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! Check out our glassware gift pack add-ons, our mystery bottle stocking stuffers, France 44-exclusive wine maps and drink coasters, and France 44 class gift certificates. There’s also a tried-and-true list of delicious and exciting wines that are sure to impress any host (and keep your party invites coming for years to come). And if you don’t see exactly what you’re looking for, come talk to our staff for more ideas or fill out this nifty custom gift form. Cheers, and happy shopping!
Gift Boxes
BLIND WINE TASTING KIT
Welcome to the world of blind tasting! Everything you'll need to blind two delicious wines (one white, one red) is included in this kit. We'll guide you from start to finish on the process of blind tasting, and you'll come out a more experienced taster on the other side.
LOCAL BEER BOX
This 2021 holiday version of our Local Beer Gift Box includes a selection of ten of our bestselling Minnesota-made craft beers. It includes a wide array of styles from Helles lagers to chocolaty stouts, and a short description of each beer.
MANHATTAN COCKTAIL KIT
One of the most important recipes in the cocktail canon, the Manhattan is an essential drink for anyone hoping to master their mixological skills. Our cocktail kit includes all the ingredients you’ll need to create a classic rendition, along with a step-by-step recipe.
NON-ALCOHOLIC SAMPLER KIT
If you want to be the life of the party without the hangover, we’ve got you covered. This non-alcoholic sampler kit has a little bit of everything, including beer, sparkling wine, and cocktails. You get two of each product to share with a friend!
Glassware Gifts
Found the perfect bottle, but need something else to gift-ify it? Choose to add on some glassware to complete the package. Plus, we’ll put it all in a ready-to-give gift box, complete with crinkle and a ribbon!Click each add-on to see our recommended spirits to include with the glassware.
Up your gift giving game by adding six traditional ceramic Copitas (tiny cups) to your mezcal, tequila, or agave spirit purchase.
Recommended Spirits (sold separately):
BANHEZ ENSEMBLE MEZCAL I $29.99 I Comprised of 90% Espadín and 10% Barril agaves, this mezcal is delightfully mild, floral and fruity (pineapple, banana). Banhez Ensemble is perfect for first-time mezcal tasters and wonderful for cocktail innovation.
CUATRO COPAS EXTRA AÑEJO TEQUILA I $99.99 I An incredibly complex and smooth Extra Añejo Tequila with notes of vanilla, caramel and citrus.
Make your fancy rum gift even fancier with two Rum Taster glasses to enhance all the complex aromas and flavors in a high-class bottle.
Recommended Spirits (sold separately):
PLANTATION XAYMACA RUM I $24.99 I With Xaymaca Special Dry, Plantation revives the quintessential Jamaican-style, 100% pot still rums of the 19th century with an expression of intense flavors that reveal the traditional, legendary Rum Funk: aromas and flavors of black banana and flambéed pineapple.
EL DORADO 12 YEAR RUM I $36.99 I Lush tropical fruit and spice nose with hints of honey and dark sugar. Round, mellow, full bodied palate with rich flavours of fruit and spice. The finish is delightful, elegant and dry.
Add two classic Glencairn glasses to your bourbon, whiskey, or scotch purchase. A must-have for any whisk(e)y lover, from novice to connoisseur!
Recommended Spirits (sold separately):
FRANCE 44 STELLUM SINGLE BARREL BOURBON I $54.99 I This is a 5 year MGP cask strength bourbon picked out by your favorite staffers just for you! Bright cherry and caramel milk chocolate hit you up front before coming through with oak and spice.
BOWMAN BROTHERS SMALL BATCH BOURBON I $32.99 I The Bowman Brothers Small Batch Bourbon is distilled three times using the finest corn, rye, and malted barley, producing distinct hints of vanilla, spice, and oak.
Stocking Stuffers
Pick up a box of mulling spices, a three-bottle sampler pack of your favorite spirit, or a pre-wrapped Mystery Mini gift.
Our Mystery Mini boxes are great for stocking stuffers, a white elephant gift exchange, or for those “I feel I should get them something but I don’t know them very well” scenarios. Four 50ml bottles of booze are included, but it’s a surprise as to what you get!
We also have our very own French wine region coasters! Grab one or all six. Only here at France 44!
Wines for Host Gifts
J. LAURENS ‘LA ROSE NO. 7’ | $18.99 | This festive pink bubbly is one of our all-time favorites, no matter what time of year. Best to get two bottles though, or your host gift will be gone before you even walk out the door to the party.
WARIS LARMANDIER ‘RACINES DE TROIS’ BRUT CHAMPAGNE | $64.99 | Cuvée Racines de Trois represents the “three roots” of Waris-Larmandier: the contribution of the three siblings to the project, and their use of three grape varieties, and coming from three regions of Champagne. The Waris-Larmandier style is terroir-focused, understated, structured, and ultra-elegant.
DOMAINE CARRETTE MACON-MILLY LAMARTINE | $19.99 | This unoaked Chardonnay is the perfect host gift, whether it gets opened at the table or not. Just enough fruit and creaminess to provide texture and a delicious flavor, this high-class white wine is a guaranteed success at any function.
FOSSIL POINT PINOT NOIR | $17.99 | Showcasing notes of ripe plum, black cherry, clove, and pomegranate, this Pinot offers a quality well above its price point. Fossil Point Pinot has concentrated flavors that will pair well with slow-cooked pork belly, roasted duck or miso-glazed Salmon.
O’SHAUGHNESSY NAPA VALLEY CABERNET SAUVIGNON | $84.99 | This polished and rich Cabernet checks all of the boxes. It is plush, complex, and perfect for your holiday roast. O’Shaughnessy is a fabulous wine to drink now and over the next decade.
