Aroma Thyme Bistro Spirits Menu, Hudson Valley NY
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Besides wine, Aroma Thyme has one of the best stocked bars period. The craft beer menu spans over 250 independent craft beers from all over the world. The list has many hard to find and aged verticals of beers. Plus there are over 300 independently produced spirits. “The extensive bar selections shock everyone. We take a lot of pride in hand picking our wines, beers and spirits,” exclaims Chef Guiliano.
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Spirit Menu
Warwick Apple, 5yr Charred Oak 9
Grand Marnier 9
Grand Marnier 150 30
St George Absinthe 8
Raff Distillerie Emperor Norton Absinthe10
Irish Manor Irish Cream 7
Macadamia Nut Liqueur 8
Gozio Amaretto 8
Massenez Creme de Cassis 9
Meletti Anisette 8
Belle de Brillet, Pear Cognac 9
Luxardo Sambuca 7
Tempus Fugit Violet Liqueur 8
Kalani Coconut Liquer 7
Tremontis Lemoncello 7
Ouzo Boutari ??
Pritchard’s Sweet Lucy Bourbon Liqueur 8
Luxardo Marchiano Cherry 8
Fingerlakes Cherry 11
Fruit Lab Organic Orange 8
Dumante Pistachio Liqueur 9
Fruit Lab Organic Hibiscus 8
Fingerlakes Pear Brandy 10
Clear Creek Pear Liqueur 9
Clear Creek Raspberry Liqueur 9
Clear Creek Blackberry Liqueur 9
Pon te de Marante Brandy 8
Nardini Almond Grapa 10
Nardini Bianca Grappa 10
Nardini Aqua de Cedro 10
Poli Miele Honey Liqueur 8
Tempus Fugit Crème de Menthe 8
Cabot Trail Maple Whisky Liqueur 9
Harvest Spirits Cornelius Apple Jack 8
Harvest Spirits Cornelius Peach Jack 14
Harvest Spirits Apple Brandy 11
Cabot Trail Maple Cream 9
Combier Grapefruit Liqueur 8
Combier Triple Sec 8
Brooklyn Roasting Coffee Liqueur 10
Rain City Spirits Coffee Liqueur 8
Fruit Lab Organic Jasmine 8
Fingerlakes Apple Brandy 10
Subarashi Asian Pear Dessert Wine 10
Cassis Black Currant Dessert Wine 10
SINGLE MALT SCOTCH WHISKY
Islay is an island off the west coast. Traditional Islay malt whiskies are intensely smoky and pungent in character with a distinctive iodine or medicinal tang that is said to come from sea salt permeating the local peat that is used to dry the barley malt.
Glen Moray 12 Year Old 11
Bunnahabhain 12 Year Old 11
A.D. Rattray Cask Islay 12
Bunnahabhain 18 Year Old 18
The Highlands consist of the portion of Scotland north of a line from Dundee on the North Sea coast in the east to Greenock on the Irish Sea in the west, including all of the islands off the mainland except for Islay. Highland malt whiskies cover a broad spectrum of styles. They are generally aromatic, smooth and medium bodied, with palates that range from lushly complex to floral delicacy. The subregions of the Highlands include Speyside; the North, East and West Highlands; the Orkney Isles; and the Western Islands (Arran, Jura, Mull, and Skye)
Deanston Virgin Oak Un-Chill Filtered 8
Deanston 12 Year Old Un-Chill Filtered 12
Stronachie Single Malt 12 Year Old 12
Tullibardine Single Malt Burgundy Finish 14
Stronachie Single Malt 18 Year Old 18
The Speyside 12 Year Old 10
Speyside
Ledaig 10 Year Old Un-Chill Filtered 10
Benromach 10 Year Old 12
The Glenrothes Select Reserve 12
Tomintoul 12 Year Oloroso Sherry Cask Finish 14
Campbeltown Single Malts are single malt Scotch whiskies distilled in the burgh of Campbeltown, on the Kintyre peninsula in Scotland. Once a major producer of whisky with as many as 28 distilleries, and claiming the title "whisky capital of the world", production has markedly declined. Most of these distilleries have gone out of business and little trace of them remains in the Campbeltown area.
Springbank Single Malt 10 Year Old 14
Longrow Red 11 Year Aged in Australian Shiraz Wine Casks 18
Ben Nevis Cadenhead 17 year 22
SCOTCH WHISKY
Independent Merchant Bottling
Before the present-day revival in popularity of single malt Scotch whiskies, a number of the 100 or so malt whisky distilleries did not bother to bottle their own product. Almost all of their production would be sold to blenders, directly or through brokers. The one exception to this rule was the relative handful of casks from each season’s production that would be sold to independent retail merchants or bottlers who would mature the whisky on their own, then at an age of their own choosing, bottle and sell them to the public. This commercial tradition was more prevalent before the rise of supermarket and discount liquor chains, but a handful of independent bottlers remain in Scotland. The best known of these are Cadenhead, Gordon & McPhail, and The Malt Whiskey Society. These merchants bottling can offer interesting variations on official distillery bottling.
