{"title":"From The Archives","description":"","products":[{"product_id":"sweet-triumph-1","title":"Sweet Triumph","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-subtitle=\"apple eau de vi\" id=\"sub-product-title\"\u003e\u003c\/span\u003e\n\u003cdiv\u003eApple Brandy\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eNY dessert apples from Indian Ladder farms. Altamont, NY\u003c\/li\u003e\n\u003cli\u003eJust fermented fruit + distilled with no additives. only a bit of water.\u003c\/li\u003e\n\u003cli\u003e750mL\u003c\/li\u003e\n\u003cli\u003e50% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve \u003c\/h4\u003e\n\u003cp\u003e2 oz Sweet Triumph + 1 oz herbal syrup + 1 oz lemon juice. Serve on ice and finish with soda water.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\n\u003cspan\u003eInto the Bottle\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eWe have family ties to Indian Ladder. Literal ones. So even though Matchbook received the fresh pressed juice from the farm cidery, this is a bottle that starts at home. Sweet Triumph is a nod to the fruit its made from - a blend of dessert and eating apples. Generally the best ciders are made from a blend of apples to create balance between sweet, sour and astringent or bitter - that balance creates a depth of flavor. In creating an eau-de-vie however, our focus is simply to capture the flavor of a single fruit at its best. Eau-de-vie translates to water of life - which speaks to its alchemical roots - but we’re particularly attached to it for the way it speaks to our work; our craft of capturing the natural world in a bottle. Where it waits for you.\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eThe juice began its wild fermentation somewhere between the farm and the distillery, finishing out in our 600 gallon fermenter. The cider was then double pot distilled and rested in glass demijohns.\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv\u003eExpect clean and soft flavors with the backdrop of this 50% ABV spirit. Something bright, a little creamy and apple.\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":36710032146581,"sku":null,"price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09670_8524c731-c594-47b0-bd20-7807db4ad2b7.jpg?v=1751397855"},{"product_id":"ritual-sister-smoked-pineapple","title":"Ritual Sister - Smoked Pineapple","description":"\u003cp\u003eSpirits Distilled From Pineapple \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e1600 lbs of fresh pineapples smoked and baked in the ground for 3 days and then open top fermented for 3 weeks before pressing and distillation.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eOnly additive was a light pitch of champagne yeast.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e375mL.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e40% alc. by vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eSuggested Serve: 1 oz Ritual Sister ½ oz amaro ½ oz lime juice ¼ oz triple sec Shake with ice + strain. 1 oz = 2 tablespoons.\u003c\/div\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThere’s a town surrounded by water and filled with farms and vineyards that we call home. Some of the worlds most famous painters have lived + worked here; they were enamored by the light. A house sits up on the cliffs just a short walk to the coast line. It’s big and white, with a long porch, and a barn in back. That’s where you can find us, when we’re not inside the big metal box, painted a shade of black with a name like Midnight Magic. It’s trimmed in white and there’s no sign on the door but that suits us just fine. This is Matchbook Distilling Co. When the world went into quarantine, we saw fewer people. Our local bar closed. Our small circle got smaller. The 2 mile ride between the distillery and our house on the cliffs somehow got shorter. We craved a little luxury to brighten the day - so we created it in two ways - and this is the story of Ritual Sister. Luxury no. 1… a giant fire pit. This Spring, the internet sold out - everyone was at home, and everyone loves a beautiful, hot, carefully controlled hearth. We wanted something big - an activity, a hobby and a third place for us to be. These days it may be unusual to both live and work with a group of people. But what is usual anymore? So there we were. Our “single family household.” With a stash of bagged concrete and stone bricks. And shovels. A few days later, we had a fire pit. Dug and laid into the earth stretching about 8 feet wide and a few feet deep. Luxury no. 2.. the acquisition of 4,000 lbs of fresh pineapples. We peeled, and juiced and fermented the first half into a fresh pineapple eau-de-vie. Delicious. But the second half.. and here’s where things got real real interesting.. ..We filled that pit with pineapples. The process began early in the AM, building a questionably high fire — getting it up to about 400F. Hours later, spreading out the coals and laying down 2 layers of pineapples in a spiral configuration. A second layer of hot coals to top it off before burying the entire pit and celebrating. We celebrated pineapples, and fire pits. We celebrated our single household \/ work place, the joys of being outside, and life in the country. Three days later we returned with shovels to dig up our prize. The pineapples were beautiful. They were charred in places but mostly a rich gold in hue, and they dripped with caramel. We tossed them into fermenting bins and stomped on them. For 3 weeks. Just a splash of Champagne Yeast. When it was finished, we pressed off the juice and loaded it into our copper pot column still. And we ran it - distilling the essence of that roasted fruit and the lingering smoke into the bottle. And that, is Ritual Sister. I taste the smoke and the earth and the roasted pineapples in all the right places. But I can also taste the work in it. Those days were long. And while I started them alone, building the fires in the early morning light, as the sun came out, so did the team. All day, and into the night, everyone pitched in. Adjusting the technique, moving hot coals and hauling earth. I taste the work in it and it makes me warm. I hope you can too. Happy Autumn, Cheers!\u003c\/p\u003e\n\u003cp\u003e-Leslie \u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"375ml \/ Hands","offer_id":36710032736405,"sku":null,"price":65.0,"currency_code":"USD","in_stock":false},{"title":"375ml \/ Pineapple","offer_id":36710032769173,"sku":null,"price":65.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DFB_7447_1_676119e3-aecd-4409-848d-4c81aa3a96a8.jpg?v=1751397863"},{"product_id":"elseware-blood-orange-apertivo","title":"Elsewhere Blood Orange Aperitivo","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eLiqueur\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv\u003e750mL.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e30% ABV.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eSuggested serve: On the rocks, splash of soda\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThere is something sacred about the blood orange. Its crimson shades are due to naturally occurring anthocyanins in the fruit. This in itself is a marvel, as we enamor ourselves with the presence of anthocyanins in red wine fruit as an indicator of whether it may take well to aging - which has been assigned tremendous prestige in the world of wine. Anthocyanins occur in lots of other fruits and flowers - but not in citrus. Except of course, in the beautiful case of the blood orange. Which develops its color at night, when the temperature cools, and the world sleeps.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThese oranges are novel not only for their color, but their flavor - signaling their other anthocyanin producing fruits and flowers like raspberry and hibiscus. We couldn’t possibly let any part of this fruit go to waste. So we meticulously extracted the juice for eau-de-vie, which will be resting in glass demijohns for the time being. But what to do with the peels and the pulp?\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eA bath in our neutral spirits was the natural course. Our certified organic corn comes from Thor Oeschner, a farmer in the Finger Lakes region of New York. “We farm organically. This means soil is our primary crop, one we don’t ever sell.”\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e“Rotating crops is a hallmark of organic agriculture. Planting the same crop year after year depletes nutrients, invites pests and soil-borne problems. By cycling through a variety of crops, the soil gets a break from the nutrient demands of each plant, and pests and weed pressures are deterred.”\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThis is where the story of Elsewhere takes us, to the fields. We take our corn from Thor and we mill it, mash it and ferment it. Time, temperature, hydration, enzymes and yeast are the ingredients we add to create the alcohol. Column distillation to concentrate it. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBack to the blood oranges. We filled 2 macro bins with those spirits and began to add the peels and the pulp as we pressed the juice. The pulp and peels sat in the alcohol for a few weeks, the sugars and oils and other aromatic and phenolic compounds dissolving into the liquid. We mixed it up and tasted it daily. Until the day came that we tasted it and decided, THIS IS THE MOMENT.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNo matter that it’s the end of the day and we’re about to go home. It had to come off right then and there. We strained the liquid off. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eNext came the botanicals. Pink peppercorns. Cloud Forest Cardamom. Quassia. Pemba cloves. Gentian. Indian cinnamon bark. Wild Cherry Bark. Macerating for about 2 weeks. In a temperature controlled fermenter with an agitator, whirring the botanicals around 24\/7. Adventures in filtration followed. We are constantly iterating our filtration methods - partially out of curiosity, mostly out of dire necessity. For this, our successful methods involved gravity, some mesh screens, a nut milk bag, and maybe a filter made of rope.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eA touch of sugar to tie everything together. And there you have it. Elsewhere Apertivo.. a spirit that pays homage and reverence to the magic of the ever elusive blood orange. Available for only a few short weeks each year.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"750ml","offer_id":36710033326229,"sku":null,"price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/Elsewhere-table_853d2a17-6b11-44d1-bef1-dc22902263f0.jpg?v=1751397866"},{"product_id":"sole-mio","title":"Sole Mio","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSpirits Distilled from Koji, Butternut Squash, and wheat\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e3 strains of koji grown in house on organic Kokuho Rose rice from CA + butternut squash from Treiber Farms + organic wheat from Oeschner Farms in NY\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e375mL\u003c\/li\u003e\n\u003cli\u003e55% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e2 oz Sole Mio 1.5 oz pineapple juice 0.75 oz coconut cream 0.5 oz lime juice Shake with ice + strain over cracked ice. Fresh juice is fun but not necessary.\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eTo drink on it’s own, sip roughly 1:1 spirit:water to draw out the flavors.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThere are so many stories to tell with this bottle. There is the story of the koji - a mold that has been the secret powerhouse behind Eastern culinary culture - the catalyst for soy sauce, miso, mirin, sake, shochu.. Theres the story of how, through a friend of a friend, a sake brewery + laboratory representative traveled to our distillery and agreed to start selling us a newly bred brown koji strain. There’s the story of Pete Treiber and this incredible butternut squash he grew last year. They were maybe a little on the small side but big in flavor, with this glowy hue to it. We were swept away by it - buying the 200 lbs he had left without a plan in mind. And there’s the wheat - grown by a steward of rich organic New York grown grains - Thor Oeschner. We’ve been working on koji on and off for at least a year — playing with strains and substrates, the medium we use to grow the mold on. At the time, we were growing all three strains side by side on organic, heirloom kokuho rose rice grown by Koda Farms in California. We had a white strain, a black strain, and a mysterious, newly bred brown strain — which we were able to buy from a sake brewery and lab — a connection that was made for us by our local sake bar, Stirling Sake. Representatives from the lab and brewery actually came out to visit the distillery!\u003c\/p\u003e\n\u003cp\u003eThere is a classic style of shochu that involves koji rice, additional grain, and sweet potato. Ingredients are added slowly, over the course of weeks, in that order. We have several different bottles in the lab - they’re delicious and they taste like no other spirits we’ve had.\u003c\/p\u003e\n\u003cp\u003eThis is our version - it tastes like nutmeg, the late summer harvest and the sun, setting over the farm.. if sunsets can taste like such a thing.\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":36710033850517,"sku":null,"price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/Sole-Mio-table_99f21e6c-c0eb-4e18-8b6b-87172847dd21.jpg?v=1751397871"},{"product_id":"hunter-moon","title":"Hunter Moon Immature Brandy","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-subtitle=\"petit verdot+ cab franc eau de vie\" id=\"sub-product-title\"\u003e\u003c\/span\u003e\n\u003cdiv\u003e Immature Brandy\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv\u003eBiodynamic petit verdot + cabernet franc from the North Fork\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003eHand harvested under the Hunter Moon. Wild fermented. No additives.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e750mL\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e50% Alc. by Vol.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cp\u003eAdd an oz to a hot or iced herbal tea\/tisane - something floral and tannic like a jasmine green tea or a tulsi basil and rose tisane. Add a touch of sugar to draw out some of the lighter notes of the brandy and the tea. Squeeze the peel of a citrus fruit over your glass to express some citrus oil.