueur and true Italian Prosecco, Almare Spritz is perfect to bring to a party as a host gift or to serve when you don’t want to whip up a bunch of effervescent cocktails while hosting on your own. While it is a pinch more bitter than some Aperol Spritzes, this cocktail is closer to a true Aperol Spritz as it would be served in Italy. We even have it chilled and ready to rock out of the cooler on your way to your next get-together. 

Bottle of Phony Negroni

St. Agrestis Non-Alcoholic Phony Negroni & Amaro Falso - $5.99

St. Agrestis is a small craft distillery based in Brooklyn, New York specializing in Italian-style Amari and pre–made classic cocktails. Yes, they have Negronis and Black Manhattans in various small bottles and big boxes, but they also have two delicious non-alcoholic options in sleek 200mL sized bottles. Their Phony Negroni comes across bright with bitter orange citrus and a pinch of bubbly to top it off, making it almost a Sbagliato, where you would use sparkling wine instead of gin as a base. A fantastic non-alcoholic aperitif. St. Agrestis Amaro Falso made its Minnesota Debut this week, emulating their flagship Amaro. Much richer and darker than its bright negroni counterpart, it uses the same mix of citrus, botanical, and herbal ingredients, including Gentian. The Amaro Falso also has the same signature zip of effervescence, made to emulate an alcohol bite. Amaro Falso is perfect for digesting after a meal, sans alcohol. It tastes like a combination of a digestif and the most adult cola you’ve ever encountered. 

Our ready-to-drink- and non-alcoholic sections are growing rapidly with new additions monthly. We’re always looking for the next new exciting cocktail to bring in and show off so make sure you come in and ask us what we’ve been imbibing on lately! 

June Spirit of the Month: Gin!

bottle of empress gin in front of purple flowers

written by Jake

Gin is said to have originated in the 16th century, initially crafted as a medicinal tincture. Juniper, renowned at the time for its healing qualities, played a vital role in the concoction of juniper-infused alcohol solutions administered to address various ailments. Fast forward to the present day, gin continues to be enjoyed, although its association with medicinal purposes may now be subject to debate. 

Most countries where gin is produced still require the presence of juniper for it to be labeled as gin. Apart from that, the choice of base spirits is quite diverse, although grain-based spirits tend to be the most prevalent option. 

Today, gin can be categorized into six main groups. The three most common are:  

  1. London Dry: London Dry gins are the most common and most traditional. They lean heavily into the juniper and must contain no added sweeteners or coloring. 
  2. New American: New American gin (also called Contemporary or New Western), while still containing juniper, start to break from convention a bit by using more unusual botanicals like kelp, lime zest, herbs, etc. This allows for wide-ranging differences among this style. 
  3. Old Tom: Old Tom gins are lightly sweetened and often have a warmer flavor profile. Old Tom is believed to predate London Dry, and as such, is called for in many early cocktail recipes. Try it in a Martinez! 
bottle of gray whale gin on sidewalk

GRAY WHALE GIN - $34.99

Gray Whale is an American Gin made in California. It uses native Californian botanicals including juniper, kelp, lime zest, and almonds. The result is a complex, bright gin that is perfect for a citrusy Gin & Tonic! 

Gray Whale Gin + Tonic: 

  • 2oz Gray Whale Gin 
  • 1 Can Fever Tree Tonic 

Add ice to a Collins glass. Add a small amount of your tonic, add the gin, and mix lightly. Top with the rest of the tonic and garnish with a lime wheel or lemon twist. Enjoy. 

bottle of empress 1908 gin, pink cocktail, bouquet of flowers
bottle of empress gin in front of purple flowers

EMPRESS 1908 GIN - $39.99

Empress 1908 Gin is named after the Fairmont Empress Hotel in Victoria, British Columbia. It uses a blend of botanicals, some traditional like juniper and coriander, and some more contemporary, like grapefruit peel, cinnamon, and ginger. However, the show’s star is the Butterfly Pea flower that gives Empress 1908 its unique and striking color. The compounds from the Butterfly Pea, when in the presence of an acid (like lemon or lime juice), change from a deep indigo into a beautiful pink. Not only does this gin taste great, its sure to give any cocktail you use it in an unforgettable appearance. 