Bunnahabhain Gordon McPhails 8 Year Old 9 Islay
Glen Grant Gordon McPhails 15 Year Old 15 Speyside
Longmorn-Glenlivet 1968 Cask Strength 35 Year Old 30 Highland
Glenlivet 1985 20 Years Old Matured in Hogshead, bottle number 33 of 221 24 Speyside
BLENDED MALT SCOTCH
Label 5 8
Scottish Leader 8
Fort Glen 3 Year 8
Bank Note 5 Year 8
Highland Reserve 12 Year Old 9
Douglas XO 9
Black Bottle 10 Year Old A blend of all 11 distilleries in Islay consisting of single malts. 9 Islay
Duncan Taylor Black Bull 12 Year Old 10
Duncan Taylor The Big Smoke 10
The Lost Distillery Stratheden 14
The Lost Distillery Auchnagie 14
The Lost Distillery Gerston 14
Islay Mist 17 Year Old contains majority Laphroiag 18
King’s Crest 25 Year Old Blend of 25 year Glenlivet & 27 year North of Scotland 35
IRISH WHISKY
Irish whiskey must be distilled and aged in the island of Ireland. The contained spirits must be distilled to an alcohol by volume level of less than 94.8% from a yeast-fermented mash of cereal grains (sacrificed by the diastase of malt contained therein, with or without other natural diastases) in such a way that the distillate has an aroma and flavor derived from the materials used. The product must be aged for at least three years in wooden casks. If the spirits comprise a blend of two or more such distillates, the product is referred to as a "blended" Irish whiskey.
Irish Manor 8 Ireland
Fingerlakes Potstill McKenzie 9 Fingerlakes, New York
Teeling Small Batch 10 Ireland
BOURBON
Bourbon Whiskey must contain a minimum of 51% corn, be produced in the United States, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels, although in practice virtually all straight whiskies are aged at least four years. Any Bourbon, or any other domestic or imported whiskey, for that matter, that has been aged less than four years must contain an age statement on the label. Small Batch Bourbons are bourbons that bottled from a small group of specially selected barrels that are blended together. It should be noted though that each distiller has their own interpretation of what constitutes a "small batch." Single Barrel Bourbon is Bourbon from one specifically chosen cask.
The Taste: Flavor descriptors such as toffee, pralines, vanilla, and dried fruit to describe the initial rush of flavors in good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive spicy oak firmness that is unique to American whiskeys.
Rough Rider 9 Montauk, New York
Fingerlakes McKenzie 10 Fingerlakes, New York
Stetson 10 Kentucky
Rowan’s Creek 10 Kentucky
Koval Distilling Organic 12 Chicago
Catskill Distilling, Most Righteous Bourbon 12 Bethel, New York
Smuggler's Notch 12 Brooklyn, New York
Hudson Baby Bourbon 14 Gardiner, New York
Prichard’s Double Barreled 14 Tennessee
BOURBON LIQUER
Prichard’s Sweet Lucy 8
Berkshire Bourbon 9
AMERICAN RYE WHISKEY
Rye Whiskey must contain a minimum of 51% rye grain, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels. A small amount of straight Rye whiskey is bottled and marketed, but most of the industry production is blended into other whiskies to give them additional character and structure. Canadians frequently refer to their whisky as "Rye," though it is in fact made primarily from corn or wheat.
The Taste: While the best Bourbon is known for a creamy, caramel-like palate, the best Rye whiskey makes its presence known with a spicy, grainy, hard-edged firmness that is distinctive and unique. Usually very dry, with notes of walnut, toasted grain, and black pepper, straight rye has a bold assertive character that has earned it a small but dedicated following among discerning whiskey fans.
James Pepper 1776 Rye 9
Willet Rye 9
Redemption Rye 9
McKenzie Rye 9 Fingerlakes, New York
Templeton Rye 10
Hudson Manhattan Rye 14 Hudson Valley, New York
Hillrock Double Cask Rye 14 Ancram, New York
RYE LIQUEUR
Catskill Provisions & McKenzie 9 New York
AMERICAN WHISKEY
Blended American Whiskey is required to contain at least 20% straight whiskey; with the balance being unaged neutral spirit or, in a few cases, high-proof light whiskey. It has a general whiskey flavor profile (most closely resembling Bourbon), but lacks any defining taste characteristic.
SINGLE MALT AMERICAN WHISKEY
Belmont Farm Kopper Kettle 9 Virginia
Prichards Tennessee Whiskey 9 Tennessee
St. George Lot 3 11 Alameda California
Hillrock Single Malt 14 Ancram, New York
Hudson New York Single Malt 14 New York
BLENDED AMERICAN MALT WHISKEY
Alaska Outlaw Whiskey 8 Alaska
Denning's Point Distillery 10 Beacon, New York
UNOAKED WHISKEY aka MOONSHINE
Standard Spirit Rye & Corn 8 Brooklyn, New York
Dutch's Spirits Sugarwash Moonshine 8 Albany, New York
Onyx Moonshine 9 Connecticut
Comb White 9 Westchester, New York
CANADIAN WHISKY
Canadian whiskies, as with their American cousins, originated on the farm. These early whiskies were made primarily from rye. In time most Canadian distillers turned to corn, wheat, and other grains, but Canadians continue to refer to their whisky as "Rye" even though the mash bill for most Canadian Whisky is now predominantly a mix of corn, wheat, and barley, with only a modest perportion of rye for flavor, which results in a lighter-bodied spirit.
Pendelton 10 Year Old Hood Distillers 9
RUM
Rum, and its fraternal twin, cane spirit, are made by distilling fermented sugar and water. This sugar comes from the sugar cane and is fermented from cane juice, concentrated cane juice, or molasses. Molasses is the sweet, sticky residue that remains after sugar cane juice is boiled and the crystallized sugar is extracted.
Most Rum is made from molasses. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, which can contribute to the final flavor. Rums made from cane juice, primarily on Haiti and Martinique, have a naturally smooth palate.