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eThis bottle is the culmination of stars aligning. We received a phone call from our friend Rex, owner of the biodynamic vineyard The Farrm with news of a frost coming in.\u003c\/p\u003e\n\u003cp\u003eOne of the advantages of creating distilled spirits is, we concentrate the really good flavors - the floral, fruity, savory, herbaceous flavors while leaving the astringent, spicy and bitter behind. Those can be great flavors BUT they can also overpower. So a wine made from under ripe grapes may be unpleasantly bitter, astringent and sour - while the brandy of that same wine can be floral, bright and fruit forward.\u003c\/p\u003e\n\u003cp\u003eSo back to the frost. The fruit wasn’t ripe enough for winemaking but it was perfect for brandy. All the farms on the island were also facing this problem - labor was scarce - but if we could get the hands, we could buy the fruit. As the stars would have it, harvest would be on a Wednesday, a night when our friends in nightlife could break away from the city. We worked for two long days, the light of the Hunter Moon hanging in the backdrop.\u003c\/p\u003e\n\u003cp\u003eAfter celebrating the victory with way too much wine, we spent an early morning down at the local crush facility watching over a very gentle pressing of the fruit. After cold settling and racking, we transferred the juice back to Matchbook where we let the temperature rise a few degrees to allow fermentation to begin. After 10 days of a gorgeous clean fermentation, we transferred the wine to the still. The brandy has rested in a glass balloon for a year.\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":36710036439189,"sku":null,"price":88.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09797_08e5e4ba-c77e-40bd-8a1a-fea718bdd723.jpg?v=1751397888"},{"product_id":"sweet-triumph","title":"Sweet Triumph Peated Cask","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-subtitle=\"apple eau de vi\" id=\"sub-product-title\"\u003e\u003c\/span\u003e\n\u003cdiv\u003eApple Brandy aged in a Peated Cask\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eNY dessert apples from Indian Ladder farms. Altamont, NY\u003c\/li\u003e\n\u003cli\u003eJust fermented fruit + distilled with no additives. only a bit of water.\u003c\/li\u003e\n\u003cli\u003eAged in a Laphroaig cask\u003c\/li\u003e\n\u003cli\u003e750mL\u003c\/li\u003e\n\u003cli\u003e50% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve \u003c\/h4\u003e\n\u003cp\u003e2 oz Sweet Triumph + .\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e75 oz lemon\u003c\/span\u003e + \u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e75oz honey ginger syrup\u003c\/span\u003e. S\u003cspan data-mce-fragment=\"1\"\u003ehake and strain over fresh ice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\n\u003cspan\u003eInto the Bottle\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eWe have family ties to Indian Ladder. Literal ones. So even though Matchbook received the fresh pressed juice from the farm cidery, this is a bottle that starts at home. Sweet Triumph is a nod to the fruit its made from - a blend of dessert and eating apples.\u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eThe juice began its wild fermentation somewhere between the farm and the distillery, finishing out in our 600 gallon fermenter. The cider was then double pot distilled and stored in a 5 year old Laphroaig cask.  \u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eWood aging is a much revered and little understood transformation whereby the spirit absorbs phenolics and organic volatile compounds, the later of which can react with the spirit to form new esters. Phenolics are aromatic compounds with very high boiling points — meaning they don’t make it through the distillation process into the spirit. So wood aging is a traditional way of adding those layers of complexity in.  \u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eEsters are aromatic compounds that our noses are very sensitive to — so even though their levels are very low, they can provide profound depth of flavor. Esters are primarily produced during fermentation and then during the barrel aging process. Common esters have aromas of bananas, apples and florals.\u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eAn apple-y campfire awaits you in this bottle. \u003c\/span\u003e\u003cspan data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan\u003eHappy Autumn!\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":36710036701333,"sku":null,"price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09671_5d333a0f-37e5-45b9-aa28-b33c9b4179f8.jpg?v=1751397896"},{"product_id":"moon-lake","title":"Moon Lake","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-subtitle=\"corn whiskey\" id=\"sub-product-title\"\u003e\u003c\/span\u003eCorn whiskey finished in Syrah Cask\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNY organic corn whiskey\u003c\/li\u003e\n\u003cli\u003efermented 1 week and double pot distilled.\u003c\/li\u003e\n\u003cli\u003erested in syrah cask\u003c\/li\u003e\n\u003cli\u003e750mL\u003c\/li\u003e\n\u003cli\u003e50% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e1.5 oz of Moon Lake + ½ oz Ancho Reyes + a little sugar to taste + if you have a lime peel around - squeeze it over your glass to express some zesty oil. Chill and serve.\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eYou go through your life smelling something, like corn, all the time. You have a memory for it - it’s familiar. And then you smell it again, only this time, it’s the most corn-rich corn smell you’ve ever smelled. It is unmistakably corn BUT intensified - like the volume has been turned up, LOUD. It’s a smell you never knew you were missing, but as soon as you get up close to it, it makes you long for it in a most nostalgic way, as with borrowed memories of someone else’s grandmothers cooking.\u003c\/p\u003e\n\u003cp\u003eDan Barber writes about this same phenomena in Third Plate when he works with a nearly lost heirloom corn. If there can be a shared consciousness with a people in a place, corn is certainly a staple of ours across the Americas. And such were the thoughts that flooded us when we first got to work with our corn - organic and profoundly aromatic - grown in the Finger Lakes by Thor Oeschner.\u003c\/p\u003e\n\u003cp\u003eGelatinization of starch is the process of dissolving the starch in water so that the enzymes can break them down into simple sugars for fermentation. This is a critical step in the alcoholic fermentation of grain for whiskey, beer, vodka.. and corn is the toughest, requiring the highest heat out of all the grains we work with. This corn spirit started out as an exercise to test ourselves and our equipment - and it was so appetite stirring in its richness — we had to bottle it. It was double pot distilled like our future whiskeys would be, and rested in a freshly emptied Syrah cask to layer in some phenolics and build esters, creating depth of flavor that would accent and compliment the corn.\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":36710037192853,"sku":null,"price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09679_533daff9-85b0-49da-b3a6-1ade6fc3745d.jpg?v=1751397903"},{"product_id":"coastal-ghosts","title":"Coastal Ghosts","description":"\u003cspan data-subtitle=\"Botanical Brandy\" id=\"sub-product-title\"\u003e\u003c\/span\u003e\n\u003cdiv\u003eBrandy with Lemon Verbena Rosemary and Sage\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eA Biodynamic pinot gris wild fermented x distilled with lemon verbena, pineapple sage + rosemary\u003c\/li\u003e\n\u003cli\u003e750mL\u003c\/li\u003e\n\u003cli\u003e47% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cp\u003eA splash of dry vermouth or lemon + soda + ice\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eIt’s no secret - we are awe struck by the wonder of biodynamic agriculture. It was that reason alone we went on a search that led us to Keeler Estate Vineyard in Amity, Oregon - where the fruit for this brandy hails from.\u003c\/p\u003e\n\u003cp\u003eBiodynamics at its most basic is a fanatical approach to composting that harnesses the powers of homeopathy\/ herbalism\/fermentation\/aromatherapy and bases its schedule on the push and pull of the moon.  These practices make for radically nutritious plants - and the more nutritious the plant, the bigger the flavor and aroma.  So, this is some seriously sexy fruit.\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eWe wild fermented the juice and double pot distilled the resulting wine. During the second pot run, we added lemon verbena, pineapple sage + rosemary. We are continually inspired by the convergence of food\/beverage, medicine + perfumery throughout history and culture. The three botanicals we chose here are superstars in all. Pineapple sage, for instance, has been a powerhouse in traditional Mexican medicine, a reappearing star of Michelin menus in Copenhagen and a standout in the Givenchy perfume L’Atelier de Givenchy Bois Martial. In Coastal Ghosts the herb lends a cool tang. Lemon verbena is even more well known for its relaxing, floral lemon scent and flavor. Find it everywhere from your kitchen to your medicine cabinet, your bedside table to your bath. And rosemary - a much loved ingredient in the kitchen - was once believed to be a powerful memory enhancer. As such, it became a popular adornment at weddings, a symbol for lovers.\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":36710037520533,"sku":null,"price":95.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/Coastal-Ghost-in-hand_6081f09a-d888-4307-9882-569ba78052be.jpg?v=1751397910"},{"product_id":"no-where-morning","title":"No Where Morning Nightcaps + Afternoon Dreams Whiskey","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan id=\"sub-product-title\" data-subtitle=\"corn whiskey\"\u003e\u003c\/span\u003e\n\u003cul\u003e\n\u003cli\u003eDay old bread\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e750mL\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e45% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eNowhere Manhattan blanc: \u003c\/span\u003e2 part No Where Bread Whiskey, 1 part Dolin Vermouth Blanc Dash Orange bitters *Add all ingredients into empty glass. Add ice. Stir down and dilute. Strain into chilled coupe glass.  Serve ice cold with an orange twist.\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eWe took four large bags of day-old breads from Blue Duck Bakery Cafe and tore them into chunks before adding them to the kvass. Kvass is a soured malted rye.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThat kvass was milled and mashed with hot water.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe enzymes from the kvass malt acted on the bread to break down the starches into simple sugars for the yeast to then ferment. Bakers put so much love, intention, and the energy into the way they process grains – just as we do – only the love from that labor is only at its peak for so long.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eBy turning it into whiskey we can capture the essential aromas and flavors from those breads, play off them with beautiful flavors from our malt and draw them out further in the aging process – where they can flourish eternally in wood or in a bottle until they are imbibed.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eMash bill: 450 lbs kvass rye, 4 bags of Blue Duck bread, 500 grams of yeast. \u003c\/span\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":37185226735765,"sku":null,"price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09665_8c013b54-364d-434f-b441-40e947a865b6.jpg?v=1751397917"},{"product_id":"some-night","title":"Some Night In Autumn","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-subtitle=\"cold brew coffee rum\" id=\"sub-product-title\"\u003e\u003c\/span\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eSpirits Distilled from Cane with Turkey\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli class=\"li1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eMolasses mashed with dunder double pot distilled with a turkey hanging in the kettle\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e375mL\u003c\/li\u003e\n\u003cli\u003e40% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eSuggested serves: a spiked hot chocolate or classic daiquiri (2 oz Some Night In Autumn, 1 oz fresh lime juice (aka 2 tablespoons or approx 1 juicy lime) + .75 oz simple syrup (aka sugar water)  shake with ice, strain, and drink. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"WI9k4c\"\u003e\n\u003cdiv class=\"GgmXif jY7QFf\"\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\"\u003eIt’s a straight shot down the North Rd to Treiber Farms. It was already pitch black when I pulled in at 6pm, a hallmark sign of the off season. When the moon is big and high, it’s a spectacular thing.. but the drama can be even more so when it takes a backseat to the vast expanse of stars. Fumbling around in the dark, I found my way into one of the storage barns and into the deep freezer where our 22.5 lb turkey was waiting for us.\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\"\u003eSome Night In Autumn tastes like layers and layers of chocolate mixed with flavors of cane and meat. There’s a richness to it and just a hint of cinnamon spice. It’s feels warming to drink. It leaves me wanting more. That’s not the case for all spirits we make. Some of our bottles are think pieces, experiments, musings about another way to do things. Others are for long bubbly drinks; and others for short stirred ones. Generally our bottles are unfinished works, ingredients waiting for you to complete them. A splash of soda here, a squeeze of lime there.. This one too will make for a fine mixed drink. But for some reason, when I sip it — I think about how good it will taste, passed around a table with friends late into the night. It tastes warm, and happy and oddly familiar. And that’s a pretty strange thing to say about a rum distilled with a turkey. But there it is.