S P I R I T S

At its core, moonshine is simply unaged corn whiskey, traditionally produced in an unlicensed still. Its name derives from the need for secrecy; operations were conducted by the light of the moon to avoid detection by government agents, or “revenuers.”  

Whiskey—a spirit steeped in history, tradition, and terroir. While all born from fermented grain mash and aged in wood, the expressions from Canada, Ireland, and the United States tell distinctly different stories. Their differences, codified in law and honed by centuries of practice, lie in the gritty details of grain, distillation, aging, and a philosophy of flavor.

For decades, the social contract of a night out or a celebratory toast was implicitly tied to alcohol. But a quiet revolution has been fermenting, and it’s now bubbling over into the mainstream. Welcome to the era of zero-proof “spirits”—a sophisticated category of alcohol-free alternatives that deliver complexity, bite, and ritual, without the hangover. 

For decades, tequila lived comfortably within the familiar boundaries of 40% ABV—smooth enough for casual sipping, approachable enough for cocktails, predictable enough for the mass market. But the modern tequila landscape is shifting fast, and a new trend is taking center stage: high-proof tequilas, bottled at 50% ABV and beyond, offering a bold, unfiltered expression of Mexico’s most iconic spirit.

Premium brands often highlight their base material as a mark of distinction. Wheat vodkas offer a silky, soft texture, while rye-based vodkas often lean peppery and crisp. Potato vodkas, tend to have a creamier mouthfeel. Corn-based vodkas are subtly sweet, and grape vodkas most famously carry a mild fruitiness.

Once a niche experiment tucked away on the back shelves of adventurous bars, spicy liqueurs have erupted into the mainstream—fiery, flavorful, and unapologetically bold. From chili-infused agave blends to cinnamon-forward concoctions, these bottles are rewriting the rules of what a liqueur can be. Today, heat isn’t just a gimmick; it’s a statement of craftsmanship, culture, and sensory thrill.

Pisco is a grape distillate native to South America, especially in Chile and Peru. It began to be produced in the 16th century, when Spanish settlers introduced the grapes for the production of wine. Over time, they discovered that they could distill the wine to produce a stronger drink with a higher alcohol content and thus the Chilean and Peruvian Pisco was born.

"Whisky de Malta" is the Spanish term for "Single Malt Scotch Whisky." It refers to a specific type of whisky that is produced in Scotland using only malted barley at a single distillery. Here's a breakdown of the term:

Damiana liqueur is a herbal liqueur made  from the leaves of the damiana plant  (Turnera diffusa) 

Damiana liqueur originates from Mexico  in the state of Baja California Sur, it is  said that it was the Guaycura indigenous  people who made it and drank it during  ceremonies, with the firm belief that  it had aphrodisiac powers, as well as  having a great digestive and relaxing  effect. 

Mezcal de pechuga is a special  type of mezcal, a traditional  Mexican distilled alcoholic  beverage made from agave  plants. Pechuga means “breast”  in Spanish, and this variety of  mezcal gets its name from the  unique and unusual step in the  production process involving  the use of a chicken or turkey  breast 

Bourbon whiskey is a quintessential American  spirit that has captured the hearts and palates of  people around the world. Bourbon whiskey is a  type of American whiskey that is primarily made  from corn and aged in charred oak barrels. The  history of bourbon whiskey can be traced back  to the late 18th century, when Scottish and  Irish immigrants began settling in the American  South and bringing with them their knowledge  of distilling 

Rum is a distilled alcoholic drink made by fermenting then distilling sugarcane molasses or sugarcane juice.