Classifications of Rum
White Rums are generally light-bodied (although there are a few heavy-bodied White Rums in the French islands). They are usually clear and have a very subtle flavor profile. If they are aged in oak casks to create a smooth palate they are then usually filtered to remove any color. White Rums are primarily used as mixers and blend particularly well with fruit flavors.
Rogue White 8 Oregon
Crusoe Organic 8 California
Dzama Cuvee Blanche 8 Madagascar
Dzama Cuvee Blanche Prestige 9 Madagascar
Banks White 8 Jamaica, Trinidad, Guyana & Barbados
Golden Rums, also known as Amber Rums, are generally medium-bodied. Most have spent several years aging in oak casks, which give them smooth, mellow palates. Dark Rums are traditionally full-bodied, rich, caramel-dominated Rums. The best are produced mostly from pot stills and frequently aged in oak casks for extended periods. The richest of these Rums are consumed straight up.
Rouge Dark 8 Oregon
Plantation, Grand Reserve 8 Barbados
Saint James 8 Martinique
Clement VSOP 8 Martinque
Albany Distilling Quackenbush Amber 8 Albany
Homere Clement 18 Martinque
El Dorado Dark 15year 12 Guyana
Kirk And Sweeney 18 year 12 California
Spiced Rums can be white, golden, or dark Rums. They are infused with spices or fruit flavors. Rum punches (such as planter_s punch) are blends of Rum and fruit juices that are very popular in the Caribbean.
Shipwreck 8 St. Kitts
The Lash 8 West Indies
Lady Bligh 8
Brazil produces vast quantities of mostly light Rums from column stills with unaged cane spirit called
Cachaça (ca·sha·sa) the best-known example.
Pitu Silver 8 Brazil
COGNAC
Cognac named after the town of Cognac in France, is the most famous variety of brandy, produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime. According to French Law, in order to bear the name, Cognac must meet strict legal requirements, ensuring that the 300-year old production process remains unchanged. It must be made from at least 90% Ugni Blanc, Folle Blanche or Colombard grapes, although of these, Ugni Blanc, known locally as Saint-Emilion, is the variety most used today by some way. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais.
Kelt Tour du Monde VSOP 12
Bowen XO 18
Germain-Robin, based in Ukiah, California, is one of the highest rated alembic brandy makers in the world. The distillery was founded in 1982 by Ansley J. Coale, a local rancher, and Hubert Germain-Robin, a native of Cognac, France. Coale, a former Princeton professor of ancient history, had bought 2,000 acres (809 ha) of farmland outside of Ukiah, named Eagle Ridge Ranch, in 1973. By chance, one day in 1981 he picked up Germain-Robin, who was hitchhiking throughout California in search of a location to make brandy. Germain-Robin came from a family that had been making cognac under the name Jules Robin & Company, but had recently sold the business to Martell, prompting Germain-Robin to leave. Ronald Reagan was an aficionado of Germain-Robin brandies and reserved a number of barrels for the White House, which he served as a matter of national pride to visiting dignitaries such as Michael Gorbachev and François Mitterrand
Germain Robin Shareholders, Alambic Brandy 20
ARMAGNAC
Armagnac is a distinctive kind of brandy or eau de vie produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Ugni Blanc, Colombard, and Baco 22A, using column stills rather than the pot stills used in the production of Cognac. The resulting spirit is then aged in oak barrels before release. Production is overseen by INAO and the Bureau National Interprofessionel de l'Armagnac. Armagnac was one of the first areas in France to begin distilling spirits, but the brandies produced have a lower profile than those from Cognac and the overall volume of production is far smaller. In addition they are for the most part made and sold by small producers, whereas in Cognac production is dominated by big-name brands.
Armagnac, Cles des Ducs VSOP 12
CALVADOS
Calvados is an apple brandy from the French region of lower Normandy. Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varities. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavors of aging. The less-aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is aged, the more the taste resembles that of any other aged brandy. As calvados ages, it may become golden or darker brown with orange elements and red mahogany. The nose and palate are delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut, and chocolate aromas.
Chateau du Breuil Calvados VSOP 12
PISCO
Pisco is a color-less or yellow to amber colored grape brandy produced in winemaking regions of Peru & Chile. Pisco was developed by Spanish settlers in the 16th Century as an alternative to orujo, a pomace brandy that was being imported from Spain.
BarSol Selecto Acholado 8
30
ABSINTHE
Absinthe is a distilled, highly alcoholic (45%-90% ABV), anise- flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, also called "wormwood." Absinthe is typically of a natural green color but is also produced in both clear and artificially colored styles. It is often called "the Green Fairy."
Although it is sometimes mistakenly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as liquor. Absinthe is unusual among spirits in that it is bottled at a proof but is normally diluted with water when it is drunk.
Absinthe originated in Switzerland. However, it is better known for its popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Due in part to its association with bohemian culture, absinthe was opposed by social conservatives and prohibitionists. Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Vincent van Gogh, Oscar Wilde, and Aleister Crowley were all notorious "bad men" of that day who were (or were thought to be) devotees of the Green Fairy.
Absinthe was portrayed as a dangerously addictive, psychoactive drug. The chemical thujone, present in small quantities, was blamed for its alleged harmful effects. By 1915 absinthe had been banned in the United States and in most European countries except the United Kingdom, Spain, Portugal, and the Austro-Hungarian Empire. Although absinthe was vilified, no evidence has shown it to be any more dangerous than ordinary liquor. Its psychoactive properties, apart from those of ethanol, have been much exaggerated.