\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\"\u003eFor you spirit geeks out there, you’ve probably heard of Pechuga. It’s a tradition of distilling a chicken (or turkey, or rabbit, etc) in a final distillation of a batch of Mezcal - and if I understand correctly, it’s primarily a tradition practiced in the spirit of celebration - a loved one achieving a milestone, a birthday, a wedding. There is something about distillation that connects us to places we’ve never been, people we’ve never met, and times long passed us by.\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\"\u003eThey’re called spirits after all.\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\"\u003eSome Night In Autumn started with a molasses mashed (in this case meaning added to hot water) and co-fermented with dunder - a flavor and acid rich liquid leftover from our last rum distillation. The mash bill, or fermentation recipe, was crafted by Dean, our head of production. After fermentation, and before pumping the fermented mash over, Scott jumped inside the 600 gallon still to start hanging the 22.5lb turkey. Stills, by the way, are not necessarily designed to hang 22.5 lb turkeys in them.. so late into the evening, we were reaching, lifting, slipping and laughing — in the best of spirits - as we endeavored to join in on this time honored tradition from Oaxaca. The following morning, when the turkey was mostly thawed, we began our first distillation. Our second distillation was conducted the following day on our 300 gallon pot still. That final spirit was diluted with water and rested before bottling. Happy December! Cheers!\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":37524602650773,"sku":null,"price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DFB_3282_6a19aafa-2dae-446c-94e4-6c7f63415191.jpg?v=1751397924"},{"product_id":"blingnova-vodka","title":"Blingnova Corn Vodka","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNew York grown corn \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eOrganic\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e750mL\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e40% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eSuggested Serve\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\" data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e1.5 oz over ice.  Finish with soda water. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch6 data-mce-fragment=\"1\"\u003eInto the Bottle\u003c\/h6\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eAccording to calculations by Edo Berger of the Harvard-Smithsonian Center for Astrophysics in Cambridge, Massachusetts, the collision of two neutron stars may produce no less than ten times the mass of the Moon in pure gold. In fact, almost the whole cosmic inventory of this precious metal — including the gold in your wedding ring.. has probably been created in neutron star collisions.. For obvious reasons, another popular name is “bling nova.“” (Ripples in Spacetime: Einstein, Gravitational Waves, and the Future of Astronomy, Govert Schilling and Martin Rees, p258).\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThe first time we ran Thor Oeschner’s corn, there was a sort of gravitational pull we all felt towards the mill. Everyone in the building was drawn near by the richness of it. We described it in the story of Moon Lake, which gets its name from the corns home in the Finger Lakes. You go through your life smelling something, like corn, all the time. You have a memory for it - it’s familiar. And then you smell it again, only this time, it’s the most corn-rich corn smell you’ve ever smelled.. like the volume has been turned up, LOUD. It’s a smell you never knew you were missing, but as soon as you get up close to it, it makes you long for it in a most nostalgic way, as with borrowed memories of someone else’s grandmothers cooking.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis corn collides and transmutes into this rich vodka, for which we borrow the nickname, Bling Nova. We mill it, mash it, and ferment it before our first distillation, a stripping run through our pot still made from copper and stainless. The spirit off of that stripping run is called the low wines. We create three batches before combining the low wines in the still for a final spirit run though our copper columns, featuring 22 plates. And while the spirit journeys through all 22 plates on its way to becoming a vodka, somehow, it holds onto that certain, warm feeling of nostalgia. When starting Matchbook, we never thought we’d release a vodka. It’s too mired by rules and expectations. But fuck it. This is good - and we’re excited to share it with you.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBetter ingredients makes for better drinking. Keep it simple.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eBling Nova is made from 100% certified organic corn grown on a regenerative farm in New York.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCheers!\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":37846265790613,"sku":"Bling_Corn_750","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09703_680af12e-a243-4557-88c5-c0595952d7e0.jpg?v=1751397930"},{"product_id":"little-fork-vinegar","title":"Little Fork Vinegar","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-pm-slice=\"1 1 []\" class=\"\" data-mce-fragment=\"1\"\u003eThis a blend of two French wines. \u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\" class=\"\" data-mce-fragment=\"1\"\u003eWine A. was a 60% Grenache + 40% Syrah produced near the village of St-Gilles.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp data-pm-slice=\"1 1 []\" class=\"\" data-mce-fragment=\"1\"\u003eWine B. was a Cab Franc and Malbec blend of the Loire Valley with unlisted percentages.\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eUnpasteurized \u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e5% acidity\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch6 data-mce-fragment=\"1\"\u003eAbout Little Fo\u003cspan data-mce-fragment=\"1\"\u003erk Vinegar\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\" color=\"rgb(33, 43, 54)\"\u003e\u003cspan\u003eI had an opportunity arise with a warehouse full of wine while working at a wine and spirits distributor. Imported wines by the pallet, that would never be sold to prevent market saturation. So I took some home and put them into a ceramic crock. Wine naturally wants to ferment into vinegar, I just helped it along by adding live cultured or unpasteurized vinegar to the batch. I did this in my kitchen, then my closet, until the souring smell overtook the apartment. Things really turned around when my wife and I opened Matchbook Distilling Co.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv color=\"rgb(33, 43, 54)\"\u003e\u003cspan\u003eWe capture wines from multiple tiers in the industry to create sustainable vinegars. There are three tiers in beverage alcohol, the supplier, distributor, and retailer. We'll come in at anyone of those, and pick-up wines by the barrel or bottle.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv color=\"rgb(33, 43, 54)\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv color=\"rgb(33, 43, 54)\"\u003e\u003cspan\u003eThere's a number of things that can be happening in each tier. For example at a winery a barrel of wine can \"go acetic\" meaning an unwanted bacteria has entered the fermentation turning it sour aka into vinegar. At a wine distributor sometimes their suppliers ask them to destroy wine simply to keep it exclusive. Those are gold, this all started with one of those opportunities. Lastly, retailers can have stained labels, old inventory, or buyers that simply never pick up orders. We have relationships at all tiers, you'd be surprised how much wine is available.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"750ml","offer_id":38059022680213,"sku":null,"price":19.99,"currency_code":"USD","in_stock":false},{"title":"1.5L","offer_id":38059022712981,"sku":null,"price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC_1376.jpg?v=1751397153"},{"product_id":"hugge-af-picnic","title":"WINTER OF ‘21 HYGGE AF PICNIC","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA mid winters picnic. Put on some warm winter socks, spread out a blanket on the floor.. light some candles. We’re going Hygge AF; winter edition. Unfamiliar with Hygge? We picked up our love for the word; its culture and traditions, in Copenhagen, during the winter. Its about riding your bike to and from work, in the total dark, when its freezing cold out. It’s about homes, coffee shops and bars all being lit by candlelight. It’s about warm socks. It’s about sweet and savory foods. It’s about company.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003ch6 data-mce-fragment=\"1\"\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMatchbooks Winter of 21 Hygge AF picnic invites you to sit down and indulge in some of our favorite, warming and cozy indulgences. Put on your socks, pull up a blanket, light some candles and simply enjoy. We’ve made it as easy as possible.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eInside the Hygge AF winter of 21 picnic, we’re giving you a teaser of Matchbooks first ever liquid made under our brand spanking new wine license — Forbidden Fruit Vermouth, which will be released later this Spring.  The Vermouth is made from our house made Sauvignon Blanc eau-de-vie blended with our pinot noir.  We macerated it with rose petals, palo santo, wild cherry bark and fresh pink lemons.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eForbidden Fruit is featured in 2 bottled cocktails - each bottle serves 2 x 6oz drinks:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eVerboten : Forbidden Fruit Vermouth, the locally grown herb wild bergamot, our begamotcello, made from fresh bergamot citrus fruits, and honey.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFruitful: Forbidden Fruit Vermouth, distilled Yuzu, Makrut Lime Leaves (known to some as Kaffir Lime), Ginger, distilled bee pollen and a dash of sugar.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOur friends over at Conserva Culture helped us narrow down the savory to Mussels in Escabeche and Jamón Ibérico Chips. Pro tip: use a chip as your vector for eating the mussels, because they taste amazing together and, fewer dishes, duh. These mussels come “straight from the majestic brine of the Atlantic.. each measured for plumpness and freshness, before being fried in olive oil and packaged in a pickling sauce.” Produced by Ramón Peña - known as one of the highest quality conserva producers in Spain. Torres Jamón Ibérico Potato Chips are.. chips flavored like Iberian ham. Nuff said.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor our sweet component, our friends over at Fine + Raw helped us select a bar of their Lucuma + Vanilla Chocolate. Lucuma, a Peruvian fruit, is mixed in with cacao and vanilla to create a bar that “tastes like toasted marshmallow cookie, bread pudding, \u0026amp; melted ice cream all over dark chocolate. Let your tongues rejoice.”\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe picnic is wrapped up in a netted farmers market bag for you to carry this picnic from your kitchen to your living room floor.. and then, on into your very Hygge life.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThank you to our friends over at Conserva Culture x Fine + Raw. If you’re not familiar with them, get excited.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca title=\"https:\/\/conservaculture.com\/\" href=\"https:\/\/conservaculture.com\/\" target=\"_blank\"\u003ehttps:\/\/conservaculture.com\/\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003ca title=\"https:\/\/www.fineandraw.com\/\" href=\"https:\/\/www.fineandraw.com\/\" target=\"_blank\"\u003ehttps:\/\/www.fineandraw.com\/\u003c\/a\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":38208536314005,"sku":"26","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DFB_5825.jpg?v=1751397159"},{"product_id":"ii-sole-mio","title":"II. Sole Mio","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eSpirits Distilled from Koji, cheese pumpkin, puffed millet, kamut, and amaranth.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e375mL\u003c\/li\u003e\n\u003cli\u003e40% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e2 oz Sole Mio 1.5 oz pineapple juice 0.75 oz coconut cream 0.5 oz lime juice Shake with ice + strain over cracked ice. Fresh juice is fun but not necessary.\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eTo drink on it’s own, sip roughly 1:1 spirit:water to draw out the flavors.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eII. Solé Mio is our NY interpretation of shōchū, a Japanese spirit that uses Koji to breakdown the starches in the primary ingredients for fermentation. For our second vintage of Solé Mio we went to Treiber Farms to help harvest 8,000 lbs of Long Island Cheese Pumpkin, a sweet and flavorful heirloom variety of pumpkin that was nearly lost before seed savers and Slow Food worked to bring it back. These pumpkins, also known as Cinderella Pumpkins because of their shape, are remarkably sweet and flavorful — they’re perfect for pie.. and they’re perfect for Solé Mio.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe grew the koji for II. Solé Mio on a mixture of puffed grains, including millet, kamut and amaranth. We spent a few days chopping up the pumpkin and steaming, and stomping it into a puree. We milled some organic Oeschner corn into a hot water bath to gelatinize the starches, before cooling it down and adding our fresh koji. We transferred the mash into a fermenter with our steamed pumpkin and some light whiskey yeast. Fermentation lasted about 2 weeks.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe distilled Solé Mio through our copper pot column still and rested it in glass before slowly diluting it with water. The taste is long. It starts off zippy like alcohol and a sour apple candy.. but very quickly turns to corn and squash.. with a long squash and white flower finish. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eEnjoy it with some brown sugar and a squeeze of citrus. Even better.. ever made an oleo? Put some sugar (white or brown or whatever you’ve got) into a ziplock with some citrus peels. Order II. Solé Mio. By the time it arrives, hopefully the sugar has absorbed the oils in the citrus peels. That is oleo saccharum. Add a teaspoon of your oleo to 2 oz II. Solé Mio with some bitters. Enjoy at room temp or maybe with a cube of ice. Alternatively, add 1 oz II. Solé Mio to half a teaspoon of oleo and top with 4-5 oz of a sparkling wine. \u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCheers!\u003c\/div\u003e\n\u003cdiv\u003eLeslie\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":39335319994517,"sku":null,"price":58.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09802_ca422417-2fae-4705-8ad1-c32c69ab8c1f.jpg?v=1751397950"},{"product_id":"playing-hard-to-get","title":"SPRING FLING: II. Sole Mio \u0026 Sunkissed + Stargazed","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThese two together, it was meant to be.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eII. Sole Mio and the Nowhere Sunkissed + Stargazed Triple Sec\u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eSunkissed + Stargazed Triple Sec Bio\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li3\"\u003e\n\u003cspan class=\"s2\"\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003eCertified Organic Corn \u0026amp; Naval Oranges\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\u003cspan class=\"s1\"\u003eBlingnova Vodka base\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\u003cspan class=\"s1\"\u003e750mL\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\u003cspan class=\"s1\"\u003e25% Alc. by Vol.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003eWe start with Blingnova, our vodka made from certified organic corn. We add it to our pot still with 30+ pounds of fresh, organic, whole navel oranges - and we allow those oranges to sit and macerate overnight. The following day, we run the stills -- and the oils and other aromatics from the peels and the fresh juice travel through the still into our spirt. We dilute the fresh orange distillate down and add a good dose of sugar. A fresh take on a classic - but still perfect for your margarita. Nowhere is our second drop of the month because it mixes perfectly with II. Solé Mio. Try shaking this one up at home in a mason jar..\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e1 oz Nowhere Triple Sec\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e1 oz II. Solé Mio\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e.75 oz Fresh Lime Juice\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e.75 oz Simple Syrup\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003eA few slices of jalapeno\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003eShake with ice. Strain. Enjoy!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003eSolé Mio can be subbed for tequila or mezcal. Add a few slices of jalapeno to infuse (it wont take much and it wont take long). Meanwhile, add 1\/4 cup of sugar to 1\/4 warm-hot water and stir to melt sugar. Put in the freezer to cool real quick. Juice a lime.. you can juice it straight into your glass or into a separate container if you want to get your measurements precise. Rule of thumb is 1 oz per juicy lime. Take your simple out and pour .75 oz into your shaker\/jar. Shake with ice, strain over fresh ice, and enjoy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e\u003cbr\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eII. Sole Mio Bio\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003eSpirits Distilled from Koji, cheese pumpkin, puffed millet, kamut, and amaranth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li3\"\u003e\u003cspan class=\"s1\"\u003e375mL\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"li3\"\u003e\u003cspan class=\"s1\"\u003e40% Alc. by Vol.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p6\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eSuggested Serve\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003e2 oz Sole Mio 1.5 oz pineapple juice 0.75 oz coconut cream 0.5 oz lime juice Shake with ice + strain over cracked ice. Fresh juice is fun but not necessary. \u003c\/span\u003e\u003cspan class=\"s1\"\u003eTo drink on it’s own, sip roughly 1:1 spirit:water to draw out the flavors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003eII. Solé Mio is our NY interpretation of shōchū, a Japanese spirit that uses Koji to breakdown the starches in the primary ingredients for fermentation. For our second vintage of Solé Mio we went to Treiber Farms to help harvest 8,000 lbs of Long Island Cheese Pumpkin, a sweet and flavorful heirloom variety of pumpkin that was nearly lost before seed savers and Slow Food worked to bring it back. These pumpkins, also known as Cinderella Pumpkins because of their shape, are remarkably sweet and flavorful — they’re perfect for pie.. and they’re perfect for Solé Mio.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003eWe grew the koji for II. Solé Mio on a mixture of puffed grains, including millet, kamut and amaranth. We spent a few days chopping up the pumpkin and steaming, and stomping it into a puree. We milled some organic Oeschner corn into a hot water bath to gelatinize the starches, before cooling it down and adding our fresh koji. We transferred the mash into a fermenter with our steamed pumpkin and some light whiskey yeast. Fermentation lasted about 2 weeks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003eWe distilled Solé Mio through our copper pot column still and rested it in glass before slowly diluting it with water. The taste is long. It starts off zippy like alcohol and a sour apple candy.. but very quickly turns to corn and squash.. with a long squash and white flower finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003eEnjoy it with some brown sugar and a squeeze of citrus. Even better.. ever made an oleo? Put some sugar (white or brown or whatever you’ve got) into a ziplock with some citrus peels. Order II. Solé Mio. By the time it arrives, hopefully the sugar has absorbed the oils in the citrus peels. That is oleo saccharum. Add a teaspoon of your oleo to 2 oz II. Solé Mio with some bitters. Enjoy at room temp or maybe with a cube of ice. Alternatively, add 1 oz II. Solé Mio to half a teaspoon of oleo and top with 4-5 oz of a sparkling wine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p7\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003eCheers!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003eLeslie\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":39519080186005,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/MDCoDealz_cbb81f03-babd-47b7-94f4-24fcee5dbb83.jpg?v=1751397961"},{"product_id":"rose-cravat","title":"Rose Cravat - A Cocktail by Chad Arnholt","description":"\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eRose Cravat\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eA fresh floral sipper with\/in spring tones.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003cspan\u003eSuggested serve:\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eOn the rocks or chilled with soda.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003cspan\u003eMy first day on the floor and the crew were all circled, pondering a pile of citrus peels leftover from a lovely ferment Leslie spiked with pink heirloom lemons.  Bartender brains are old libraries (the ones still with card catalogs) and somewhere deep the recipe for Oleo Saccharum dusted it’s cover.  A simple method for extracting oils \u0026amp; essences by packing a ton of peels into a bit of sugar; the Ah Ha! was to bet those oils could go on to embrace \u0026amp; infuse with a bit of dried rose petal (house favorite).It hit near 70 this past week way out in Greenport.  New grassy fields are verdant green.  Bits of yellow and pink are peeping through the woods.  This time of year is for bright, crisp sippers.  Made with lemon oil \u0026amp; rose essence, White Peppercorn botanical, and the floral \u0026amp; earthy Orris Root (Iris) botanical, it’s what I’m nipping when I’m skipping stones on the first beach day or packed into my flask pocket of my gardening duds.  Serve it over ice with a fresh zest of lemon or sip some chilled right from the bottle.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e-C. Arnholt\u003c\/span\u003e\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":39824983195797,"sku":null,"price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DFB_9814_2301483a-7945-4f30-a3dc-64ea440fb304.jpg?v=1751397161"},{"product_id":"riley-watermelon-sparkler","title":"Riley - Watermelon Sparkler 4 Pack","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-pm-slice=\"3 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cli\u003e\n\u003cdiv\u003e\u003cspan\u003e4 Pack\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\u003cspan\u003e355mL.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e\u003cspan\u003e4% ABV.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eInto the Bottle\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003eIn September of 2018 we had just turned on our stills. We were still transitioning out of the building phase, a phase we had spent nearly 2 years of our lives in. We were extra anxious and extra excited -- about everything! And sometimes it was hard to decide what we wanted to work on next -- because the answer was everything! One evening at our local, a cocktail bar called Brix \u0026amp; Rye, that ‘NEXT’ wound up choosing us -- and refining a significant part of our Matchbook paradigm. We ran into our friend Josh “Finno,” who works at Seps Farm down the road. Finno said he was having a hard day. Last year -- everyone coming to the farmstand wanted watermelons! They couldn’t keep up. So they planted extra watermelons this year, and now, no one was buying watermelons. Thousands of pounds were going to just rot on the vine and turn to compost.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eFinno, how many watermelons do you have out there? We could make some alcohol from watermelon.. but we’d need A LOT.How many do you need? We have them. Must be thousands of pounds.\u003c\/div\u003e\n\u003cdiv\u003eWe’ll take them.\u003c\/div\u003e\n\u003cdiv\u003eHow many?\u003c\/div\u003e\n\u003cdiv\u003eAll of them.\u003c\/div\u003e\n\u003cdiv\u003eThe next day, watermelons began arriving at Matchbook by the bin. Maybe 800 pounds at a time. Several times over. We started texting everyone that works at Matchbook and our sister property The Lin Beach House....\u003c\/div\u003e\n\u003cdiv\u003edo you have a few hours?.. could you help us?\u003c\/div\u003e\n\u003cdiv\u003eWe used knives to cut away the rinds of the melons, and then used drills with mixer attachments to break them down into juice. Days of washing and cutting and juicing melons until we had 200 gallons of juice. It was a blast. All hands on deck. And the result?! A bottled essence of watermelons at their peak. Nature at one of its finest hours. Summer.\u003c\/div\u003e\n\u003cdiv\u003eAnd so its come to pass, that every summer since we’ve opened, we’ve pressed several thousand pounds of local fresh watermelons. Watermelon season is peak summer and a moment at the distillery we all look forward to. We’ve added Rogers Farm on the South Fork to our list of watermelon suppliers and last year, between the two of them, we pressed some 16,000 pounds of fresh watermelons in our vintage Italian wine press ‘Dolce.’\u003c\/div\u003e\n\u003cdiv\u003eIt takes us several weeks to get through it all now. We still ferment the juice with a touch of champagne yeast and distill it into an eau-de-vie. No added sugar. No added anything. Just watermelon juice, fermented into alcohol and distilled.\u003c\/div\u003e\n\u003cdiv\u003eThis is Riley. Cut with water down to 4% alcohol by volume and then carbonated with CO2. Riley Watermelon Sparkler -- a sparkling watermelon eau-de-vie at 4% alcohol by volume. 0 sugar. 0 additives. A canned spiked seltzer, the Matchbook way.\u003c\/div\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":40025261867157,"sku":null,"price":19.8,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09997_cb1384d6-7e98-44f7-9eb5-95ee16e1f691.jpg?v=1751397979"},{"product_id":"elsewhere-blood-orange-aperitivo-2","title":"Elsewhere Blood Orange Aperitivo #2","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eLiqueur\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv\u003e750mL.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e30% ABV.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eSuggested serve: On the rocks, splash of soda\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eElsewhere, our blood orange apertivo, was created on a whim last year while we were pressing blood oranges for an eau-de-vie. We wound up with lots of really arromatic peels and a rich pulp that we just couldn't let go to waste. So as we juiced the oranges, we added the pulp and the peels to a bath of our Blingnova vodka. It was finished with botanicals and a dose of sugar to get us to Elsewhere. And of course there's our bottle -- with our mystery girl, sitting in the window of a far off place -- an invitation to find yourself elsewhere.\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e2020 Elsewhere was an unplanned delight. We drank it plain, from small ornate sherry glasses.. and when it was all but gone, we decided we didn't want to let her go. But we'd be curious to watch her travel.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eSo, 2021 Elsewhere. Made with whole fresh blood oranges -- juice and all. In a bath of redistilled botanical off cuts. What does that mean? Well, we have created a library of over 100 botanical distillates. During the distillation, we create \"cuts\" -- keeping only the most perfect and quintissential flavor\/aroma fractions of that botanical for the distillation for the bottle. The franction that doesn't make it? We create blends of these off cuts and re-distill them. Creating a melangerie, a highly alcoholic bouquet or garden in high alcohol form. It repurposes our waste into these interesting and layered bases that are perfect for creations like Elsewhere.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eExpect to taste a similar profile from last year -- but just a bit more polished, a bit more juicy, a bit more blood orange. The botanicals are the same, some sourced from Rare Tea Company for the first time, the rest from Burlap \u0026amp; Barrel; pink peppercorns, cloud forest cardamom, quassia, pemba cloves, gentian, Indian cinnamon bark, wild cherry bar..