ST. AGRESTIS AMARO | $39.99 | Although it is not a wine, the St. Agrestis Amaro is the perfect after dinner drink to cap off your holiday party! It is one of our staff favorites and is great for new Amaro drinkers and enthusiasts alike. Organic herbs, roots and citrus are macerated into a neutral spirit to produce this Brooklyn-made Amaro.
Thanksgiving 2021 is shaping up to be one for the record books. There’s nary a turkey to be found this side of the Mississippi. Sweet potatoes are flying out grocery store doors faster than they can be stocked. And if you haven’t reserved your France 44 Cheese Shop Pumpkin Pie by now, you might be relegated to eating pumpkin puree by the spoonful right out of the can instead.
But one thing that won’t be hard is choosing which libations to pair with your holiday feast. Whether you’re planning for two or 20, the France 44 staff will help you choose the perfect Thanksgiving beverage lineup. From appetizer aperitifs to pumpkin pie potables and everything in between, we’re sharing what we’re bringing to our own tables in hopes of bringing some inspiration to yours. (If you want the fast and dirty shopping list, just scroll to the bottom.) Happy Thanksgiving!
Flora Prosecco |$15.99 | “My favorite way to start Thanksgiving is with mimosas! Flora Prosecco has become my favorite go-to. Try it with pomegranate or cranberry juice for a festive twist. It also tastes great without juice. That gives it the dual function of mimosas and bubbles to have with dessert!” – Melissa
Leffe Blonde| $8.99/6pk | “The flagship of Leffe, it’s smooth and fruity with a spicy aftertaste! At 6.6% it’s an excellent beer for any dish and relaxing moments with family and friends.” – Kayla
Gail ‘Doris’ Red Blend| $24.99 | “Loving this wine right now and probably will forever. This vintage has a high percentage of Zinfandel accompanied by about 15% of a variety of other grapes. Classic field blend. The Zin isn’t uber jamtastic, and that may be why I’d drink this with any holiday fare. Ripe raspberry, strawberry preserve, and a skosh of pepper round out the palate. Simply stunning.” – Dustin
Paul Nicolle Vieilles Vignes Chablis|$29.99 | “Good Chablis is what I’m bringing to Thanksgiving this year. There are few better pairing wines than a crisp, minerally Chablis, and the small Paul Nicolle domaine is at the top of the game. It is full-bodied enough to stand up to the bigger flavors on your Thanksgiving table, but that laser-sharp acidity also cuts through the salty and savory flavors in your stuffing, turkey, gravy, potatoes… (excuse me, I accidentally drooled on the keyboard).” – Karina
Arnot-Roberts Trousseau| $34.99 | “My current favorite ‘close my eyes wine’ – a wine so good you have to close your eyes and give it your full attention. The whisper-quiet honeyed red fruit flavors provide a refreshing counterpoint to the commotion of the holidays. Drink this one on its own (preferably on your own) when you need a break from the loud flavors (and personalities) of the Thanksgiving dinner table.” – Ryan
Peter Lauer Riesling ‘No. 25’ Trocken | $29.99 | “It’ll come as no surprise to anyone who reads our blog that I’ll be drinking German Riesling at my Thanksgiving celebration this year. My pick is focused, zingy and bone dry. The winemaker, Florian Lauer, has made is his life’s work to preserve the historic vineyard names of the Kupp area within the Mosel region of Germany. You’ll find it to be the perfect aperitif wine for your cheese board and shrimp cocktail.” – Amy
Seghesio Sonoma Zinfandel| $23.99 | “Thanksgiving is one of the most gluttonous meals of the year, and I have no idea why people pair this wonderful feast with delicate, lightweight wines. Try a Sonoma County Zinfandel at the dinner table this year, especially if you’re smoking the turkey. Silky, rich berry fruit–low tannins–spicy kick–absolutely delicious. It’s a perfect match. ‘Merica!” – Bill
Shacksbury Cider Variety Pack I $21.99 I “I am in love this this variety pack from one of my current favorite cider producers. The pack has 4 cans of each of the following: Shacksbury Dry Cider, The Vermonter (a delicious gin-like dry cider), and the Shacksbury Rosé (aged with red wine grapes). There really is just something about fall weather and fall food that screams for a delicious ice-cold cider. The variety pack is the perfect way to make sure there is a style everyone will like at your Thanksgiving.” – Josh
St. Agrestis Amaro| $39.99 | “I really enjoy this on its own! The bitter/herbal start really meshes well with the cinnamon and sarsaparilla on the finish. Makes me think of the holidays – and at 30% ABV, it’ll keep ya warm too!” – Stephen
Bowman Brothers Small Batch Bourbon| $32.99 | “I’m currently in love with the small batch Bowman Brothers bourbon. Its bright notes of cinnamon and gingerbread pair perfectly with my favorite vermouth to make a lovely Manhattan. It’s definitely something I look forward to making for my family during the holidays.” – Aaron
Ezra Brooks Cream Liqueur| $14.99 | “After the Thanksgiving rush, I feel quite beat. We sell gobs of cream liqueur this time of year and I’m going to treat myself to some Ezra Brooks Cream Liqueur in some coffee after my morning run… that I’m not going to take. It’s every bit as good as the best cream liqueur at half the price. I may even make myself an evening bourbon cream milkshake for dessert because I’m worth it!” – Tom
Schneider Weisse Aventinus Weizen Doppelbock I $5.99/500ml I “When it comes to pairing beers with Thanksgiving dinner, I prefer something with yeast-driven flavors, some alcohol warmth and fine carbonation. While most beers that fit this mold come from Belgium, some good options can also be found from Germany. Schneider Aventinus is one of my favorite food- (and cheese!) pairing beers. Sophisticated yet perfectly balanced with notes of plum, fig, clove, banana bread, cola and caramelized malt. The finish is warming with a prickly tingle of carbonation. Try it with L’Amuse Brabander goat gouda for a heavenly pairing.” – Bennett
Hamm’s Beer | $17.99/30pk | “What’s the best pairing with Turkey? Ham(m’s). The magical elixir from the land of the sky blue waters, Hamm’s. It tastes like beer and I like it.” – Rob
No matter your reason for cutting back or ditching dairy, here are some fun cocktail ideas to keep you warm and fuzzy all winter long. I’ve included remakes of traditional cocktails with my personal recommendations for dairy free alternatives, plus some new festive cocktails to try! Trust me, you don’t have to feel like you’re missing out, dairy free alternatives have come a long way and the possibilities are endless.