A revival of absinthe began in the 1990s, when countries in the European Union began to reauthorize its manufacture and sale. As of February 2008, nearly 200 brands of absinthe were being produced in a dozen countries, most notably France, Switzerland, Spain, and the Czech Republic.
St. George Spirits 8 California
Raff Distillerie Emperor Norton 10 California
Whisky influenced Absinthe
Standard Spirit Oak & Rye Absinthe 8 Brooklyn, New York
VODKA
Aroma Thyme Bistro has made a patriotic choice to only stock North American Vodkas. We personally feel that craft American & North American vodka is some of the best in the world. And since vodka can come from anywhere, unlike Cognac & Scotch etc… we know you will be surprised with our American selections.
All Vodkas are $8 for mixed drinks/cocktails & $11 for Martinis
NEW YORK VODKA
Denning's Point Distillery Vodka Beacon, Dutchess County
Bootlegger Roscoe, Sullivan County
Comb Chappaqua, Westchester County
Core (estate apples) Valatie, Columbia County
Catskill Peace Vodka Bethel, Sullivan County
L.I.V. Long Island Vodka (estate potato) Baiting Hollow LI, Suffolk County
Vintners Vodka Seneca Lake, Fingerlakes
Anchor Distilling Hop Head California
Crop Organic Tomato Missouri
360 Eco Luxury Vodka Missouri
360 Eco Luxury Vodka Orange
360 Eco Luxury Vodka Vanilla
360 Eco Luxury Vodka Chocolate
360 Eco Luxury Vodka Raspberry
Tito’s Handmade Texas
Charbay Pomegranate California
Charbay Blood Orange
Charbay Green Tea
Fignezia Fig Vodka
Rouge Single Malt Oregon
Square One California
Square One Cucumber
Hanger One Straight California
Hanger One Madarin Orange
High West 7000 Peach Utah
Tru Organic Vodka California
Tru Organic Vanilla
Iceberg Nova Scotia
Adirondack Utica, New York
GIN
Gin and its Lowlands cousin Genever (Jenever in Belgium) are white spirits that are flavored with juniper berries and so-called botanicals (a varied assortment of herbs and spices). The spirit base of Gin is primarily grain (usually wheat or rye), which results in a light-bodied spirit.
London Dry Gin is the dominant English style of Gin. As a style it lends itself particularly well to mixing. London Dry Gin is the dominant Gin style in the United Kingdom, former British colonies, the United States, and Spain.
Plymouth Gin is relatively full-bodied (when compared to London Dry Gin). It is clear, slightly fruity, and very aromatic. Originally the local Gin style of the English Channel port of Plymouth, modern Plymouth Gin is nowadays made only by one distillery in Plymouth, Coates & Co., which also controls the right to the term Plymouth Gin.
Genever is made primarily from "malt wine" (a mixture of malted barley, wheat, corn, and rye), which produces a fuller-bodied spirit similar to raw malt whisky. A small number of genevers in Holland and Belgium are distilled directly from fermented juniper berries, producing a particularly intensely flavored spirit.
Dry
Brokers London Dry
Comb Distillers Westchester, New York
St George Dry Rye California
Geranium London Dry England
Bummer & Lazarus California
City Of London Dry England
Old English Gin England
Genever
Anchor Distilling Genevieve California
Extra Botanical Influenced Gins
Rogue Spruce Gin Oregon
Rogue Pink Spruce Gin(Aged in Pinot Noir Barrels) Oregon
Comb Distillers Jarhead Westchester, New York
Catskill Distilling Curious Gin Bethel, New York
35 Maple St Uncle Val’s Gin (For Hendricks Lovers) Sonoma, California
Bootlegger Gin Roscoe, New York
Warwick Valley Warwick, New York
Brooklyn Warwick, New York
Seneca Drums Seneca Lake, Finger Lakes
Tru Organic California
Berkshire Mountain Distillers Greylock Massachusetts
Adirondack Gin Utica, New York
For a truly exceptional Gin & Tonic, ask for it to be made with Q-Tonic
A natural tonic water made from natural quinine bark and sweetened with organic Agave.
Tequila
Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 kilometers (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.
The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.
Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.
SILVER/BLANCO
One Tree IXA Organic 8
Oro Azul 8
Alacran 8
Pueblo Viejo 104 8
4 Copas Organc 9
1921 Tequila Blanco 10
Siete Leguas Blanco 10
Fortaleza Tequila Blanco 11
REPOSADO
Hacienda Vieja 8
Pueblo Viejo 8
Siembra Valles 8
Siete Leguas Reposado 10
ANEJO
San Matias Gran Reserva 8
Siete Leguas Anejo 12
Mezcal
All Tequila is Mezcal, but not all Mezcal is Tequila. Tequila Marketing Mantra
Mezcal is the generic name for all spirits distilled from the agave, as well as the name of a regional beverage, similar to tequila, but made mostly in the state Oaxaca. Note that Mezcal is not the same as Tequila — the two should never be confused. Technically, tequila is a form of Mezcal, more properly known as "Mezcal de Tequila”.
Unlike Tequila, Mezcal can be made from 11 types of agave endemic to Oaxaca, such as quishe, pasmo, tepestate, tobala, espadin, largo, pulque, azul, blanco, ciereago, and mexicano. This diversity produces a range of flavors similar to grape varieties in wine making.