\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTake a moment to get lost..\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eCheers!\u003c\/div\u003e\n\u003cdiv\u003eLeslie\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":40300185649301,"sku":null,"price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09695_1af6f3f6-6f99-4e57-a979-104184d2638c.jpg?v=1751397987"},{"product_id":"forbidden-fruit-vermouth","title":"Forbidden Fruit Vermouth","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eLiqueur\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eA sweet vermouth made from oxidized Pinot Noir wine with Sauvignon Blanc eau-de-vie infused with pink lemons, rose petals, palo santo and wild cherry bark, finished with sugar.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e750mL.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e17% ABV.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eSuggested serve: On the rocks, splash of soda\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eVermouth is a beverage with great architecture. It’s made by combining wine with spirits, an infusion of botanicals, and the concoction is finished with sugar. So many choices from start to finish. Using wine that’s oxidized, or not. High acid or low acid. A flavorful grape eau-de-vie, a neutral grape spirit, a grain spirit, a cane spirit.. and that’s before we even get to selecting the botanicals and the style of sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLast year we applied for our wine license. Like visitors who pile into the North Fork every Fall, we were seduced by the magic of harvest season. From year 1 of our production, we found ourselves drawn into the vines. Like it was fated, a few months after we’d opened, the lone biodynamic vineyard out here reached out to us offering us under ripe fruit due to a looming early frost that would ruin the crop if it weren’t harvested. And we’ve never looked back. Last harvest just about marked the start of our 3rd year, and fate struck again when our long awaited winery license finally showed up in the mail.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWe reached out to Macari, a local vineyard, and asked for a little pinot noir fruit to make some rosé for our sister property The Lin. And again, fate! One moment Ella is telling me there probably wouldn’t be any Pinot available.. the next moment she’s telling me I can have what I asked for.. and the next, she’s asking me if I’m interested in a couple tons! Fate.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eSo, we made our first 3 barrels of red wine last harvest. We carefully made the wine without any additives or any fancy equipment. The old school way. To make sure we had a very clean fermentation without any aids, fruit selection was key. The best fruit went into the wine. The seconds became vermouth. In vermouth, those flavors that would destroy the character of a Pinot Noir actually help shape the character of the vermouth.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eSo we have our wine. Now we needed to add spirit -- we chose an eau-de-vie we made the year prior from Sauvignon Blanc eau-de-vie -- made from fruit grown locally by Jamesport Vineyards. The botanicals came next. Fresh and fruity pink lemons. Palo Santo. Dried rose petals. Vetiver. A dose of sugar. This is Forbidden Fruit.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eUse it in your drinks wherever sweet vermouth is called for -- or try it in drinks calling for a bitter sweet component. Or drink it neat or with a little ice as an aperitif. Mix it with some Elsewhere and some soda water for a really jazzy Americano.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eHappy imbibing!\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLeslie\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":40248775278741,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09753_239079aa-27fb-4666-b400-5b8746faece2.jpg?v=1751397994"},{"product_id":"ritual-sister-2-0-smoked-pineapple","title":"Ritual Sister 2.0 - Smoked Pineapple","description":"\u003cp\u003eSpirits Distilled From Pineapple \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e4000 lbs of fresh pineapples smoked and baked in the ground for 3 days and then open top fermented for 3 weeks before pressing and distillation.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eOnly additive was a light pitch of champagne yeast.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e375mL.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e40% alc. by vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eSuggested Serve: By itself or mixed as follows: 1.5 oz Ritual Sister, Muddled Lime Disc, Teaspoon Cane Sugar. Over Ice.\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cspan data-mce-fragment=\"1\" style=\"color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #f8f8f8; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\" data-mce-style=\"color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; background-color: #f8f8f8; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\"\u003e \u003cspan style=\"background-color: #ffffff;\"\u003e\u003cspan style=\"color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\"\u003eWe have our rituals here at Matchbook. Some marked by the hour, others by the season. When we write them down, they may read like a task list - but it’s the ceremony, the heir of occasion - that transform those tasks into ritual.\u003c\/span\u003e\u003cspan style=\"box-sizing: inherit; display: block; height: 8px; color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\" data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\"\u003eLast years story of Ritual Sister was a revival story -- the world was going into lockdown. The distillery was allowed to continue to operate and for the most part, we constituted a single family household. But there was uncertainty and tragedy in the air. It was a moment begging for fortification and inspiration. And so we dreamt up this smoked pineapple spirit and it’s careful steps -- and we began stacking the wood. Building the fires. Laying the pineapples down in a spiral configuration. Burying them. Digging them up. Fermenting them. Distilling them. And celebrating. We were revived, fortified and inspired.\u003c\/span\u003e\u003cspan style=\"box-sizing: inherit; display: block; height: 8px; color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\" data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\"\u003eFrom Matchbook to The Lin Beach House and then back to Matchbook, this is a spirit made by all of us at both projects. A ritual we all partake in. And ultimately, we’re left with a spirit we send out into the world - an invitation for you to partake of this ritual too.\u003c\/span\u003e\u003cspan style=\"box-sizing: inherit; display: block; height: 8px; color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\" data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003cspan style=\"color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; display: inline !important; float: none;\"\u003e\u003ca href=\"https:\/\/mdcdropshop.com\/collections\/fruit\/products\/ritual-sister-2-0-smoked-pineapple\"\u003eRitual Sister\u003c\/a\u003e is made from 100% smoked pineapples, fermented with champagne yeast and distilled into this smoked pineapple spirit. \u003cspan style=\"background-color: #ffffff;\"\u003e\u003cspan style=\"color: #000000;\"\u003eEvery batch is different, just as with the weather and the world that shapes it. The only thing that stays the same is the family that makes it. \u003c\/span\u003e\u003c\/span\u003eSip it and take part in this ritual that for us is about finding inspiration in your present moment and celebrating the ones beside you.\u003c\/span\u003e\u003cspan style=\"box-sizing: inherit; display: block; height: 8px; color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\" data-stringify-type=\"paragraph-break\" class=\"c-mrkdwn__br\"\u003e\u003c\/span\u003e\u003ci style=\"box-sizing: inherit; color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial;\" data-stringify-type=\"italic\"\u003e“To be sensual, I think, is to respect and rejoice in the force of life, of life itself, and to be present in all that one does, from the effort of loving to the breaking of bread.” -\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"color: #1d1c1d; font-family: Slack-Lato, appleLogo, sans-serif; font-size: 15px; font-style: normal; font-variant-ligatures: common-ligatures; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px; -webkit-text-stroke-width: 0px; text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;\"\u003eJames Baldwin, on jazz and experience\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"375ml \/ Hands","offer_id":40381188374677,"sku":null,"price":55.0,"currency_code":"USD","in_stock":false},{"title":"375ml \/ Potion Bottle","offer_id":40381188407445,"sku":null,"price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09789_f97ccbaf-dbbe-478d-b395-05523a1bb7b1.jpg?v=1751398003"},{"product_id":"kistend-bitten-2","title":"Kistend Bitten Cold Brew Rum","description":"\u003cspan style=\"background-color: #ffffff;\"\u003e\u003cspan id=\"sub-product-title\" data-subtitle=\"cold brew coffee rum\"\u003e\u003c\/span\u003e \u003c\/span\u003e\n\u003cdiv\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eRum with Cold Brew Coffee\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"background-color: #ffffff;\"\u003egrade A X blackstrap molasses co fermented with cold brew coffee + rum dunder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e750mL\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e40% Alc. by Vol.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003cbr\u003e \u003c\/span\u003e\n\u003ch4\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eSuggested Serve\u003c\/span\u003e\u003c\/h4\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eIn an Espresso Martini of course! \u003ca href=\"https:\/\/mdcdropshop.com\/blogs\/days-like-these\/more-coffee-is-never-enough\"\u003eClick Here\u003c\/a\u003e for more!\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003cp\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003ch6\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eInto the Bottle\u003c\/span\u003e\u003c\/h6\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e\u003c\/span\u003e\n\u003cdiv class=\"WI9k4c\"\u003e\n\u003cdiv class=\"GgmXif jY7QFf\"\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\"\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eKistend Bitten is back!  With some new friends and a fancy new get up.  \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\"\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\"\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eAs promised, a new adventure is brewing out here at Matchbook.  In 2022 we are laying the foundation for small lineup of MDC staples.  Our \u003cem\u003eFlagship\u003c\/em\u003e, a collection of ever-ready spirits, in categories you may recognize, and of course made the Matchbook way.  We've shown off \u003ca href=\"https:\/\/mdcdropshop.com\/products\/wall-flower\"\u003eWall Flower\u003c\/a\u003e, a blend of dunder and column rums, good for mixing and sipping, next to her in a matching suit is Kistend Bitten 2.0.  Bolder, with even more toasty coffee notes, our Cold Brew Rum is here to stay.  There are even more \u003cem\u003eFlagship\u003c\/em\u003e offerings yet to come, so keep those ears piqued and eyes queued!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAs for the beloved Kistend, if you haven’t met her before, be sure to check out the original story \u003ca href=\"https:\/\/mdcdropshop.com\/collections\/cane\/products\/kistend-bitten?variant=36710035456149\"\u003ehere\u003c\/a\u003e. This time around we not only co-fermented the molasses with cold brew coffee we made in house and dunder -- we also distilled the rum mash over whole, roasted coffee beans.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe are all in on the espresso martini these days. And Kistend provides a nice riff on this 90s classic.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe coffee from this batch came from the recently shuttered Brownsville Coffee Roasters. Tying back to the roastery’s neighborhood namesake, 30% of the proceeds go to Brownsville Community Culinary Center, located in the Brownsville neighborhood of Brooklyn. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe BCCC provides a space for community members to organize, celebrate and address social change. The BCCC is also home to the Diabetes Wellness Program, a community-focused health initiative focused on intervention and advocacy, in addition to other organizations working to positively impact the neighborhood.\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":40507514028181,"sku":"KBCB-Rum-750","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09731_fae6505c-3ede-42ec-90bd-28d0695c5682.jpg?v=1751398014"},{"product_id":"sorted-fortune-1-0","title":"Sorted Fortune","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan id=\"sub-product-title\" data-subtitle=\"petit verdot+ cab franc eau de vie\"\u003e\u003c\/span\u003e\n\u003cdiv\u003eSpirit Distilled from Fruits \u0026amp; Whey\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eSpirit of Musk Melon, Citrus, Sauvignon Blanc \u0026amp; Whey\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003eDistilled with Damask Rose, Beach Rose, Juniper Branch \u0026amp; Hop Leaf\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e375mL\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e40% Alc. by Vol.