In a cocktail shaker, add the eggnog, vodka, and amaretto. Add 1 cup ice, shake, and strain into a martini glass. Garnish with fresh nutmeg and dark chocolate shavings.
8 oz vanilla almond milk (I recommend Califia Farms)
1 Chai Tea bag
Heat almond milk in a small saucepan, but do not boil. Remove from heat and steep chai tea bag for 2-3 minutes. Meanwhile, pour whiskey and orange juice into an oversized mug. When tea is steeped, remove the tea bag. Pour almond chai over whiskey and orange juice. Stir well and top with a tiny dash of cinnamon. Garnish with an orange slice and a cinnamon stick.
Combine all ingredients in a cocktail shaker, fill with ice, and shake until outside of the shaker is frosty (about 30 seconds). Strain into a rocks glass filled with ice and garnish with fresh grated nutmeg.
2 tbsp aquafaba (the juice from a can of chickpeas!)
Add all ingredients to a cocktail shaker and add ice. Shake vigorously for at least a minute or two so that aquafaba produces foam. Strain into a glass and serve immediately with a garnish of lemon twist and a cherry (we recommend Muddle Me Bourbon Cherries).
*You can use any amaretto you like for these recipes. I have listed Dapper Barons and Disaronno in these recipes for those who are avoiding animal products entirely. They are both vegan friendly!
Gather round, all ye of hardy constitution and eccentric drinking habits! ‘Twas the week before Halloween when Sam wrote a blog post about Genever; that elusive spirit of cocktail-lore, long figured to be lost to history. It’s a tale of an ingredient coming back from the dead, the resurrection of the crown jewel of the Cocktail Renaissance.
Editor’s Note: We’re gonna be nerdy and go through some history here. If you want to just know what the stuff tastes like, skip to the bottom of the article, or come visit us at the store this weekend—we’ll be pouring Old Duff Genever on the tasting bar.
Prologue: Minnesota, 1867
It’s 1867 and you’ve had a long, hard day farming sugar beets in Winona. You head over to your local watering hole, and, perhaps being a somewhat well-to-do farmer, you treat yourself and ask the bartender for a “gin cocktail.”
What you receive in your chilled cocktail glass is not a Martini. It’s not a gin-and-tonic, and, smelling it, it’s not even particularly piney or juniper-forward. You take a sip of the light-amber hued concoction… what you taste is not unlike an Old-Fashioned; there’s definitely sugar, definitely some sort of cocktail bitters, but that base spirit… it ain’t gin.
And that’s because it wasn’t gin. Or, at least, not what we’d consider gin today. The spirit—which you can see advertised here in the Winona Weekly Republican was called “Holland gin”—or, as they called it in Holland, genever.
The Long Road to Gin
Genever is old. Really old. Descended from medicinal juniper tonics that were being produced as early as 1269 CE, genever has been taxed as a recreational spirit in Holland since 1497! It is the parent spirit of both whiskey and gin, a fact that quickly becomes apparent after your first sip. Malty and rich, yet lightly flavored , genever is like the love-child of single malt scotch and English gin.
The earliest Irish whiskey recipes, dating from 1611, were for unaged, well-crafted grain distillate with a teensy amount of botanicals added for flavor, including juniper. That’s essentially a description of genever. The real stuff, what the Dutch would have called moutwijn, or, maltwine, is a distillate of grains (traditionally malted barley and rye—more on that in minute) with a small amount of juniper and hops (!) added for flavor.
That traditional style maltwine genever swept the (European-influenced) globe, at times becoming even more fashionable and expensive than Cognac. By the mid-1860s, genever was one of the world’s best-selling spirits—popular enough that it was even being shipped out to the fledgling Northwest Territory of the U.S., which would soon become Minnesota (see the 1855 ad above in the Winona Weekly Express).
While Americans stuck to imported Dutch Genever (imports to New York in 1850 dwarfed English gin at a ratio of 450:1), the British attempted to make their own version of it. Unfortunately, British distillers couldn’t compete with the technique of the Dutch masters. To cover the harsher base spirit that many distillers produced, merchants would often sweeten the spirit with sugar and add additional juniper flavor. The resulting spirit is a poor facsimile of genever, but it became quite popular with the British public, who dropped the “-ever” and called it “gen,” which quickly transformed into “gin.”
That sweetened style of gin was known as “Old Tom” gin—and you can still purchase it today from a select few producers. For a time, true Dutch genever and Old Tom gin were interchangeable in the bartender’s arsenal, with the former taking the name “Hollands” in many recipe books. Up until Prohibition in the U.S., if you asked for gin in a bar, you’d probably be getting either genever or Old Tom.