Vida De San Luis Del Rio 9
Grand Marnier 9
Grand Marnier 150 30
St George Absinthe 8
Raff Distillerie Emperor Norton Absinthe10
Irish Manor Irish Cream 7
Macadamia Nut Liqueur 8
Gozio Amaretto 8
Massenez Creme de Cassis 9
Meletti Anisette 8
Belle de Brillet, Pear Cognac 9
Luxardo Sambuca 7
Tempus Fugit Violet Liqueur 8
Kalani Coconut Liquer 7
Tremontis Lemoncello 7
Ouzo Boutari ??
Pritchard’s Sweet Lucy Bourbon Liqueur 8
Luxardo Marchiano Cherry 8
Fingerlakes Cherry 11
Fruit Lab Organic Orange 8
Dumante Pistachio Liqueur 9
Fruit Lab Organic Hibiscus 8
Fingerlakes Pear Brandy 10
Clear Creek Pear Liqueur 9
Clear Creek Raspberry Liqueur 9
Clear Creek Blackberry Liqueur 9
Pon te de Marante Brandy 8
Nardini Almond Grapa 10
Nardini Bianca Grappa 10
Nardini Aqua de Cedro 10
Poli Miele Honey Liqueur 8
Tempus Fugit Crème de Menthe 8
Cabot Trail Maple Whisky Liqueur 9
Harvest Spirits Cornelius Apple Jack 8
Harvest Spirits Cornelius Peach Jack 14
Harvest Spirits Apple Brandy 11
Cabot Trail Maple Cream 9
Combier Grapefruit Liqueur 8
Combier Triple Sec 8
Brooklyn Roasting Coffee Liqueur 10
Rain City Spirits Coffee Liqueur 8
Fruit Lab Organic Jasmine 8
Fingerlakes Apple Brandy 10
Subarashi Asian Pear Dessert Wine 10
Cassis Black Currant Dessert Wine 10
SINGLE MALT SCOTCH WHISKY
Islay is an island off the west coast. Traditional Islay malt whiskies are intensely smoky and pungent in character with a distinctive iodine or medicinal tang that is said to come from sea salt permeating the local peat that is used to dry the barley malt.
Glen Moray 12 Year Old 11
Bunnahabhain 12 Year Old 11
A.D. Rattray Cask Islay 12
Bunnahabhain 18 Year Old 18
The Highlands consist of the portion of Scotland north of a line from Dundee on the North Sea coast in the east to Greenock on the Irish Sea in the west, including all of the islands off the mainland except for Islay. Highland malt whiskies cover a broad spectrum of styles. They are generally aromatic, smooth and medium bodied, with palates that range from lushly complex to floral delicacy. The subregions of the Highlands include Speyside; the North, East and West Highlands; the Orkney Isles; and the Western Islands (Arran, Jura, Mull, and Skye)
Deanston Virgin Oak Un-Chill Filtered 8
Deanston 12 Year Old Un-Chill Filtered 12
Stronachie Single Malt 12 Year Old 12
Tullibardine Single Malt Burgundy Finish 14
Stronachie Single Malt 18 Year Old 18
The Speyside 12 Year Old 10
Speyside
Ledaig 10 Year Old Un-Chill Filtered 10
Benromach 10 Year Old 12
The Glenrothes Select Reserve 12
Tomintoul 12 Year Oloroso Sherry Cask Finish 14
Campbeltown Single Malts are single malt Scotch whiskies distilled in the burgh of Campbeltown, on the Kintyre peninsula in Scotland. Once a major producer of whisky with as many as 28 distilleries, and claiming the title "whisky capital of the world", production has markedly declined. Most of these distilleries have gone out of business and little trace of them remains in the Campbeltown area.
Springbank Single Malt 10 Year Old 14
Longrow Red 11 Year Aged in Australian Shiraz Wine Casks 18
Ben Nevis Cadenhead 17 year 22
SCOTCH WHISKY
Independent Merchant Bottling
Before the present-day revival in popularity of single malt Scotch whiskies, a number of the 100 or so malt whisky distilleries did not bother to bottle their own product. Almost all of their production would be sold to blenders, directly or through brokers. The one exception to this rule was the relative handful of casks from each season’s production that would be sold to independent retail merchants or bottlers who would mature the whisky on their own, then at an age of their own choosing, bottle and sell them to the public. This commercial tradition was more prevalent before the rise of supermarket and discount liquor chains, but a handful of independent bottlers remain in Scotland. The best known of these are Cadenhead, Gordon & McPhail, and The Malt Whiskey Society. These merchants bottling can offer interesting variations on official distillery bottling.
Bunnahabhain Gordon McPhails 8 Year Old 9 Islay
Glen Grant Gordon McPhails 15 Year Old 15 Speyside
Longmorn-Glenlivet 1968 Cask Strength 35 Year Old 30 Highland
Glenlivet 1985 20 Years Old Matured in Hogshead, bottle number 33 of 221 24 Speyside
BLENDED MALT SCOTCH
Label 5 8
Scottish Leader 8
Fort Glen 3 Year 8
Bank Note 5 Year 8
Highland Reserve 12 Year Old 9
Douglas XO 9
Black Bottle 10 Year Old A blend of all 11 distilleries in Islay consisting of single malts. 9 Islay
Duncan Taylor Black Bull 12 Year Old 10
Duncan Taylor The Big Smoke 10
The Lost Distillery Stratheden 14
The Lost Distillery Auchnagie 14
The Lost Distillery Gerston 14
Islay Mist 17 Year Old contains majority Laphroiag 18
King’s Crest 25 Year Old Blend of 25 year Glenlivet & 27 year North of Scotland 35
IRISH WHISKY
Irish whiskey must be distilled and aged in the island of Ireland. The contained spirits must be distilled to an alcohol by volume level of less than 94.8% from a yeast-fermented mash of cereal grains (sacrificed by the diastase of malt contained therein, with or without other natural diastases) in such a way that the distillate has an aroma and flavor derived from the materials used. The product must be aged for at least three years in wooden casks. If the spirits comprise a blend of two or more such distillates, the product is referred to as a "blended" Irish whiskey.