    Empress Gin Sour 

    • 2 oz Empress 1908 Gin
    • 1 oz Lemon Juice
    • ¾ oz Simple Syrup
    • Egg White (optional)

    If using egg white: Add all the ingredients to a shaker without ice and shake for approximately 30 seconds. Add ice and shake until well chilled. Fine strain into a chilled glass and garnish with aromatic bitters or a lemon twist. 

    If not using egg white: Add all ingredients to a cocktail shaker with ice and shake until well chilled. Fine strain into a chilled glass and garnish. Enjoy. 

    Food Pairing: Juniper pairs incredibly well with beef, lamb, pork, duck, and game meats. With juniper being the most pungent component in gin, try your favorite gin or gin cocktail when you are grilling this summer!  

    Memorial Day Beverage Pairing Guide

    Peach Bourbon Cocktail garnished with mint sits in a garden bed

    Memorial Day is here, summer is beginning, and we’re embarking on a summer of pairing! Here at France 44, this is our favorite time of the year. We get to dust off our grills and pull some of our favorite summer bottles off the shelves.  

    Our talented butchers prepare gorgeous cuts of meat & house-made brats to grill, and lovely charcuterie to serve. If you have not checked out the case in our cheese shop yet, you absolutely must this weekend. Of course, you can also order online here. 

    Cookout style dining might feel casual, but you can and should still be intentional about the drinks you serve. Just as you may spend hours seasoning, marinating, smoking, and grilling meat, you should spend time finding just the right beverages that accompany and enhance your meal and take it to the next level. Luckily for you, Bennett, Tom, and Dustin of our beer, spirits, and wine teams, respectively, have put together a couple of beverage recommendations for you this week, to make your Memorial Day barbecue a night to remember.  

    BEER

    Perhaps the most common Memorial Day beverage is beer, so we’ll start there.  

    When pairing beer with food there are a few main principles that you’ll want to consider. The first is to pair a beer and food that have matching intensities. Think about what contributes intensity to each. For beer: alcohol, hop bitterness, malt flavor (caramelized, bready, toasty, roasty) and residual sweetness can all add intensity. In food: fatty richness, sweetness, spices and cooking techniques (searing, roasting, broiling, etc) can add intensity. The browning process that occurs while cooking food, called the Maillard reaction, is also the process that changes flavors in modified malt.  

    Let’s use that to segue into our second principle: identifying harmonizing flavors. Choosing a beer and food with similar Maillard flavor components will create a natural bridge between the two. Consider other components, like how a citrusy or herbal hop character might accentuate a dish containing fresh herbs.

    The last principle is to identify potentially contrasting or balancing elements. For me, the main focal point here is hop bitterness. Hop bitterness is great for cutting through fat and richness in food, achieving balance. On the other hand, when a hoppy beer is paired with spicy food, it will amplify the perceived spiciness which could cause imbalance. Other components to consider are carbonation and alcohol (which cut through and balance richness), and malt sweetness (which balances spice and acid). 

    Hefeweizen + Watermelon

    May is the beginning of watermelon season, so why not have a big ‘ol slice at your Memorial Day cookout. I would suggest taking sips of a bright fruity and spicy hefeweizen as you enjoy your fruit. The tangy yeastiness, soft texture from high-protein wheat, and dancing notes of banana, citrus and clove match the refreshing qualities of watermelon. 

    Cream Ale + Corn on the Cob

    Ahhh, the wonderful simplicity of grilled corn on the cob with a little butter. It still counts as a vegetable, right? Pair this staple with a Cream Ale, a lighter ale style that mimics some of the characteristics of lager. Similarly smooth and light, but with subtly more malt and sweetness from the use of flaked maize – no wonder it works so well!   

    Pale Ale + Cheeseburgers

    IPAs get all the attention and glory these days, but let me remind you that Pale Ales were the foundation upon which that castle was built. A quality Pale Ale can be a sort of multi-tool for beer pairing, and it goes especially well with burgers and pizza. Softly-sweet crystal malt harmonizes wonderfully with a brioche bun while the citrus and pine-like hop bitterness cuts through the richness of beef and cheese. Perfect! 