It wasn’t until the invention of the column still in the early-1800s that anything resembling the “dry gin” we know now began to come onto the scene. The spirit produced by a column still was lighter and crisper than the malty, fuller-bodied stuff that came off the old-school pot stills used to make genever. Column-stills also produced spirits with fewer impurities, allowing producers to bottle it with less and less sugar to cover up “off” flavors.
Real Dutch genever began a slow decline in popularity due to the dual tragedies of American Prohibition and World War I, but after the devastation of World War II, Dutch producers had to decisively pivot away from it to survive. The techniques of genever production were labor-intensive and the raw materials were expensive. Sensing a changing marketplace and a need for fast cash, Dutch producers went all-in on liqueurs and vodka for their export markets. Some distillers continued producing a bit of genever for local tastes, but the marketplace had changed—today, only a dozen or so distilleries remain in Schiedam, the historic home of genever production—down from the industry’s peak of about 250 distilleries in its heyday.
Enter the Duff
The revitalization of pre-Prohibition cocktail recipes and techniques that has swept the U.S. over the past twenty to thirty years has been called the “Cocktail Renaissance.” History buffs, academics, professional bartenders, and at-home tipplers have all contributed to a wealth of information that has allowed bars to slowly but surely shift drinking culture in the U.S. back towards spirit-forward cocktails with high-quality ingredients. In other words: Negronis are in, Sour Mix is out.
Key to this transition has been the resurrection of (formerly) archaic ingredients like absinthe, rye whiskey, vermouth, and, now, genever, which were called for frequently in pre-Prohibition cocktail recipes, but, until recently, were mostly unavailable in the United States. Enter Philip Duff, a cocktail soothsayer who was on a single-minded mission to bring back genever. And not just any genever, but a true, 100% Maltwine.
courtesy of the Old Duff Genever Distillery
See, genever production hadn’t exactly stopped cold in Holland following the post-WW2 market crash; a few Dutch producers like Bols had continued to keep it in their product lines. But the product they were making, sometimes called jonge genever or “young” genever, was a column-still product that didn’t really resemble the old-school stuff. It was lighter in flavor, more juniper forward, and, critically, the base spirit was not the traditional moutwijn blend of malt and rye, but a neutral grain spirit—more like a vodka.
Philip Duff set out to rectify this. Approaching a historic distillery in Schiedam with a historic genever recipe in hand, he contracted them to produce Old Duff Genever: a true Dutch genever with the historic seal of Schiedam (they’ve got a seal for everything over there) on the bottle, certifying it as the real-deal thing.
What the Heck Does it Taste Like
Old Duff comes in two varieties:
The green bottle Old Duff Genever ($36.99)is a modern-style genever. 53% pot-still Maltwine, 46% column-still wheat distillate. The column-still spirit lends a lighter touch to this bottling, which, combined with a broader botanical base that includes juniper, citrus, coriander, star anise, and licorice, creates a sip that tastes like a fuller-bodied, maltier style of London Dry gin.
This is the stuff to pull out for a party. Make long drinks like a John Collins (John for jenever!) with it, or sub it out for gin in a cold-weather G&T. Bottled at 40% ABV, it’s meant as an approachable first sip into the world of genever.
Old Duff’s black-label, 100% Maltwine($49.99) on the other hand, is the real-deal genever experience. This is what genever would have tasted like in the 1800s. Made from 2/3rds rye and 1/3rd malted barley, and flavored with only juniper and English bramling hops, this authentic moutwijn is the missing ingredient in dozens upon dozens of classic American cocktails. It’s the missing link between scotch and gin, the middle-ground when you don’t know if you want whiskey on the rocks or a Martini.
Mix yourself up a Martinez, the predecessor of the Martini, with Old Duff instead of gin and sit back in bliss. Or try an Improved Gin Cocktail—essentially a genever old-fashioned—and learn what contentment is. The stuff is magic, and its ability to bring lost cocktails back from the dead is truly a Halloween miracle.
…
Our friends at Libation Project will be mixing up genever cocktails on the bar this weekend at France 44. Swing by to have a little taste of history, and then pick up a bottle or two for yourself so you can take your own crack at a little liquid necromancy this Halloween season. Proost!
Soju is an often overlooked category in America. World wide, it hosts the world’s number one selling spirit brand (Jinro Soju) and makes up 97% of the clear spirit consumption in South Korea. It is a relatively low alcohol clear spirit made from different grains (rice, wheat or barley) and starches (potatoes or sweet potatoes) meant to be consumed chilled in a communal atmosphere usually accompanied by food, often spicy Korean barbeque. It can also be substituted into any martini, bloody mary, negroni, highball, or collins in lieu of another clear spirit for a lower alcohol option, as it usually sits between 12% and 30% alcohol instead of 40% plus here in the States. Consider it a lower alcohol, more viscous, slightly sweeter alternative to other clear spirits. There are very lax rules to soju from the alcohol percentages, additives, and flavorings.