Irish Manor 8 Ireland
Fingerlakes Potstill McKenzie 9 Fingerlakes, New York
Teeling Small Batch 10 Ireland
BOURBON
Bourbon Whiskey must contain a minimum of 51% corn, be produced in the United States, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels, although in practice virtually all straight whiskies are aged at least four years. Any Bourbon, or any other domestic or imported whiskey, for that matter, that has been aged less than four years must contain an age statement on the label. Small Batch Bourbons are bourbons that bottled from a small group of specially selected barrels that are blended together. It should be noted though that each distiller has their own interpretation of what constitutes a "small batch." Single Barrel Bourbon is Bourbon from one specifically chosen cask.
The Taste: Flavor descriptors such as toffee, pralines, vanilla, and dried fruit to describe the initial rush of flavors in good, well-aged Bourbon. The charred oak barrels give Bourbon a distinctive spicy oak firmness that is unique to American whiskeys.
Rough Rider 9 Montauk, New York
Fingerlakes McKenzie 10 Fingerlakes, New York
Stetson 10 Kentucky
Rowan’s Creek 10 Kentucky
Koval Distilling Organic 12 Chicago
Catskill Distilling, Most Righteous Bourbon 12 Bethel, New York
Smuggler's Notch 12 Brooklyn, New York
Hudson Baby Bourbon 14 Gardiner, New York
Prichard’s Double Barreled 14 Tennessee
BOURBON LIQUER
Prichard’s Sweet Lucy 8
Berkshire Bourbon 9
AMERICAN RYE WHISKEY
Rye Whiskey must contain a minimum of 51% rye grain, be distilled at less than 80% ABV (160 proof) and be aged for a minimum of two years in new charred barrels. A small amount of straight Rye whiskey is bottled and marketed, but most of the industry production is blended into other whiskies to give them additional character and structure. Canadians frequently refer to their whisky as "Rye," though it is in fact made primarily from corn or wheat.
The Taste: While the best Bourbon is known for a creamy, caramel-like palate, the best Rye whiskey makes its presence known with a spicy, grainy, hard-edged firmness that is distinctive and unique. Usually very dry, with notes of walnut, toasted grain, and black pepper, straight rye has a bold assertive character that has earned it a small but dedicated following among discerning whiskey fans.
James Pepper 1776 Rye 9
Willet Rye 9
Redemption Rye 9
McKenzie Rye 9 Fingerlakes, New York
Templeton Rye 10
Hudson Manhattan Rye 14 Hudson Valley, New York
Hillrock Double Cask Rye 14 Ancram, New York
RYE LIQUEUR
Catskill Provisions & McKenzie 9 New York
AMERICAN WHISKEY
Blended American Whiskey is required to contain at least 20% straight whiskey; with the balance being unaged neutral spirit or, in a few cases, high-proof light whiskey. It has a general whiskey flavor profile (most closely resembling Bourbon), but lacks any defining taste characteristic.
SINGLE MALT AMERICAN WHISKEY
Belmont Farm Kopper Kettle 9 Virginia
Prichards Tennessee Whiskey 9 Tennessee
St. George Lot 3 11 Alameda California
Hillrock Single Malt 14 Ancram, New York
Hudson New York Single Malt 14 New York
BLENDED AMERICAN MALT WHISKEY
Alaska Outlaw Whiskey 8 Alaska
Denning's Point Distillery 10 Beacon, New York
UNOAKED WHISKEY aka MOONSHINE
Standard Spirit Rye & Corn 8 Brooklyn, New York
Dutch's Spirits Sugarwash Moonshine 8 Albany, New York
Onyx Moonshine 9 Connecticut
Comb White 9 Westchester, New York
CANADIAN WHISKY
Canadian whiskies, as with their American cousins, originated on the farm. These early whiskies were made primarily from rye. In time most Canadian distillers turned to corn, wheat, and other grains, but Canadians continue to refer to their whisky as "Rye" even though the mash bill for most Canadian Whisky is now predominantly a mix of corn, wheat, and barley, with only a modest perportion of rye for flavor, which results in a lighter-bodied spirit.
Pendelton 10 Year Old Hood Distillers 9
RUM
Rum, and its fraternal twin, cane spirit, are made by distilling fermented sugar and water. This sugar comes from the sugar cane and is fermented from cane juice, concentrated cane juice, or molasses. Molasses is the sweet, sticky residue that remains after sugar cane juice is boiled and the crystallized sugar is extracted.
Most Rum is made from molasses. Molasses is over 50% sugar, but it also contains significant amounts of minerals and other trace elements, which can contribute to the final flavor. Rums made from cane juice, primarily on Haiti and Martinique, have a naturally smooth palate.
Classifications of Rum
White Rums are generally light-bodied (although there are a few heavy-bodied White Rums in the French islands). They are usually clear and have a very subtle flavor profile. If they are aged in oak casks to create a smooth palate they are then usually filtered to remove any color. White Rums are primarily used as mixers and blend particularly well with fruit flavors.