    COCKTAILS

    Raspberry Gimlet + Grilled Chicken

    Our Raspberry Gimlet is bright and refreshing on a hot summer day, like the ones we will hopefully be getting this weekend. The bright fruitiness will blend right in with the fresh fruits served at the beginning of a cookout and will cut right through the char and salinity of grilled chicken. If served as a long drink with ice and club soda this cocktail can be enjoyed all evening long.  

    2.5oz New Harbour African Dry Gin 

    0.5oz lime juice 

    1oz Mathilde Framboise Liqueur 

    Shake & Strain into a coupe glass 

    OR 

    top with club soda and ice for a longer lighter drink 

    Garnish with raspberries 

    Peach Bourbon Sour + Pork Chops

    Peach and pork go together through the contrast of sweet and savory; this is also why peach glazes are so common. Both have milder flavors that blend together quite nicely, especially on a hot day. This drink also has the freshness of a mint garnish and the spice of bourbon to keep everything nice and balanced. if we didn’t need a reason for a peach cobbler for dessert, we definitely have one now! 

    2oz Woodford Reserve Bourbon 

    1oz lemon juice 

    1oz Mathile Peche Liqueur 

    Shake & Strain into a lowball glass 

    Garnish with a mint sprig 

    Wine

    Lambrusco/Rosè + Brats

    I am a huge fan of Lambrusco and pink wine for grilling. Lini Lambrusco Rosso is killer with any brat. The lambrusco lends a dry but fruitful accompaniment to the salty grilled flavors of the meat.  Rose helps in a similar capacity, leading with a beautiful fruitful body that welcomes salt and rendered fat. Peyrassol Rose from France or GD Vajra Rossabella Rosato would be great choices.  All of these wines are also great served chilled.
    Two brats on a plate with kraut and potatoes
    Bottle of Rosabella Rose

    Cocktails for Spring!

    The sun is shining and we’re all getting eager to start hosting dinner parties in our yards, take the boats out on the lake, and enjoy evenings on the patio, with a refreshing drink in hand of course. Our liquor team put together a couple new fruity, summery cocktails with spirits we’re obsessed with here in the shop. These spins on classic cocktails are sure to wow your guests and make your summer evenings a little more exciting.

    PASSION FRUIT MARGARITA

    The Margarita is probably one of the most beloved cocktails and for good reason. This riff brings in a tropical twist that makes this cocktail even more refreshing! Tres Agaves Blanco tequila is very citrus forward and helps to lift the other flavors while still providing some peppery bite to round out the cocktail! 

    • 2oz Tres Agaves Blanco Tequila
    • 1oz Chinola Passion Fruit Liqueur
    • 1oz Lime Juice
    • 0.5oz Pierre Ferrand Dry Curacao

    Add all the ingredients to a cocktail shaker with ice and shake until well chilled. Serve over ice in a rocks glass or strain into a chilled coupe. Garnish with a lime twist or lime wheel.

    LAKESIDE ELIXIR

    Our take on a classic daiquiri

    The Daiquiri is an easy, classic cocktail, and the addition of the Chinola passion fruit liqueur takes it to the next level. The bright, slightly tart flavor of the Chinola pairs incredibly well with the rum and lime to create a new twist on a summer favorite! 

    • 2oz White Rum
    • 1oz Chinola Passion fruit Liqueur
    • 0.75oz Lime Juice
    Add all the ingredients to a cocktail shaker with ice and shake until well chilled. Strain into a chilled coupe glass and garnish with a lime wheel.

    PINEAPPLE MAI TAI

    How do you take a cocktail that screams “summer” and make it even more summer-y? Add in some pineapple! Plantation Pineapple Rum is a fantastic addition that take this cocktail in a new direction! Served up on crushed ice, nothing beats this one on a hot day! 