Our soju:
The Classic: Jinro Soju. It is literally the best selling spirit brand in the world. Sip it chilled with family and friends. $12.99/750ML
The New Yorker: West 32 Soju. West 32 is an ode to New York’s Korea Town, and a good example of how far Soju can reach and how it can be made anywhere. $19.99/750ML
Tom’s new guilty pleasure: Damso Lychee Soju. A small 375ml bottle of soju flavored with lychee, a perfect light sweetener spin to top a gin & tonic, collins, highball, vodka soda, or sparkling water. $9.99/375ML
Soju’s cousin, Shochu, is quite the opposite. Their names are very similar, as the “so” and “sho” translate to burned, and the “ju” and “chu” translate to alcohol in Korean and Japanese respectively. These are distilled spirits, where sake is a fermented product, separating it entirely. Shochu is much stricter with its rules and regulations. It has a history dating back 500 years and has different appellations just like champagne and cognac. It is made with similar ferments, usually sweet potato, barley or rice. The big difference is purity, as no Shochu can have any additives and in the case of top shochu they can only be distilled once to show the purity of the distillate, designated as Honkaku. Shochu sits higher in alcohol than soju, usually between 25-35%.
Our shochu:
Mugi Hokka Honkaku Shochu. Made from Shooner barley and left to ferment for 17 whole days before a single distillation run in an atmospheric pot still in the Tensei Distillery in the Osaki Township in Kagoshima. If that’s not enough, they let it rest for five years in enamel tanks. Mugi Hokka shows notes of dark roasted coffee and dark chocolate. A perfect pairing for red meat, coffee and chocolate. $34.99/750ML
Colorful Honkaku Sweet Potato Shochu.Made from two different sweet potatoes fermented with two different Koji yeast strains by two different distillers! A very rare occurrence. Colorful is how they describe the nose and palate as it is flush with papaya, nectarines, great florality, and a soft vegetal smoke in the background. $52.99/750ML
Now for the hard part, where does soju and shochu go on the shelf? There is no right or wrong answer. We have created a shelf in between vodka and gin that houses spirits that fit a small category and definitely do not belong with liqueurs. Here you will find soju, shochu, aquavit, grappa, amongst other distillates. Go explore next time you’re in the shop!
Aquavit is a Scandinavian spirit that is traditionally flavored with ingredients such as caraway, cardamon, fennel, or dill. You can easily substitute aquavit into your favorite whiskey, gin, or vodka drinks for a tasty new variation. Through September we will feature some of our favorite aquavits and show you how versatile it can be! Let’s leave the lutefisk to the Nordics and broaden our savory cocktail arsenal with that dusty bottle of aquavit instead.
Aquavit can also be enjoyed chilled or over ice. This week we recommend trying Skaalvenn Aquavit with Northern Lights Blue Cheese from the Cheese Shop. Each batch of Northern Lights Blue is hand crafted in small batches with fresh ingredients and milk from local Brown Swiss cows who are allowed to graze on pasture all year long, which helps create a rich creamy texture and delicious flavor. The cheese is aged for a minimum of four months, longer than most blue cheese, which adds to its creamy texture and peppery taste. This cheese will pair nicely with Skaalvenn’s Aquavit, which is distilled from wheat and flavored with caraway, fennel, orange peel, and aged in oak barrels.
Each week for the month of August we’ll bring you a different cocktail recipe or food pairing featuring Mezcal (tequila’s smokier cousin). Mezcal comes from 9 different regions in Mexico, the most common being Oaxaca. Similar to tequila, it is distilled from the heart of the Agave plant. Unlike Tequila, any type of Agave can be used. It is also most commonly pit roasted prior to fermentation, giving the final product its distinct, smoky flavor. If you haven’t tried mezcal before, this might be just the nudge you need to get a bottle to experiment with!
Week 1:
Smoke on the Water In a cocktail shaker with ice, combine:
Stir until well chilled and strain over fresh ice into a rocks glass. Garnish with a twist of lemon peel.
Week 3: Mezcal Food Pairing!
This week we are going to pair mezcal with a fun snack from the Cheese Shop! We recommend trying Xicaru Silver Mezcal with Jamon Serrano and goat cheese (Order online HERE). Jamon Serrano is a dry cured Spanish ham sliced thin and one of the most iconic Spanish food products. While mezcal is from Mexico, the smokiness will highlight this meat well, and the goat cheese adds a nice creamy finish. Xicaru is available in 375 ML bottles so it’s a less intimidating purchase if you want to try mezcal for the first time. This is the perfect pairing to take along to a happy hour or picnic gathering to introduce your friends to the amazing world of mezcal (and the fun things you can find at our Cheese Shop)!
Week 4: The Final Week!
This week we’re going to make the easiest cocktail pairing ever. Last weekend at the cabin? Quick pairing to wind down after a busy week? We’ve got you covered. This week’s mezcal is going into Summer Lakes Bootleg mix, which will create a very tasty twist on a mojito. We recommend trying Derrumbes San Louis Potosi, which uses above ground roasting methods for a less smoky mezcal. You’ll get hints of bell pepper, minerals, and a little funkiness that’s going to pair great with pimento dip and some crackers from the cheese shop. Quickest shopping trip ever, and you’ve got an easy but delicious cocktail and snack covered for wherever life takes you.
By Melissa, Operations and Systems Queen (and Cider Specialist!)
Author Arnold Bennett was quoted as saying, “Any change, even a change for the better, is always accomplished by discomforts.” In the last 16 + months of trials with new sales systems and ordering platforms at France 44, we have all experienced exactly what he was saying 100 years ago.
Let me start by saying THANK YOU to all of you loyal customers who have stayed with us through all the changes that have occurred. Staffing, business hours, technology, and operations have all changed a lot. Some things have gone very well (curbside pickup, virtual classes) while others didn’t go well (new apps). Your feedback has been heard about all of it and we have been working hard to adjust and make things better across the board.
The biggest complaints came about ordering online. The new platform we have been using is great for somethings we do, but not for the online store. For the last several months, we have been redeveloping the online store for a better user experience. For those of you who use the online store, you will see a very different layout. We hope that you find it easier to find the products you are looking for.
