New Year, New Products

You might think that January slows our deliveries of new products. Ok, you would be generally right in that observation. Some of our suppliers have a "shut down week" during January, and we also run inventory counts, and that all impacts deliveries. The weather certainly doesn't help.

However, we do have a few great new items due in this week, and we wanted to highlight them for you.

Prichard's Sweet Lucy Cream Liqueur

Prichard’s Distillery uses select Ultra Premium Cream from Wisconsin to blend in with our Award Winning Sweet Lucy Bourbon. The results are a truly delicious and creamy product that can be enjoyed neat or on the rocks. This product is hand crafted at our distillery in small batches for a smooth flavor. If you like an Irish Cream or Rum Cream liqueur, you'll enjoy this as well.

Prichard's Sweet Lucy Bourbon Liqueur

Sweet Lucy’s legacy has been flowing up and down the Mississippi flyway for years, warming the bodies and souls of outdoorsman for generations.  Born in a duck blind and a frequent companion on duck hunts, variations of Sweet Lucy were generally homemade elixirs of peaches, oranges and apricots with lots of sugar and whiskey. Great pride would often be displayed by its maker as the bottle made its rounds for a sip among friends.

Use this instead of Bourbon for your Mint Julep recipes.

Willett Pot Still Reserve, 1.75L

The 750ML size of Willett Pot Still Reserve Bourbon Whiskey is know for both its exceptional quality and its distinctive bottle, which is shaped like a pot still. As to the whiskey itself, it's very floral on the nose, with wonderful citrus notes; more citrus on the palate with loads of honey & then turning quite herbal on the finish. An incredibly different and inviting array of aromas & flavors when water is added!

Try making a  Bacon-Infused Manhattan.
Ingredients
2 oz. bacon-infused Willett Pot Still Reserve
1/2 oz. Noilly Prat sweet vermouth
Angostura Bitters
Maraschino Cherry

To make the bacon-infused Willett Pot Still Reserve... Take 2 oz. bacon grease and add to 10 oz. of Willett Pot Still Reserve in a mason jar.  Put the lid on and shake good!  Place in the fridge and every half an hour to an hour shake the mason jar for a few seconds.  After five or six hours, place the mason jar in the freezer for an hour.  After the hour has come and gone, spoon off the thick top layer of bacon fat and strain the bourbon into another mason jar.  Fill a cocktail shaker half way with ice cubes, pour in a dash of bitters, 2 oz. bacon-infused Willett Pot Still Reserve and 1/2 oz. sweet vermouth.  Stir and strain into a martini glass.  Garnish with a Maraschino Cherry.

While we won't have the rush of new products like we did at the end of the year, we're still bringing quality items. Keep checking this space for updates!