Our Brands
Avuá Cachaça
Single-sourced and pot distilled in a farm about four hours from Rio. Production is sustainable and traditional using a waterwheel to press, gravity to transition, and remnants of the cane to fire the still. Our mission is to challenge the perception of this category as a one-trick caipirinha pony through a terroir-driven artisanal product available in two unaged and five unique wood aged products.
Svöl Aquavit
Taking a thoughtful gin-inspired approach to a centuries-old Scandinavian spirit. We worked with Gunnar Gíslason chef/owner of Dill in Iceland and Jonas Andersen of Agern & Great Northern Food Hall on botanicals, souring, and blending. Allen Katz and the NY Distilling team is our production partner with their great expertise in botanical distillation. We are excited to share with you our first two marks inspired by the traditions of Denmark and Sweden.
Drifter Craft Cocktails
Drifter Craft Cocktails is sourcing high-quality, small-batch products from some of the best craft distillers in the world to produce the highest quality canned cocktails on the market. Each can is transparent on where we source the ingredients and what goes in your glass. Every cocktail is a modern twist on a classic, as made by some of the world’s most renowned bartenders.
Paladar Tequila
From the last of the independent founding families of tequila, Paladar is a homage to the traditions of Mexico. We harvest 7-Year Blue Weber agave from our own fields, which slow cooks in brick ovens and open-air pine-box ferments in wild and proprietary yeast. Each batch of Paladar is twice distilled in a copper and stainless steel pot blend. We celebrate this product of the earth with each bottle hand-dipped in the volcanic soil of our agave fields.
Gajardo Liqueurs
Produced at Distilleria Schiavo, a fifth generations Grappa distillery based in a small town near Vicenza, Italy named Costabissara. Gajardo is made with the infusion of all-natural herbs, roots and spices for 18 days. The liqueur is then filtered before demineralized water and sugar is added and is hand stirred using the bâtonnage technique. Then a final filtration takes place and Gajardo is bottled in small batches.