As for a new app, we have not been able to find one that meets all our needs. We will continue to look but in the meantime, you can always ask someone at customer service to look up your past purchases and points. If a time comes where the perfect app can be ours, we will let you know!
Once again, thank you for your patience as we navigated all the changes we experienced together. Know that the one thing we will never change is our commitment to providing the best customer service we have the ability to give. We continue to welcome feedback as we work to improve our systems and online shopping experiences. Cheers, and thank you!
On this installment of “Drinking with Intention” we will explore our liquor aisles to find distilleries and businesses that are minority owned, or that have master distillers that fit the bill. I decided to dive into all the amazing things that our local businesses are accomplishing first and then will take you through our liquor aisles to feature even more distilleries leading the way in creating diversity within the liquor industry. The fight for equality is a long one, and hopefully one day we won’t need to write blog features about minority owned and operated businesses. They will be so common it will be normalized and not anything to note anymore. I hope we see this someday soon! In the meantime, here are some amazing companies to check out next time you visit us.
MINNESOTA HELPING TO PAVE THE WAY
courtesy of crookedwaterspirits.com
Crooked Water – Minneapolis, MN | Heather Manley started Crooked Water in 2013, when there was only one distillery operating in Minnesota, after tasting a small batch spirit that really spoke to her. This inspired her to make spirits that are approachable but with complex flavors. She interviewed about a dozen distilleries from Wisconsin to the Dakotas and made a connection with Nick, the owner of Yahara Bay Distillery in Madison, WI and the rest is history! With Heather’s background in food (she even owns her own seasoning company) and Nick’s distillery experience, Crooked Water was born. Inspired by her favorite cask finished scotches, her first product was bourbon aged in sherry and port barrels which sold out immediately. She then went on to create a gin and a vodka, and now has 13 products on the shelves. Without investors to answer to, Heather is able to create products she wants to drink: high proof but approachable, high quality, and that honors her vision. Heather also auctions off dinner parties at her house multiple times a year to raise funds for local nonprofits with missions of all kinds, raising over $100k to date. She cooks everything herself and features Crooked Water cocktails and tastings!
I asked Heather how being a woman in the liquor industry has impacted her and she said it’s been an awesome experience and that being a woman helps her stand out. She went on to add that it’s much more challenging to be a small craft business trying to find distribution partners and get her products out there. She has done a great job though, with Crooked Water available in seven states! Heather also informed me that everything Crooked Water needs is done in house, which is incredibly beneficial to it’s growth. So far she hasn’t kept any profits and has reinvested everything back into her business. Her partner Rhett creates the artwork (and has even won some awards for it), and with Heather concocting unique flavor profiles there’s not much more you need to stand out on the shelves. It all speaks for itself.
You can find Crooked Water in our bourbon, whiskey, ready to drink cocktails, vodka, gin, and liqueur isles. We recommend trying their Manley’s Old Fashioned.
courtesy of dunordcraftspirits.com
Du Nord – Minneapolis, MN | Yeah, okay, I’m obsessed with Du Nord and I’m not trying to hide it! I’ve already featured the amazing things Chris Montana is doing in Drinking With A Purpose (part one), but I could not write about minority owned distilleries without giving them another shout out, especially considering Du Nord was the first black owned distillery in the US! They also have a diverse cohort, including Maria K. who helps Chris lead their distillation team.
Lovejoy’s – Saint Paul, MN | Charles Lovejoy was bartending at the Happy Gnome in Saint Paul when he started running their bloody mary bar and making the mix from scratch. Without telling patrons he had made it, he asked for feedback and was able to tweak his recipe to perfection and Lovejoy’s was born. After bottling some of his mix for a gift basket auction to raise money for his mother’s nonprofit, he joined forces with his sister to create a business to sell it to a broader audience. $2 of every bottle sold was donated to Family Place until it unfortunately had to close a couple of years ago. Since then, Charles has partnered with other nonprofits helping homeless youth in the twin cities and now donates to Face to Face, Truth Center, and Connections to Independence. I asked Charles how his hot sauce came to be, and he said he was never much of a hot sauce person but he had a regular that always complained his bloody mix was never hot enough so he decided he would make one to “burn his face off”, which was a huge hit!
courtesy of lovejoybrand.com
When asked to speak on being a black business owner, Charles said since he’s always been a black man he’s not sure how else any of this could have played out. Every small business has its ups and downs but he has found an incredible community of entrepreneurs, artists, and people willing to help within the twin cities. And of course, having representation matters. He said that if anyone has ideas to start their own business that they should just go for it, and that they will find plenty of support here.
You can find Lovejoy’s in our mixer section. They currently have the original bloody mix, a Thai basil mix, and hot sauce. I recommend trying them all! But especially the hot sauce if you’re looking for good flavor with deep heat. (It’s my favorite, I put it on everything! It’s also unofficially an amazing hangover cure, but you didn’t hear that from me.)
Vikre – Duluth, MN | Emily Vikre and her husband Joel felt the tug to return to Duluth after living on the East Coast but were unsure how they were going to make that happen. Her parents had attended a spirits tasting and told them all you really need to make a quality spirit is good water and good grain, and their idea to move home and start a distillery to do just that was born. They spent some time in Boston to learn more about the process, and six months later they were in Duluth making their new found dream a reality. Emily has a background in cooking and wine and got to work developing the recipes for their first product, gin. She felt that gin was the best way to represent the Northern Minnesota theme of the lake and forests. She develops the flavor profiles and recipes for all their products, and works with their lead distiller Erin Otis to test small batches and perfect the product before it hits the shelves. They use local rye and botanicals, most of which come from Food Farm, where they are also able to forage for the sumac and spruce tips for their gin!
courtesy of vikredistillery.com
Emily hasn’t noticed any barriers to being a woman in the liquor industry, but she has been intentional about building an inclusive production team where people feel comfortable. And that makes a difference! Vikre also partners with various organizations for fundraising endeavors. Part of the proceeds from cocktails and cocktail kits sold in their tasting room go to charity, their current partner being Friends of the Boundary Waters to fundraise for their education and community outreach programs to make the Boundary Waters accessible to more communities.