Rogue White 8 Oregon
Crusoe Organic 8 California
Dzama Cuvee Blanche 8 Madagascar
Dzama Cuvee Blanche Prestige 9 Madagascar
Banks White 8 Jamaica, Trinidad, Guyana & Barbados
Golden Rums, also known as Amber Rums, are generally medium-bodied. Most have spent several years aging in oak casks, which give them smooth, mellow palates. Dark Rums are traditionally full-bodied, rich, caramel-dominated Rums. The best are produced mostly from pot stills and frequently aged in oak casks for extended periods. The richest of these Rums are consumed straight up.
Rouge Dark 8 Oregon
Plantation, Grand Reserve 8 Barbados
Saint James 8 Martinique
Clement VSOP 8 Martinque
Albany Distilling Quackenbush Amber 8 Albany
Homere Clement 18 Martinque
El Dorado Dark 15year 12 Guyana
Kirk And Sweeney 18 year 12 California
Spiced Rums can be white, golden, or dark Rums. They are infused with spices or fruit flavors. Rum punches (such as planter_s punch) are blends of Rum and fruit juices that are very popular in the Caribbean.
Shipwreck 8 St. Kitts
The Lash 8 West Indies
Lady Bligh 8
Brazil produces vast quantities of mostly light Rums from column stills with unaged cane spirit called
Cachaça (ca·sha·sa) the best-known example.
Pitu Silver 8 Brazil
COGNAC
Cognac named after the town of Cognac in France, is the most famous variety of brandy, produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime. According to French Law, in order to bear the name, Cognac must meet strict legal requirements, ensuring that the 300-year old production process remains unchanged. It must be made from at least 90% Ugni Blanc, Folle Blanche or Colombard grapes, although of these, Ugni Blanc, known locally as Saint-Emilion, is the variety most used today by some way. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais.
Kelt Tour du Monde VSOP 12
Bowen XO 18
Germain-Robin, based in Ukiah, California, is one of the highest rated alembic brandy makers in the world. The distillery was founded in 1982 by Ansley J. Coale, a local rancher, and Hubert Germain-Robin, a native of Cognac, France. Coale, a former Princeton professor of ancient history, had bought 2,000 acres (809 ha) of farmland outside of Ukiah, named Eagle Ridge Ranch, in 1973. By chance, one day in 1981 he picked up Germain-Robin, who was hitchhiking throughout California in search of a location to make brandy. Germain-Robin came from a family that had been making cognac under the name Jules Robin & Company, but had recently sold the business to Martell, prompting Germain-Robin to leave. Ronald Reagan was an aficionado of Germain-Robin brandies and reserved a number of barrels for the White House, which he served as a matter of national pride to visiting dignitaries such as Michael Gorbachev and François Mitterrand
Germain Robin Shareholders, Alambic Brandy 20
ARMAGNAC
Armagnac is a distinctive kind of brandy or eau de vie produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Ugni Blanc, Colombard, and Baco 22A, using column stills rather than the pot stills used in the production of Cognac. The resulting spirit is then aged in oak barrels before release. Production is overseen by INAO and the Bureau National Interprofessionel de l'Armagnac. Armagnac was one of the first areas in France to begin distilling spirits, but the brandies produced have a lower profile than those from Cognac and the overall volume of production is far smaller. In addition they are for the most part made and sold by small producers, whereas in Cognac production is dominated by big-name brands.
Armagnac, Cles des Ducs VSOP 12
CALVADOS
Calvados is an apple brandy from the French region of lower Normandy. Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varities. Well-made calvados should naturally be reminiscent of apples and pears, balanced with flavors of aging. The less-aged calvados distinguishes itself with its fresh apple and pear aromas. The longer the calvados is aged, the more the taste resembles that of any other aged brandy. As calvados ages, it may become golden or darker brown with orange elements and red mahogany. The nose and palate are delicate with concentration of aged apples and dried apricots balanced with butterscotch, nut, and chocolate aromas.
Chateau du Breuil Calvados VSOP 12
PISCO
Pisco is a color-less or yellow to amber colored grape brandy produced in winemaking regions of Peru & Chile. Pisco was developed by Spanish settlers in the 16th Century as an alternative to orujo, a pomace brandy that was being imported from Spain.
BarSol Selecto Acholado 8
30
ABSINTHE
Absinthe is a distilled, highly alcoholic (45%-90% ABV), anise- flavored spirit derived from herbs, including the flowers and leaves of the herb Artemisia absinthium, also called "wormwood." Absinthe is typically of a natural green color but is also produced in both clear and artificially colored styles. It is often called "the Green Fairy."
Although it is sometimes mistakenly called a liqueur, absinthe is not bottled with added sugar and is therefore classified as liquor. Absinthe is unusual among spirits in that it is bottled at a proof but is normally diluted with water when it is drunk.
Absinthe originated in Switzerland. However, it is better known for its popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. Due in part to its association with bohemian culture, absinthe was opposed by social conservatives and prohibitionists. Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Vincent van Gogh, Oscar Wilde, and Aleister Crowley were all notorious "bad men" of that day who were (or were thought to be) devotees of the Green Fairy.
Absinthe was portrayed as a dangerously addictive, psychoactive drug. The chemical thujone, present in small quantities, was blamed for its alleged harmful effects. By 1915 absinthe had been banned in the United States and in most European countries except the United Kingdom, Spain, Portugal, and the Austro-Hungarian Empire. Although absinthe was vilified, no evidence has shown it to be any more dangerous than ordinary liquor. Its psychoactive properties, apart from those of ethanol, have been much exaggerated.
A revival of absinthe began in the 1990s, when countries in the European Union began to reauthorize its manufacture and sale. As of February 2008, nearly 200 brands of absinthe were being produced in a dozen countries, most notably France, Switzerland, Spain, and the Czech Republic.