    • 1.5oz Plantation Pineapple Rum
    • 0.75oz Pierre Ferrand Dry Curacao
    • 0.75oz Lime Juice
    • 0.5oz Orgeat

     Add all ingredients to a shaker with ice and shake briefly. Strain into a rocks glass with crushed ice and float an additional 0.5oz of pineapple rum on top. Garnish with a lime wheel.

    Meet Melissa!

    How did you find your way to France 44? What do you do here and how long have you worked here? 

    I’ve been working at France 44 as our Human Resources Manager and Cider Expert for almost six years. Before working at France 44, I had worked for many years in non-profits, as the Executive director of several, and I ran my own Math and Reading Center. I was looking for a change and new challenge, and decided to look into working in a liquor store. The HR position opened up and I decided to go for it!

     

    What do you like to do when you’re not working? 

    I love to read. I escape reality in books, sitting on my porch swing. I read a lot of fiction, and my favorites are the books in the “Name of the Wind” series.

    How did you get into cider? What do you love about cider? 

    Today is the 9th anniversary of the day I found out I had celiac disease. I was a big beer drinker before, and was looking for an alternative with a similar alcohol content. The first cider I tried was the Milk and Honey Heirloom cider, and it changed my life. I fell down the rabbit hole and didn’t look back. I love the diversity of ciders, and the fact that two cider makers can take the same apples, and make such distinctive, unique products. But most of all, I love the community. I am a part of online groups, the Minnesota Cider Guild, and attend Cider Con every year. I’m also the cider expert for a local news station in Rhinelander, Wisconsin (WJFW), was named the 2023 Midwest Pemellier of the Year, and helped France 44 become a top Midwest off-premise cider sales location.

    Ok tough question – what is your favorite cider?

    Milk and Honey Heirloom reigns supreme!

    What do you want people to know about cider?

    First of all, IT’S CALLED CIDER, NOT CIDER BEER!

    But also, it’s not all sweet. Cider can taste like fresh apples, can be dry, can be sparkling or still; there’s something for everyone. I hope that more people will be open to trying it!

     

     

     

    Meet Our Beer Buyer!

    How did you end up working at France 44?

    After leaving my Job at a local wine distributor, I wanted to get back into the retail side of the industry. France44 was the only store on my list. That was over 16yr ago....

    Bill Nosan

    How many businesses have mysteriously burned down shortly after you were employed at them?

    Two businesses that I absolutely loved working for burnt down after I left. I have solid alibis for both incidents.

    Bill Nosan

    Word on the street is that you drink other things than beer...? Is that allowed? And what's you current go-to non-beer drink?

    I'm a sucker for a great Gin & Tonic, anything from Ridge Vineyards, South Africa Chardonnay and Chenin Blanc. Also, I'll fight anyone who doesn't think Griottine Cherries are the absolute most important item in a great Manhattan.

    Bill Nosan

    As the beer buyer, you have seen the rise (and sometimes fall) of many beer trends. What beer trend are you most excited about?

    We take a lot of pride in curating a great selection of beer in the department. That means we say no a lot more than we say yes. Obviously, we can't ignore the big trends, but I don't go chasing the smaller ones. If those smaller trends are going to work, they'll happen organically and not because we force them. Plus, trends tend to produce products we really don't get that excited about. Just give us well made classic styles!

    Bill Nosan

    We've heard you live in a mysterious land call St. Paul. What's one of your favorite restaurants there?

    Meritage is our splurge restaurant. El Burrito Mercado, Punch, Parlour and Pajarito are some of our neighborhood hang-outs.

    Bill Nosan

    We heard you love to cook. What's the best thing you have cooked recently?

    Last week I made griddle grilled Nordic salmon with Cajun corn cakes and sauteed green beans. Pretty happy with the end result. Basically, a big plate of comfort. I just started reading The Food Lab and The Wok--both written by Kenji Lopez-Alt. I Love his style of writing and it helps get through his textbook-sized books. Also my love of beef and pork have led me to blindly follow anything that Bradley Robinson of Chuds BBQ does with the grill/smoker.

    Bill Nosan

    What's your desert island beer?

    It would have to be a craft Pilsner. Or a Czech Pilsner.....or maybe a German Pilsner. And of course, Champagne. I try never to be too far away from a good bottle of bubbles.