You can find Vikre in our whiskey, vodka, aquavit, gin, liqueur, and ready to drink sections. We recommend trying their Juniper Gin.
STILL THIRSTY? DON’T WORRY, THERE’S MORE!
BOURBON AND WHISKEY
Brough Brothers – Louisville, KY | Brough Brothers is the first black owned bourbon distillery in Kentucky! Founded by Victor, Bryson, and Chris Yarbrough; the three brothers came together to create real change in the neighborhood they grew up in and within the liquor industry. They chose to build their distillery in their old neighborhood in Louisville to help with revitalization and to bring jobs to their community. Bryson is also their master distiller, and the first black master distiller in Kentucky! These brothers have certainly made a name for themselves already, and we’re excited to see where their endeavors will go next.
As a brand new distillery they only have one bourbon on the market right now, aptly named Brough Brothers.
Uncle Nearest – Nashville, TN | The Uncle Nearest co-founder, CEO, and historian Fawn Weaver decided it was time to share the story of Nathan “Nearest” Green, the first ever black master distiller who taught Jack Daniels how to distill. Once the Jack Daniels company finally acknowledged Green’s contribution to the spirit industry back in 2016, it was go time. She partnered with Green’s great great granddaughter, Victoria Butler, who had just retired from the Department of Justice but came out of retirement to learn how to distill and became the first black female whiskey master blender. With an all female leadership team to boot, Uncle Nearest is making headlines in the whiskey world.
Benriach, The GlenDronach, and Glenglassaugh – Scotland | Dr. Rachel Barrie is the master blender for all three distilleries, and is known as Scotland’s First Lady of Whisky. She is also one of the few female master blenders in the world, and the first female to be inducted into Whisky Magazine’s prestigious “Hall of Fame”. Her background in chemistry and love for whiskey has made her an incredible asset to the scotch world.
21 Seeds – San Francisco, CA | Kat Hantas wanted to turn tequila into something smooth, refreshing, and as approachable to drink as a glass of wine. She started off by infusing tequila in mason jars in her kitchen, which she then started taking to parties and sharing with friends. Her infusions were a huge hit so she partnered with her sister and best friend and they went to Mexico on the search for a tequila distillery and found one that was owned and predominantly staffed by women and 21 Seeds was born. They even made it onto Oprah’s Favorite Summer Things list of 2020!
Herradura – Jalisco, Mexico Silver tequila | María Teresa Lara started her career at Herradura as their quality control supervisor, moved her way up to serve as their manager of research and development, and retired as their master distiller. She was both the first woman to lead production and the first female master distiller at a tequila distillery. She has since retired but certainly made history during her career, and has passed down her expertise to her apprentice Karinna Enriquez who is the current master taster.
Revel – Morelos, Mexico | Okay, technically Revel makes agave spirits but they live in our tequila isle as they should so here we are. The founder and CEO of Revel, Micah McFarlane (who is originally from Minnesota!), wanted to create a spirit that combined the roasting techniques of mezcal with the steaming techniques of tequila to create this agave spirit which is 100% made in Morelos, Mexico from avila agave. His vision is to share Morelos with the world, and create high end agave spirits for everyone to enjoy. You should definitely keep tabs on this up and coming distillery.
Appleton Estate – Nassau Valley, Jamaica | Joy Spence is a legend in the industry because after sixteen years as chief chemist at Appleton she became their master blender, the first woman master blender in the industry! She started out teaching chemistry but decided to get some experience in the field. While working at a job that was boring her, she saw the distillery bustling across the street and applied. They loved her so much they made the position of chief chemist for her and hired her two weeks later. Joy has dedicated her life to the rum industry ever since! The Jamaican government has given her two awards for her dedication to the industry. She received the “Order of Distinction in the Rank of Officer” and was the first woman to receive the “National Medal of Science and Technology”.
Ghia – Los Angeles, CA | Melanie Masarin decided that drinking wasn’t for her anymore and while on a trip with friends started to think about how she could bring something fun and elegant to the NA world. Inspired by her childhood in the Meditteranian, and the aperitifs her grandmother would serve, she launched Ghia. Ghia is “a spirits-free apéritif adapted for modern times” and can be enjoyed over the rocks or as a part of many NA cocktails you can find on their website.
You can find Ghia in our non-alcoholic section by the registers. Not sure if you’ll love it? Don’t worry, it comes in single serving cans too, so why not give it a shot?
Alright everyone, gather ’round: I need to introduce you to something very special to me. Its name is Cap Corse Quinquina Blanc, and you need to do yourself a favor and stick a bottle in the fridge. Cap Corse is a quininated aperitif wine that lives in our vermouth section. Is it vermouth? Well, no, not really; its bittering agent is quinine instead of wormwood. That same quinine is in the tonic in your G&Ts. It is technically part of the tonic wine family, which is very similar to Lillet. So similar, in fact, that both Lillet and Cap Corse date back to the same year, from the same country. These products use different grape varieties from their respective regions, different citrus, and different bittering recipes. While Lillet went mainstream and shied away from the Quina title (or ‘Kina’ as they dubbed it), Cap Corse stayed much closer to its original roots.