St. George Spirits 8 California
Raff Distillerie Emperor Norton 10 California
Whisky influenced Absinthe
Standard Spirit Oak & Rye Absinthe 8 Brooklyn, New York
VODKA
Aroma Thyme Bistro has made a patriotic choice to only stock North American Vodkas. We personally feel that craft American & North American vodka is some of the best in the world. And since vodka can come from anywhere, unlike Cognac & Scotch etc… we know you will be surprised with our American selections.
All Vodkas are $8 for mixed drinks/cocktails & $11 for Martinis
NEW YORK VODKA
Denning's Point Distillery Vodka Beacon, Dutchess County
Bootlegger Roscoe, Sullivan County
Comb Chappaqua, Westchester County
Core (estate apples) Valatie, Columbia County
Catskill Peace Vodka Bethel, Sullivan County
L.I.V. Long Island Vodka (estate potato) Baiting Hollow LI, Suffolk County
Vintners Vodka Seneca Lake, Fingerlakes
Anchor Distilling Hop Head California
Crop Organic Tomato Missouri
360 Eco Luxury Vodka Missouri
360 Eco Luxury Vodka Orange
360 Eco Luxury Vodka Vanilla
360 Eco Luxury Vodka Chocolate
360 Eco Luxury Vodka Raspberry
Tito’s Handmade Texas
Charbay Pomegranate California
Charbay Blood Orange
Charbay Green Tea
Fignezia Fig Vodka
Rouge Single Malt Oregon
Square One California
Square One Cucumber
Hanger One Straight California
Hanger One Madarin Orange
High West 7000 Peach Utah
Tru Organic Vodka California
Tru Organic Vanilla
Iceberg Nova Scotia
Adirondack Utica, New York
GIN
Gin and its Lowlands cousin Genever (Jenever in Belgium) are white spirits that are flavored with juniper berries and so-called botanicals (a varied assortment of herbs and spices). The spirit base of Gin is primarily grain (usually wheat or rye), which results in a light-bodied spirit.
London Dry Gin is the dominant English style of Gin. As a style it lends itself particularly well to mixing. London Dry Gin is the dominant Gin style in the United Kingdom, former British colonies, the United States, and Spain.
Plymouth Gin is relatively full-bodied (when compared to London Dry Gin). It is clear, slightly fruity, and very aromatic. Originally the local Gin style of the English Channel port of Plymouth, modern Plymouth Gin is nowadays made only by one distillery in Plymouth, Coates & Co., which also controls the right to the term Plymouth Gin.
Genever is made primarily from "malt wine" (a mixture of malted barley, wheat, corn, and rye), which produces a fuller-bodied spirit similar to raw malt whisky. A small number of genevers in Holland and Belgium are distilled directly from fermented juniper berries, producing a particularly intensely flavored spirit.
Dry
Brokers London Dry
Comb Distillers Westchester, New York
St George Dry Rye California
Geranium London Dry England
Bummer & Lazarus California
City Of London Dry England
Old English Gin England
Genever
Anchor Distilling Genevieve California
Extra Botanical Influenced Gins
Rogue Spruce Gin Oregon
Rogue Pink Spruce Gin(Aged in Pinot Noir Barrels) Oregon
Comb Distillers Jarhead Westchester, New York
Catskill Distilling Curious Gin Bethel, New York
35 Maple St Uncle Val’s Gin (For Hendricks Lovers) Sonoma, California
Bootlegger Gin Roscoe, New York
Warwick Valley Warwick, New York
Brooklyn Warwick, New York
Seneca Drums Seneca Lake, Finger Lakes
Tru Organic California
Berkshire Mountain Distillers Greylock Massachusetts
Adirondack Gin Utica, New York
For a truly exceptional Gin & Tonic, ask for it to be made with Q-Tonic
A natural tonic water made from natural quinine bark and sweetened with organic Agave.
Tequila
Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 kilometers (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the western Mexican state of Jalisco.
The red volcanic soil in the surrounding region is particularly well suited to the growing of the blue agave, and more than 300 million of the plants are harvested there each year. Agave tequila grows differently depending on the region. Blue agaves grown in the highlands region are larger in size and sweeter in aroma and taste. Agaves harvested in the lowlands, on the other hand, have a more herbaceous fragrance and flavor.
Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas.
SILVER/BLANCO
One Tree IXA Organic 8
Oro Azul 8
Alacran 8
Pueblo Viejo 104 8
4 Copas Organc 9
1921 Tequila Blanco 10
Siete Leguas Blanco 10
Fortaleza Tequila Blanco 11
REPOSADO
Hacienda Vieja 8
Pueblo Viejo 8
Siembra Valles 8
Siete Leguas Reposado 10
ANEJO
San Matias Gran Reserva 8
Siete Leguas Anejo 12
Mezcal
All Tequila is Mezcal, but not all Mezcal is Tequila. Tequila Marketing Mantra
Mezcal is the generic name for all spirits distilled from the agave, as well as the name of a regional beverage, similar to tequila, but made mostly in the state Oaxaca. Note that Mezcal is not the same as Tequila — the two should never be confused. Technically, tequila is a form of Mezcal, more properly known as "Mezcal de Tequila”.
Unlike Tequila, Mezcal can be made from 11 types of agave endemic to Oaxaca, such as quishe, pasmo, tepestate, tobala, espadin, largo, pulque, azul, blanco, ciereago, and mexicano. This diversity produces a range of flavors similar to grape varieties in wine making.
Vida De San Luis Del Rio 9