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cp\u003ew\/ Tonic \u0026amp; a Grapefruit Zest\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eWe’ll drive the North and South roads in the summer, visiting the farm stands to stock our kitchens with fresh herbs and summer fruits and vegetables. Enjoying in the bounty of summer is one of the great joys of living in the North East. Cooking is about bringing together the gems we’ve collected with balance. We bring this practice with us to work. Saying YES to whatever we can from our favorite farms and food producers. Fermenting them into to alcohol and extracting their essence. This is old world distilling. Old, old world -- where distilleries complimented farms. Todays modern distilleries are locked in a model of mass production, requiring epic amounts of single ingredients, such as corn, farmed as efficiently as possible, to maximize yield and reduce cost.\u003c\/p\u003e\n\u003cp\u003eSorted Fortune is like the idealistic thesis of Matchbook Distilling Co. Musk melons from local Treiber Farms had grown with incredible aromatics but terrible texture -- not great for eating but perfect for beverage making. There were about 250 lbs -- we pressed them in Dolce, our wine press.\u003c\/p\u003e\n\u003cp\u003eOne of our clients was making a batch of bitter that day, utilizing the peels of boxes of fresh citrus -- but nothing planned for the fruit. So into the winepress it went. And the musk melons and citrus co-fermented into alcohol in glass demijons. A week or so later, we added them into the still.\u003c\/p\u003e\n\u003cp\u003eWe had whey from White Mustache that had come in some months back -- we had fermented and distilled it, and put it to rest for a later day. Into the still that went. We had made a rosolio with our Sauvignon Blanc eau-de-vie and fresh, super aromatic damask roses. Into the still that went. And speaking of roses, it was beach rose season! So we went to the beach and harvested a 5 gallon bucket worth of fresh beach roses. A peak summer smell. Into the still that went.\u003c\/p\u003e\n\u003cp\u003eOur buddy Greg of Hoppy Acres messaged us about fresh hop leaves. We grabbed a garbage bag full of them and tossed those in the still. And finally, Juniper branches from an organic farm just across The Sound.\u003c\/p\u003e\n\u003cp\u003eA collection of summer things.. a reflection of summer bounty.. a symbiotic relationship with the farms..\u003c\/p\u003e\n\u003cp\u003eFortune, sorted.\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":40610738765973,"sku":null,"price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09762_e64dcfda-5737-4575-af48-2465b74b297d.jpg?v=1751398024"},{"product_id":"elsewhere-strawberry-rhubarb","title":"Elsewhere Strawberry Rhubarb Aperitivo","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eSeasonal Aperitivo of Strawberry, Rhubarb \u0026amp; More\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv\u003e750mL.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e21% ABV.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eSuggested serve: Summer Spritz with Champagne, Soda Water \u0026amp; a Lemon Zest!\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e\u003c\/span\u003e\n\u003cdiv\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e\u003ca href=\"https:\/\/mdcdropshop.com\/blogs\/days-like-these\/an-elsewhere-made-from-summer\"\u003eStrawberry Rhubarb Elsewhere\u003c\/a\u003e is quintessential North Fork summer with an \u003cem\u003eelsewhere \u003c\/em\u003etwist.  We started this summer aperitivo at the beginning of rhubarb season, mashing the rhubarb in hot water and sugar before adding a rum we had distilled with rhubarb some seasons prior.  When strawberry season hit, we repeated the process, only adding a distillate of buddha's hand and fresh jasmine in the place of the rum.  We then combined the two fruit infused spirits and added quassia for a little bitter balance and a juicy Macedonian juniper for a little alpine contrast.\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e\u003ca href=\"https:\/\/mdcdropshop.com\/products\/elsewhere-blood-orange-aperitivo-2?_pos=2\u0026amp;_sid=2392ffc85\u0026amp;_ss=r\"\u003eElsewhere\u003c\/a\u003e is made to be transportive.  Sip and close your eyes, let it take you somewhere, following your heart and senses.  This time of year way out east \u003cem\u003eelsewhere \u003c\/em\u003eis right here.  It's summer, the produce is heart-melting, the ocean breeze combs through your hair at dusk.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eIn August we close our eyes, and then smile when our imagination takes us right back home.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eCheers from the East End!\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003cdiv\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":40717522305173,"sku":null,"price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09692_d6a1a3a2-22cd-4760-82bd-c7b65fcc75a2.jpg?v=1751398033"},{"product_id":"primates-farewell-goodbye-lemon-sec","title":"Primates: Farewell ≠ Goodbye: Lemon Sec","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGrain Neutral Spirit \u0026amp; Whole Fresh Pink and Meyer Lemons\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e375mL\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e25% Alc. by Vol.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSuggested Serve: All by Itself or Over Ice with Seltzer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003c\/h4\u003e\n\u003ch6 data-mce-fragment=\"1\"\u003eInto the Bottle\u003c\/h6\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eThose of you that have sipped some of the Bergamot Sec may have seen this coming.  We have a fresh new line of bright citrusy 'sec' liqueurs.  Started back in winter when citrus was at it's peak.  Whole fresh kumquats, meyer \u0026amp; pink lemons, and bergamots.  Each macerated separately in grain spirit for months.  The \u003cem\u003ePrimates \u003c\/em\u003eline are expressive and unique takes on the category of a ‘Sec’ liqueur.  We have a handful so far, with many more to come.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNow available on the drop shop is our Primates Farewell ≠ Goodbye: Lemon Sec.  Made from special little lemons in at the height of their freshness. If you have indeed nabbed the Bergamot or Kumquat, pick this one up and sip them side by side!\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eCheers!\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":40923389984917,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09770_7743bb1c-b58b-4b99-91c0-8c8f4dfcf5cb.jpg?v=1751398050"},{"product_id":"flatlander-1","title":"Flatlander Aji \u0026 Green Corn","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-subtitle=\"petit verdot+ cab franc eau de vie\" id=\"sub-product-title\"\u003e\u003c\/span\u003e\n\u003cdiv\u003e Oaxacan Green Corn Bourbon (Corn Whisky)\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e83% Corn - 920lbs\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e17% Malted Barley - 200lbs Malt \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e1000g GR2 yeast + 500g WB-06 yeast\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDistilled w\/ Aji Amarillo Peppers\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSotol Cask, 15 months\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e750mL\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e40% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cp\u003eOn a big cube or neat with a beer on the side.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eFlatlander begins at Rogers Farm in 2017.\u003c\/p\u003e\n\u003cp\u003ePaul + Kathy Rogers converted their family farm from generations of conventional potato farming into an organic and biodiverse growing environment. Rich + lush, and oh, so pretty. Bastions of knowledge + still full of curiosity, Kathy, with her degree in Biology and Paul, a semi retired architect -- keep their focus on developing a farm with a balanced and rich ecosystem.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIt was during our first visit to the farm, sometime in 2017, that Dean casually asked if they would be able and interested in growing Oaxacan Green corn for us. It's a blue\/green\/red\/white multicolor corn with a big nutty masa flavor to it. They said they would try and track it down -- and that moment became the beginning of an incredibly fruitful partnership.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOaxacan green corn grows through the summer at Rogers Farm. It's left on the stalks after maturing to dry out. Paul then cleans the corn and delivers the dried kernels to us. For this barrel of whiskey, we milled 920 lbs into our mash tun with 200 lbs of Andrea's Nature Valley Malt. During the milling and mashing stages we are breaking down the complex carbohydrates in the grains -- setting the conditions for those complex sugars to dissolve into the water. The enzymes, naturally present in the malt, are going to cleave those complex carbohydrates into simple sugars - glucose and galactose primarily. We then pump over our mash into our fermenters, aerating the mash and cooling it down. When the mash gets down to about 75F, we pitched our yeast -- 1000 grams of GR2 yeast + 500 grams WB-06 yeast.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOur whiskey fermented for about a week before pot distillation. While we were distilling this whiskey, our friend Greg of The Hoppy Acre farm reached out to us with fresh aji amarillo peppers he had grown, wondering if we could use them. We've always loved our friends at Empirical's habanero spirit and we had just been hearing another friend rave about the wonders of adding aji amarillo peppers to, well, everything. So we chopped them up, macerated them in the spirit, and returned the whiskey with the peppers back into the still. Capsaicin, the protein responsible for making peppers hot, have a very high boiling point, so mostly, the heat stays behind in the kettle, allowing the other aromatic components to come through to the spirit - components that often are overshadowed by the heat. We found really tropical fruit flavors like passion fruit and guava along with some bright lemon and classic bell pepper.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBy the time the whiskey had come off the still and was ready for barreling, a cask previously holding Sotol came in from Dessert Door. It smelled like bell peppers, coriander, vanilla and eucalyptus. Into the barrel it went.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMatchbook is a distillery by the sea on a long narrow island. We take inspiration from our neighboring farms and their bounty. And we pay homage with accents and punctuation from the world over. This is Flatlander.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHappy exploring!\u003cbr data-mce-fragment=\"1\"\u003eLeslie\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41027317694613,"sku":"FLAji_750","price":63.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09684_9b06d182-6ffa-47ba-8412-5baf0791b6b4.jpg?v=1751398061"},{"product_id":"primates-mine-yours-kumquat-sec","title":"Primates: Mine ≠ Yours: Kumquat Sec","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGrain Neutral Spirit \u0026amp; Whole Fresh Kumquat\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e375mL\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e25% Alc. by Vol.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSuggested Serve: All by Itself or Over Ice with a Candied Cherry\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003c\/h4\u003e\n\u003ch6 data-mce-fragment=\"1\"\u003eInto the Bottle\u003c\/h6\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eAt long last!  The third in the original trio of citrus sec!  Made from plump, fresh, aromatic kumquats macerated separately in grain spirit for months.  There are many more of the \u003cem\u003ePrimates \u003c\/em\u003eline to come, however these original gems are here on drop shot for a fleeting beat!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNow available on the drop shop is our Primates: Mine ≠ Yours: Kumquat Sec.  Made from heaps and heaps of mid-winter kumquats. Now is the time to nab them all!\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eCheers!\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41131029037205,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09765_9d878e1f-184d-41c1-8317-095f6be66cda.jpg?v=1751398071"},{"product_id":"mad-king","title":"Mad King Hopped Apple Brandy","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-subtitle=\"apple eau de vi\" id=\"sub-product-title\"\u003e\u003c\/span\u003e\n\u003cdiv\u003eApple Brandy\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eNew York apples \u0026amp; Nugget Hops from Indian Ladder farms, Altamont, NY\u003c\/li\u003e\n\u003cli\u003eDouble pot distilled, the second distillation with hops\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e750mL\u003c\/li\u003e\n\u003cli\u003e46% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve \u003c\/h4\u003e\n\u003cp\u003eNeat, or chilled with a splash of tonic.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\n\u003cspan\u003eInto the Bottle\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cdiv\u003eWonderment, “a state of awed admiration or respect.”  To tone down this sense, of wonderment, riding a long road from a sheer peak to a local orchard would be a task somewhere between quite tough and impossible.  Through gorges, over falls, then bends,  through mountain air towards north and past generations of farms, among the apples and along fresh cut cornfields, are the first bursts of deciduous orange.  Autumn is here.  And here, in the turn of the season, at the foot of the Catskills is Indian Ladder Farms.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe know this farm well, yet still there is not restraining wonderment.  At an orchard time is nearly physical, an object and a place.  Fall here means ripe fruit, ciders pressing, peepers leaving their truck scraggly parked on the shoulder, just to jaunt into a pumpkin field.  To make a spirit from apple is to covet and save this visceral impermanence.  We do this by the year with our Sweet Triumph, but this year took the wondering even farther.  Indian Ladder also grows hops.  Like adding crimson to red, we added more fleeting fall to our brew.  Tinkering away we threw them in the pot still, and out burst a citrus aroma orbiting the rich apple hearts.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCalled Mad King, a consumed alchemist, a tinkerer tying together the threads of fall upstate.  It’s autumn you can touch.