    Bill Nosan

    Daiquiris For Days

    written by Jake

    Rum, lime juice, sugar. That’s all it takes to make one of the most classic cocktails of all time. Invented right around the start of the 20th century in a town of the same name in Cuba, the Daiquiri is the perfect drink for a hot, humid day. Legend has it that the drinks inventor, Stockton Cox, invented it when he ran out of gin but didn’t want to serve his guests straight rum. The addition of lime juice and sugar helped to smooth out the flavors of the rum and the rest is history. Now while the Daiquiri is ideal for hot weather, there’s certainly no reason that this delicious beverage can’t be enjoyed anytime of the year, even in a Minnesota winter. While the original recipe (which we’ll share below) is delicious on its own, a couple of simple tweaks can turn this drink into a complex, winter cocktail. Enjoy!

    THE ORIGINAL DAIQUIRI

    • 2oz White Rum – Any white rum that you enjoy will do, but we like Plantation 3 Star for its complexity and price point.
    • 1oz Fresh Lime Juice –  Fresh citrus juices are always the first choice but the bottled stuff will still make a good drink.
    • 0.75oz Simple Syrup – Traditionally a Demerara syrup is used (Liber & Co. make a good one), but truthfully any simple syrup will work.

    Add all your ingredients to a cocktail shaker with ice and shake hard until well chilled (frost will form on the outside of your shaker, that’s a good indication that it’s been shaken enough). Strain into a chilled coupe and garnish with a lime wheel.

    GINGER RIFF DAIQUIRI

    • 2oz Plantation Dark Rum – Once again, any dark rum you enjoy will do, but Plantation Dark Rum is excellent and is a great price.
    • 0.75oz Fresh Lime Juice – See above.
    • 0.25oz Liber & Co Ginger Syrup – Ginger syrup will add both sweetness, as well as spice.
    • 0.5oz St. Elizabeth Allspice Dram – This liqueur is a favorite of F44 employees. With notes of clove, cinnamon, nutmeg, and black pepper, this is what’s going to transform this drink into a winter classic. We recommend starting on the lower end of the measurement and increasing the amount from there if you want more of the Allspice flavor.
    • 4 dashes Fee Brothers Aztec Chocolate Bitters 

    As above, add all the ingredients into a cocktail shaker with ice and shake hard. Strain into a chilled coupe and garnish with a lime wheel, or, if you’re feeling fancy, express the oils from a grapefruit peel over the top of the drink. 

    Social, Local, Vocal: The (re-branded) Du Nord Story

    written by Karina

    If the mark of a good producer means that they make good products, Du Nord fills that qualification easily. If the mark of a great producer means that they use their platform to support and champion their local community and give a voice and opportunities to demographics that are usually not heard in the spirits and hospitality industry, then Du Nord is the GOAT.  

    The first thing you’ll notice when you ask Tom where the Du Nord stuff is at France 44 is that, well, you probably notice them a lot more than you used to. They recently chose to undergo a major rebranding, casting aside the more classic and traditional labels in favor of bold colors, big block letters—essentially demanding you to notice them.  

    And this is exactly it: Du Nord demands you to take notice. You’re first taken in by their boldness in packaging, but then you’re sucked in by their boldness in who they are and what they stand for. It’s not enough for Du Nord to talk about good ideas and social change—they live it out and challenge others to do the same. Their mission statement? “We want to change the rooms, open the doors and help people who have not traditionally held power see how we can make it in this business, this town, this life, this world.”  

    Du Nord even chose to re-brand the full name they go by: they’re now Du Nord Social Spirits (changed from Du Nord Craft Spirits). If this doesn’t tell you how focused they are on building community and creating connections, then nothing else will. This is something we at France 44 connect with on a deep level—the idea that alcohol isn’t just alcohol, and that it has the power and potential to be a catalyst for bringing people, ideas, and passions together, just like food does.  

