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May 12, 2021
New Spirits Alert! Elephant Gin, Don Ciccio & Figli and Porter's Gin
We couldn’t be more excited to announce our partnership with Trinity Beverage Group. Trinity Beverage Group works with passionate producers crafting the highest quality wines and spirits from around the world. Check out these three new distillers available now in Chicago!
Elephant Gin produces award-winning handcrafted premium gin products made with rare African botanicals. While its story started in South Africa, Elephant Gin is handmade in Germany with a focus on the highest quality production standards. All ingredients are hand-selected, bottles custom-made, labels hand-written and production-controlled by small batches.
The founders were inspired to create Elephant Gin following their own adventures in Africa. They strongly believe that this generation has a responsibility to support the African wildlife today, so others can continue to enjoy it in the future. With every bottle sold, Elephant Gin contributes 15% of bottle profits to Big Life Foundation and Space For Elephants Foundation that are devoted to the conservation of the African elephant.
Don Ciccio & Figli:
The tale of Don Ciccio began in the late 1800s on the Amalfi Coast, when Vincenzo Amodeo began crafting liqueurs. The family business thrived until WW1, when they had to halt production in the great effort to rebuild. In 1951, Francesco Amodeo, aka Don Ciccio, revived the family legacy and got production flowing again until a crippling earthquake in 1980 brought the distillery to rubbles.
Jump forward to 2012 and about 5,000 miles from Italy, Francesco “Don Ciccio Jr” Amodeo has brought family tradition back to life at his distillery in Washington DC. Francesco uses his family’s treasured recipes and intentionally sourced ingredients to craft his liqueurs - passion fruit from local farmers in DC, prickly pears from the southwest, cherries from Michigan and barrels from Italian winemakers.
The Bitters (listed from sweet to driest:
Amaro della Sirene
Donna Rossa Rabarbaro
Amaro Tonico Ferro-Kina
Fico d’India Prickly Pear
Alex, Ben and Josh met while working together in Aberdeen, Scotland. Wanting to create light, refined gin recipes, they worked with scientists from Aberdeen University to create a cold vacuum still in the basement of a cocktail bar.
By distilling gently at cold temperatures, botanicals avoid getting “cooked.” It also means they could rapidly create distillates from anything - experimenting with traditional gin botanicals like juniper, to battered Mars bars, Harris tweed and leeks.
Their Modern Classic Gin is made using Buddha’s Hand, a citrus mostly grown in China. Half lemon, half squid with no juice, but with heaps of aromatic floral and citrus oils.
Modern Classic Gin
Tropical Old Tom Gin