Cap Corse hails from the northern peninsula of Corsica off the French coast named, well, Cap Corse. It has been in production since 1872 and is still a family run operation on the island. Cap Corse is bright, fresh, and somehow perfectly sweet and bitter. It is made with an ancient thick-skinned relative of the leman named cedrat to add bring citrus and balance out the quinine bitterness. See, back in the day, quinine was imported from Africa and South America in the form of cinchona bark. It was used as a blood thinner and became the cure for malaria. Everything in a gin and tonic has a purpose, from the alcohol killing anything in the water, the tonic with malaria, and the lime for scurvy.
Now for the $18 question: how do you use Quinquina? First and foremost, the answer is 2 oz quinquina to 4-6oz soda or tonic water, to your taste. This is a refreshing low alcohol, sessionable cocktail. You can also toss a drizzle on top of a G&T for more of that bitter and citrus.
My favorite, however, is using quinquina in a white negroni. Use equal parts of a bone-dry gin (the new favorite is Greenhook), Cap Corse Quinquina, and Luxardo Bianco–a beautiful gentian liqueur akin to a more natural Campari. But here’s the kicker: you need to walk 100(ish) feet across the street to the co-op and buy a fresh grapefruit–an onerous task indeed. Once you add a half part of freshly squeezed grapefruit, stir, strain, and serve in a coupe or Nick and Nora glass. Its fresh, zingy citrus plays with the dry gin and bitter botanical perfectly. This is the only drink you need for these hot summer evenings.
Stir and strain into a coupe or Nick and Nora glass, and enjoy.
Try it out and let us know what you think!
Interested in knowing more about quinquina, vermouth, and spritzes? Check out our summer class offerings!
GET SPRITZED! | Wednesday, August 11th, 6pm | Join Sam for a hands-on dive into the Spritz; from its origins as a soldier’s drink in the Austro-Hungarian Empire to its modern-day, Aperol-branded incarnation. Along the way, we’ll mix up a smörgasbord of Spritzes, Spritz-relatives, and other aperitivo-inspired drinks in the France 44 Classroom.
HOMEMADE VERMOUTH: A STEP-BY-STEP GUIDE | Thursday, August 19th, 6pm | We bet you didn’t know you could make vermouth yourself! We’ll go into the history behind vermouth and learn the classic components and steps for batching your own aromatized, fortified wine – we’ll supply the ingredients, and you’ll leave with a small batch of a hand-crafted vermouth of your own.
BANHEZ ENSEMBLE MEZCAL I $29.99 I Comprised of 90% Espadín and 10% Barril agaves, this mezcal is delightfully mild, floral and fruity (pineapple, banana). Banhez Ensemble is perfect for first-time mezcal tasters and wonderful for cocktail innovation.
CUATRO COPAS EXTRA AÑEJO TEQUILA I $99.99 I An incredibly complex and smooth Extra Añejo Tequila with notes of vanilla, caramel and citrus. 
PLANTATION XAYMACA RUM I $24.99 I With Xaymaca Special Dry, Plantation revives the quintessential Jamaican-style, 100% pot still rums of the 19th century with an expression of intense flavors that reveal the traditional, legendary Rum Funk: aromas and flavors of black banana and flambéed pineapple. 
EL DORADO 12 YEAR RUM I $36.99 I Lush tropical fruit and spice nose with hints of honey and dark sugar. Round, mellow, full bodied palate with rich flavours of fruit and spice. The finish is delightful, elegant and dry.
FRANCE 44 STELLUM SINGLE BARREL BOURBON I $54.99 I This is a 5 year MGP cask strength bourbon picked out by your favorite staffers just for you! Bright cherry and caramel milk chocolate hit you up front before coming through with oak and spice.
BOWMAN BROTHERS SMALL BATCH BOURBON I $32.99 I The Bowman Brothers Small Batch Bourbon is distilled three times using the finest corn, rye, and malted barley, producing distinct hints of vanilla, spice, and oak.
Pick up a box of mulling spices, a three-bottle sampler pack of your favorite spirit, or a pre-wrapped Mystery Mini gift.
FOSSIL POINT PINOT NOIR | $17.99 | Showcasing notes of ripe plum, black cherry, clove, and pomegranate, this Pinot offers a quality well above its price point. Fossil Point Pinot has concentrated flavors that will pair well with slow-cooked pork belly, roasted duck or miso-glazed Salmon.
O’SHAUGHNESSY NAPA VALLEY CABERNET SAUVIGNON | $84.99 | This polished and rich Cabernet checks all of the boxes. It is plush, complex, and perfect for your holiday roast. O’Shaughnessy is a fabulous wine to drink now and over the next decade.
ST. AGRESTIS AMARO | $39.99 | Although it is not a wine, the St. Agrestis Amaro is the perfect after dinner drink to cap off your holiday party! It is one of our staff favorites and is great for new Amaro drinkers and enthusiasts alike. Organic herbs, roots and citrus are macerated into a neutral spirit to produce this Brooklyn-made Amaro.
The Minneapolis Dude
Brandy Milk Punch
Aquavit Mule, aka Dala Horse
Aquavit can also be enjoyed chilled or over ice. This week we recommend trying 
Week 1:
Week 2:
Week 3: Mezcal Food Pairing! 
This week we’re going to make the easiest cocktail pairing ever. Last weekend at the cabin? Quick pairing to wind down after a busy week? We’ve got you covered. This week’s mezcal is going into 