    Here are some of our favorites that you should take notice of: 

    DU NORD PROMINENCE GIN - $32.99

    Taking home more awards than we can count, this gin is the only one you need to have on your home bar—especially if you love the juniper-forward kind of gin. The bold juniper is framed by softer notes of angelica, licorice and ginger, giving it a beautiful depth that proves it’s as good on its own as it is in a G&T—or better yet, in Du Nord’s ‘The Wigington’:

    The Wigington Cocktail

    • 2 oz Prominence Gin 

    • 1/2 oz fresh lemon juice  

    • 3/4 oz agave or honey syrup  

    • 2 dashes Angostura bitters 2 drops rose water  

    • Garnish with an edible flower, such as orchid 

    Shake all ingredients with ice. Strain into a martini glass or coupe. Garnish. 

    DU NORD PROMINENCE BARRELED GIN - $36.99

    This special-release gin turns the Prominence Gin up to volume 11. Aged in Du Nord whiskey barrels, this gorgeous gin is softened around the edges with whisps of vanilla and caramel notes along with the ever-present botanicals. Use this is as your base in an insane, off-the-wall version of an Old Fashioned:

    Gin Old Fashioned Cocktail

    • 2 oz Prominence Barreled Gin 

    • 2 dashes Angostura bitters  

    • 2 sugar cubes  

    • Garnish with cherry and orange peel  

    In a rocks glass, combine the orange peel or wheel, bitters, and sugar cubes. Muddle to combine. Add ice, gin and stir from the bottom to combine. Garnish. 

    DU NORD FRIEDA COFFEE LIQUEUR - $32.99

    Frieda is a cornerstone of Du Nord’s lineup, made using cold brew from locally-roasted coffee beans. Nutty and with a deep roasted flavor, it toes the line between chocolatey and dessert-y, and orange-spice-laden. Put this in your Negroni and you’ll never drink it the same way again:

    Frieda Coffee Negroni Cocktail

    • 1.5 oz Prominence Gin 

    • 0.5 oz Frieda Coffee Liqueur 

    • 0.25 oz Campari 

    • 1 oz sweet vermouth 

    • Orange peel garnish 

    Build in a rocks glass and stir with a large ice cube or sphere. Garnish with an orange peel. 

    Get inspired this month (and every month) and drink some “Real good booze that does real good.” Plus, try some of there awesome products on our tasting bar this Saturday! 

    Low-Alcohol Cocktail Recipe

    With dry January coming to a close, we thought now might be an appropriate time to ease everyone back into the harder stuff with a low ABV cocktail: the spritz. Generally, cocktails sit anywhere around 20 to 30 percent alcohol, but spritz style cocktails are much lower in alcohol, with ABV being right around five percent. The most famous of these types of cocktails is the Aperol spritz, a refreshing libation that’s particularly good on a hot summer’s day here in the Twin Cities. So, if it’s a good summer drink, why are we discussing it now, in the dead of winter? Well, by simply swapping out the Aperol with one of our favorite aperitifs, Bonal, you transform the bright and citrusy summer cocktail into something with rich flavors of ginger, baking spice, and bittersweet notes. Add a splash of elderflower tonic and slice of grapefruit, and you have a delicious low ABV drink, perfect for the winter. With all that being said, here it is, the Bonal Spritz:

    • 3oz Bonal Aperitif: Bonal is an aperitif that uses gentian root, cinchona bark (where quinine is derived from), and a blend of herbs that gives it its distinct bittersweet flavor.
    • 1 Bottle of Fever Tree Elderflower Tonic: Fever Tree Elderflower tonic is floral and lightly sweet, while still having that distinct quinine flavor that tonic is known for. We think it’s an excellent pairing with Bonal.

    Fill a large wine glass with ice, add your Bonal, top with the tonic, stir lightly, garnish with a half slice of grapefruit, and enjoy!

    This drink, if mixed according to the above directions, will have an ABV of 4.9% (don’t worry, we did the math so you don’t have to), so feel free to have two! The depth of flavors in the Bonal are lifted and enhanced by the sweet, floral notes from the tonic, while the grapefruit garnish adds a pop of color and beautiful bittersweet aromas that only make this cocktail even better. The result is a fantastic winter variation of a classic summer drink that we hope you’ll enjoy as much as we do!