\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41320836333717,"sku":null,"price":53.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09757_c3e380ea-9078-452e-8ac2-8b711b1408cd.jpg?v=1751398089"},{"product_id":"wall-flower","title":"Wall Flower","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan id=\"sub-product-title\" data-subtitle=\"cold brew coffee rum\"\u003e\u003c\/span\u003e\n\u003cdiv\u003eWhite Rum\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eA Blend of Double Pot Dunder \u0026amp; Column Rums\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrade A X Blackstrap Molasses\u003c\/li\u003e\n\u003cli\u003eTropical Rum Yeast (for those delicious tropical esters)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eNo additives \u0026amp; No Subtractions\u003c\/li\u003e\n\u003cli\u003e750mL\u003c\/li\u003e\n\u003cli\u003e46% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eDaiquiri. This rum was made to be used in Daiquiris, however you like them.  Our spec is 2 ounces Wall Flower, 3\/4 ounce fresh lime juice.  \u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv class=\"WI9k4c\"\u003e\n\u003cdiv class=\"GgmXif jY7QFf\"\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\"\u003eWe’ve done a few in the past—Kistend Bitten, with cold brew, Some Night in Autumn, a wonderous creation distilled with turkey.  But this time we kept it simple.  We drink a “few” Daiquiris here at Matchbook, so it now seems obvious that we landed on a rum good both to mix and sip.  Floral, fruity, with a little bit of funk, perfect in a Daiquiri or on it’s own.  \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eThree years ago, after our first crack at distilling rum we began cultivating dunder.  Tropical fruity with candied pop, it’s the special ingredient in some of our favorite rums.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor those unfamiliar, in the pot still remains an intense steeping liquid concentrated with flavor, residuals of the original ferment.  Every time we distill rum (which is often) we collect a little bit more, and over time these flavors grow.  If you’ve ever had a wonderous and warm West Indies rum you’ve likely noticed a transportive tropical flavor that you can’t quite pin down—that’s dunder.  Each distillery’s is unique to their place and methods.  When we add just a little bit to our molasses ferment, we are adding our stamp, a record of the distillery's life making rum.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe blend is two thirds pot distilled dunder rum, and one third a lighter column rum.  The dunder rum gives intangible structure to the guava-marzipan nose of the column rum.  Structure, aromatics, tropical fruits, and a touch of funk is what vital when considering shaking with citrus.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMuch of what make here at Matchbook isn’t easily defined. Sunchoke spirit doesn’t have a category.  But here we wanted to contribute to a robust and thriving world of light and mixable rums.  To this last point one could go on an even longer ramble.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBut for now, we call it Wall Flower.  No additives and no subtractions, it’s a white rum, and it’s great for Daiquiris and delicious sippers.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41421274284181,"sku":"WallFlower_750","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09736copy_0b7dd050-64af-4423-a48b-696c3dd69f9f.jpg?v=1751398096"},{"product_id":"primates-wanderlust-lost-wandering-yuzu-sec","title":"Primates: Wanderlust ≠ Lost Wandering: Yuzu Sec","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNY Grain Neutral Spirit \u0026amp; Whole Fresh Yuzu\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e375mL\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e25% Alc. by Vol.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSuggested Serve: All by Itself or on in a Bee's Knees!\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003c\/h4\u003e\n\u003ch6 data-mce-fragment=\"1\"\u003eInto the Bottle\u003c\/h6\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eAs long as the world of seasonal citrus remains wonderous and diverse we at Matchbook will try and wrap a bottle around it.  So far we've captured the spicy Bergamot, Lemons Meyer \u0026amp; Pink, and the subtly soft Kumquat.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eToday we have Yuzu. A pocked oddity, an airy fruit, Yuzu.  If light on juice, Yuzu makes up for it tenfold in aromatics and oils.  Floral, candied, and even a bit savory, it's zest is sought after across the culinary world.  This all-in-on-aromatics character makes Yuzu the perfect botanical for distillation.\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eFor Wanderlust ≠ Lost Wandering we start with our NY corn spirit, the same that brings us the beloved Bling Nova.  Into our small 100 gallon still we load the fruit and booze, letting it macerate over night.  The next day we add heat and capture those mercurial and complex Yuzu flavors.\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eYuzu Sec--try it in your next Mezcal Margarita for an curious twist, on it's own after some crudo, or mixed with lemon and a bit of honey.\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe Kumquat, Bergamot, and Lemons Meyer \u0026amp; Pink have come (and some gone).  Now we bring you Primates: Wanderlust ≠ Lost Wandering, Yuzu Sec.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eCheers!\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41518007976085,"sku":"PYuzu_375","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09773_74b0fb37-0eda-4827-b703-e017676e09ac.jpg?v=1751398111"},{"product_id":"les-filles-des-fete","title":"Les Filles des Fête: Garden Party","description":"A Blend of North Forth Pinot Noir \u0026amp; Merlot.  No additives.\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e75% Pinot Noir\u003c\/li\u003e\n\u003cli\u003e25% Merlot\u003c\/li\u003e\n\u003cli\u003eWhole cluster and stem\u003c\/li\u003e\n\u003cli\u003e750mL\u003c\/li\u003e\n\u003cli\u003e11% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\nIn a glass of course!  For those adventurous types try it atop a New York Sour!\u003cbr\u003e\n\u003cp\u003e Into the Bottle\u003c\/p\u003e\n\u003cp\u003eBeing surrounded by farms, wineries and a few beloved breweries means our social circles consist of farmers, winemakers, brewers.. and of course, those creatives they work with -- the chefs and the drinks makers and the artists. The different tools (and obsessions) of these various trades has opened worlds to us. For instance, learning about oxygen or lactic acid bacteria from the perspective of a winemaker versus a brewer, and how very different those perspectives were from my own -- has lead me to push myself and experiment in ways that continually surprise me.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn 2020 we took on the challenge of producing a wine with zero added sulfur, zero added yeast or sugar -- zero added anything. Living along the North Fork Wine Trail as we do, this wasn't our first time with our hands in some wine. Making wine on nights and weekends, in barns and garages with solo cups of trapiste beer or biodynamic Austrian blaufranksih in hand is a pastime.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBack at the distillery we've been producing grape eau de vie's since we opened -- watching the fruit grow, harvesting by hand, taking the fruit over to the local crush facility to be pressed and then over to the distillery for fermentation, distillation and a nice rest before bottling. We always opted for wild ferments -- taking advantage of the yeasts present on the skins of the fruit from the vineyard. We never chaptalized, the process of adding sugar to bump up the resulting alcohol. We never added nutrients -- understanding that fertilizing one element of a metabolic process would throw others out of whack. We never added Sulfur -- because that's not a thing I had ever even heard of in the distilling world before. Preservatives aren't necessary -- when our ferment is finished, we distill it, lifting the alcohol and volatile aromatic contents from the decaying plant matter.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e2020 would become our first solo foray into the winemaking process. We had called Macari early in the growing season to reserve a few hundred lbs of pinot noir to blend with a white wine to produce our first rosé vermouth. During harvest, the vineyard reached out to say their growing season had been stellar -- and they wanted to know if we could take on a few tons extra.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe fruit arrived in of yellow champagne harvest baskets one morning in late September. We emptied them into 4 macro bins -- open top containers that can fit 1 ton of fruit. Whole fruit clusters with stems into the bin. We gently pressed the fruit in the bin and sealed them up. Every day, twice per day, for the following 5 or 6 days, we would open up the bins, lightly press the fruit, and seal them back up. At the end of the 5\/6 day maceration, we pressed the juice in Dolce, our beloved, vintage Italian wine press. The ferment still had a ways to go, so we were happy to get some oxygen into the juice to promote the natural yeast to reproduce. Out of the press the juice was poured into our 54L glass demijohns to finish primary fermentation. When primary was finished, and the solids settled, we racked the young wine into (very) used red wine casks. No big oaky flavors here!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA few hundred pounds of merlot fruit from the same vineyard had showed up on our doorstep around the same time the Pinot had. We put the whole cluster fruit into drum and sealed it up, where it underwent carbonic, whole cluster, fermentation for a few weeks before pressing, settling and blending into the single barrel of pinot noir.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe wine went through secondary, malolactic fermentation, in those topped up casks. We racked the wine once more time before spring, when we drilled into the cask heads and bottled Garden Party straight from the barrel.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGarden Party\u003cbr data-mce-fragment=\"1\"\u003e75% Pinot Noir 25% Merlot\u003cbr data-mce-fragment=\"1\"\u003eNorth Fork Grown\u003cbr data-mce-fragment=\"1\"\u003eNo additives\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41633511702677,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09716_5f364f21-c32d-4f00-b5aa-803cf921a394.jpg?v=1751398119"},{"product_id":"sparkling-anomaly-1","title":"Sparkling Anomaly","description":"\u003cp\u003eSparkling low abv soda.  Made from salvaged coffee fruit \u0026amp; botanicals.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee Fruit Concentrate\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUnfermented Riesling Juice \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eWintergreen, Mace, Star Anise \u0026amp; Wild Birch Bark\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e375mL\u003c\/li\u003e\n\u003cli\u003e5% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\nLike a wine, cider, or beloved ale--fresh and in your favorite glass!\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eI picked up the practice of making fermented beverages from my mother - her gooseberry and ginger beer are my favorites but she also makes a mean sweet potato fly.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn the spring I make all sorts of sodas as ingredients start to pop up from the farms. Young ginger beer. Lilac. Lemon and lavender. It’s a simple process. Water + a bit of sugar + some flavor in a sealed container will create a fermented sparkling beverage. Sure, if you don’t get your numbers right, your container might explode, injuring yourself or others. So find a recipe and a scale before trying this out at home. But this type of beverage production is ancient.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOur friends over at Good Liquorworks, the team behind \u003ca href=\"https:\/\/www.goodvodka.com\/\"\u003eGood Vodka\u003c\/a\u003e, have worked for years to mitigate the waste of coffee mucilage, the fruit around coffee beans. It’s an environmental concern because it pollutes water systems due to its high oxygen demand and concentration of nutrient. Mark Byrne and Tristan Willey buy the discarded coffee fruit, use an evaporator to remove the excess water, and ship the syrup up to New York for the production of Good Vodka. When they asked us if we’d be interested in working with the syrup we were stoked. We got to work making rums and co fermented fruit and grain spirits. All fun. But what stood out to us all was the low alc bottles of sodas we threw together in the lab.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSparkling Anomaly is a fermented botanical soda clocking in at 5% alcohol by volume. The sugars are completely fermented to alcohol so it’s a dry, low alc, sparkling tea of sorts.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe started out by brewing wintergreen leaves, birch bark, mace and star anise in hot water. We quickly crashed the temperature 20 or so degrees and added a little grape juice and sugar. A quick fermentation on the botanicals and we strained the spent botanicals out and added the Good Liquor Works coffee fruit syrup. We then filtered this final liquid and bottled it. These bottles sat on the cool distillery floor for about two weeks during which the sugars from the coffee fruit fermented, releasing CO2 and carbonating the bottle. A process the brewing community refers to as bottle conditioning.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis is the first in a series that we will be releasing.  They won’t wait around for you. Grab them quickly and drink them fresh.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e Release #1 is FALL. Out today.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCheers!\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41880112758933,"sku":null,"price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09605.jpg?v=1751397209"},{"product_id":"primates-something-infinite-infinitely-something-plum-sec","title":"Primates: Something Infinite ≠ Infinitely Something: Plum Sec","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGrain Neutral Spirit \u0026amp; Whole North Fork Damson Plums\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e375mL\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e160 lbs of Damson Plums + 38 gallons of 27% spirit for 5 months\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e25% Alc. by Vol.\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eSuggested Serve: All by itself or in a Plum Fizz\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003c\/h4\u003e\n\u003ch6 data-mce-fragment=\"1\"\u003eInto the Bottle\u003c\/h6\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eTurn left off out of the distillery, right, then left again, then carry 18 miles on the North Road.  Pass through vineyards and fields, vinters and farms.  Depending on the time of year it’s petals or stalks of sunflowers or corn fluttering by.  Midsummer strawberries, autumn pumpkins on vines, cars stopped \u0026amp; filled with peepers, scarf dawned \u0026amp; down-windowed cruisers in convertibles, all line . \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOn a good day in September the drive takes 30 minutes.  Salt gusts and late greens giving over to alluvial dips and tall trees, as you wind your way to a farm stand, a wooded bluff, and a mile of orchards nestled between.  It’s a trip that on cool mornings begs the escape.  And a trip that we out here at Matchbook are lucky enough to make often, to Briermere farm. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFruit season, midsummer through as late as the fall will allow, is an intensely busy and happy time for us.  Our attentions turn to berry aperitif, fruit vermouth, eau de vie, and seasonal sparklers.  From our friend Clarke we procure rhubarb, apricots, peaches, cider apples (the Newtown Pippin a favorite) and if we are lucky a handful of Briermere’s famous fruit pies that drive traffic on the Wading River side of the North Road.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eDansom Plums are small, tart-sweet, field mouse sized, purple blue flavorful delights.  This fall we brought in 160 pounds of them, just enough for a drum of liqueur.  The plums rested in 38 gallons of New York corn spirit at 27% alcohol for 5 months.  This week we lightly filtered it, lightly sweetened it and beautifully labeled it.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOur Primates line-up is becoming quite the collection.  A group of ‘Sec’ liqueurs made by maceration or botanical distillation, it has so far been a citrus party.  Today on the Drop we branch out and offer a ‘Stone Fruit Sec.’ \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePrimates: Something Infinite ≠ Infinitely Something, Plum Sec made from NY corn spirit and Damson Plums from our friends up the road.  We made as much as we could with these tiny delicious stone fruits, and it’s still not a ton.  Grab some while it lasts!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eCheers!\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41991772864661,"sku":"PPlum_375","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC00768_6373de9c-2679-460c-bffb-ec0fcb0df2d3.jpg?v=1751397825"},{"product_id":"mdc-ball-cap","title":"MDC Ball Cap","description":"A smooth twill, strap back sunblocker.  Keep your eyes and forehead cool on those sunny Sundays.  One size, embroidered Matchbook \u003cem\u003eSpout \u003c\/em\u003elogo.","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42077511811221,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC02163_82f7c0d7-a67d-4f39-afcb-e65df6f840da.jpg?v=1751397783"},{"product_id":"primates-forward-future-bergamot-sec-2-0","title":"Primates: Forward ≠ Future, Bergamot Sec 2.0","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eGrain Neutral Spirit \u0026amp; Whole Fresh Bergamot\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e375mL\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e25% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003e\u003c\/h4\u003e\n\u003ch6 data-mce-fragment=\"1\"\u003eInto the Bottle\u003c\/h6\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eTwo-point-zeros.  Let’s talk about second bites at the apple or, in this case, bergamot.  \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe are lucky enough to be a few years at it out here at Matchbook.  We’ve learned a bunch along the way.  We’ve made fans of some our our earliest releases, we’ve found favorites of our own, and with some we’ve made second go-rounds.  In the early days we aimed to make an ever evolving series of limited releases, each time new, responding to whim and nature.  It quickly became obvious though—first with \u003ca href=\"https:\/\/mdcdropshop.com\/collections\/enduring-offerings\/products\/elsewhere-blood-orange-aperitivo-2\"\u003eElsewhere\u003c\/a\u003e, then with \u003ca href=\"https:\/\/mdcdropshop.com\/collections\/special-releases\/products\/ritual-sister-2-0-smoked-pineapple?variant=40381188374677\"\u003eRitual Sister\u003c\/a\u003e—that beloved requests, even ardent demands required recreations.  \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHere we have Bergamot Sec 2.0, another in a short line of bottlings that we’ve had a chance to rework, rethink, and improve.  Last year’s first release we loved, of course, but we knew we left room for growth.  \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eVivek \u0026amp; Seema, a husband and wife duo who have, if unconventionally, simply dedicated their lives to citrus.  \u003ca href=\"https:\/\/www.instagram.com\/yuzu_lemons\/\"\u003eFlavors by Bhumi\u003c\/a\u003e grow rare citrus at their greenhouse farm in New Jersey (obviously!) and what they can’t grow they source from the most incredible independent citrus farms on the west coast.  The fruit is harvested to order as they liaise with a commercial airline to transport the fruit, taking advantage of excess cargo space.  This seemingly small step pays off big, lowering the footprint and storage time while minimizing the citrus time from the farmers hands to ours.  Their fruit is so fresh and more clean.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTo this fruit we added small new step of juicing after maceration, much like with our beloved Elsewhere (3.0 is also made with Bhumi citrus!).  Here in spring 2022 we are growing, as are our formulas, as are our communities.\u003c\/div\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003eBack by popular demand and better than ever, Bergamot Sec 2.0. Pick some up on on the Drop Shop, whether you are in New Jersey, California, or a given state in between.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCheers!\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42110403182741,"sku":"PBergamot_375","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC03071_ecd049bd-e276-4546-9432-9eee411abb6c.jpg?v=1751397778"},{"product_id":"fortis-regia-brandy","title":"Fortis \u0026 Regia Brandy","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-subtitle=\"petit verdot+ cab franc eau de vie\" id=\"sub-product-title\"\u003e\u003c\/span\u003e\n\u003cdiv\u003e Wild Fire Brandy\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv\u003eSmoked Impacted Oregon Pinot Noir from \u003cspan data-mce-fragment=\"1\"\u003eFlâneur\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003eAged 2 years in a Red Wine Cask\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e750mL\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e45% Alc. by Vol.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cp\u003eNeat or in a \u003ca href=\"https:\/\/mdcdropshop.com\/blogs\/days-like-these\/smoldered-by-smoke-unbound-through-distillation\"\u003eZenie Cocktail\u003c\/a\u003e!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eFortis \u0026amp; Regia is a brandy made from Oregon pinot noir fruit that absorbed smoke from the wild fires. \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"_7UhW9   xLCgt      MMzan   KV-D4            se6yk       T0kll\" data-mce-fragment=\"1\"\u003eSmoke impact involves\u003c\/span\u003e heavy phenolic compounds get bound up with sugar in the fresh fruit, letting their presence go virtually undetected, until fermentation liberates those compounds and makes a resulting wine described to me once as akin to licking an ash tray. Some winemakers have done some truly outstanding work to shape these affected wines into some remarkable bottles -- but it presents a remarkable challenge. Climate change and extreme weather pose a grave threat to wine growers. Trying to recoup your investment on a growing season lost to wildfires, drought, extreme disease \/ fungal \/ pest pressure is a bleak and often futile exercise. Distillation - involving the separation of molecules by boiling point - can liberate the alcohol and the wines more delicate, volatile aromatic compounds, capturing them and concentrating them into a spirit and shielding them from the elements of decay. For wine growers facing increasing pressure and uncertainty, options for what to do to stay whole become increasingly important.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFortis \u0026amp; Regia gets its name from alchemy -- loosely interpreted to represent strength and resilience, riches and luxury. From the ashes springs something new -- and while far from the soft and rich wine expressions they had been grown for -- they find a second chance of life in this new form - as a brandy. A form that is protected from decay and spoilage -- and will sit, waiting for those who will enjoy it, whenever the occasion presents itself. And it will be just as lovely then as it is today. The fruit for Fortis was grown by \u003cspan data-mce-fragment=\"1\"\u003eFlâneur\u003c\/span\u003e, a vineyard and winery in Oregon making truly beautiful wines. We purchased approximately 600 gallons of their pinot noir that had been affected by the wildfires, distilled it, and rested it in a red wine cask for 2 years before bottling it at cask strength. This bottle celebrates community amongst the growers and makers of wine and spirits, and those of us who consume them passionately.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42269389291669,"sku":"Fort-Bran-750","price":55.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC04101_723c9d91-1e24-437f-956b-94d9fa5764d6.jpg?v=1751397767"},{"product_id":"willow-vermouth","title":"Willow Vermouth","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\u003eLiqueur\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eA sweet vermouth made Rosé of Pinot Noir \u0026amp; Viogner, with Sauvignon Blanc eau-de-vie.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eInfused with foraged rose bud, wintergreen, river mint, hemlock, wood sorrel \u0026amp; sheep sorrel\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e750mL.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e17% ABV.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eSuggested serve: On the rocks, splash of soda\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eTo \u003c\/span\u003e\u003cspan class=\"s1\"\u003ebegin the journey of Willow Vermouth one needs some gas money, a few buckets, a naturalist and a few days to travel.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe story starts upstate, more or less a year ago.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe team traveled over ferry, through farmland and pollened breezed to Livingstone Manor, a tiny hill town down the road from Roscoe, boasting of corner taverns and all things trout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eEarly on a perfect June morning we met Laura who’s Outside Institute leads foraging explorations for the curious through local groves and fields, smelling, cataloging (and sometimes tasting) any and all surrounding trees, greens, and flowers.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e  \u003c\/span\u003eBy midday we had buckets of barks, herbs, and buds to add to our \u003cspan data-mce-fragment=\"1\"\u003eRosé\u003c\/span\u003e of Pinot Noir \u0026amp; Viognier, fortified by an aromatic Sauvigion Blanc EDV.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e  \u003c\/span\u003eInfused and then rested, Willow Sweet Vermouth is a story of adventure, community, New York and it’s wild bounty.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e  \u003c\/span\u003eThe liquid is floral and fresh, with round rose notes balanced with wintergreen, river mint, hemlock, and sorrels wood and sheep.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eThis is our second vermouth, with perhaps more on the way.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e  \u003c\/span\u003eA different style than our first and just as delicious.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e  \u003c\/span\u003eSip some by itself, or with soda.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e  \u003c\/span\u003eIn the back yard or out on the trail.\u003cspan class=\"Apple-converted-space\" data-mce-fragment=\"1\"\u003e  \u003c\/span\u003eThere is just a little, so get some while it lasts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCheers!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42309256052885,"sku":null,"price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/4660D15C-D5F2-49AB-86C8-E0603F9C0F05.jpg?v=1751397754"},{"product_id":"some-night-in-autumn","title":"Some Night in Autumn","description":"\u003cspan style=\"background-color: #ffffff;\"\u003e\u003cspan data-subtitle=\"cold brew coffee rum\" id=\"sub-product-title\"\u003e\u003c\/span\u003e \u003c\/span\u003e\n\u003cdiv\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e\u003cspan class=\"s1\"\u003eSpirits Distilled from Cane with Turkey\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan class=\"s2\"\u003eMolasses mashed with dunder double pot distilled with a turkey hanging in the kettle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e750mL\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e40% Alc. by Vol.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003cbr\u003e \u003c\/span\u003e\n\u003ch4\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eSuggested Serve\u003c\/span\u003e\u003c\/h4\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eThis one is great neat, in a daiquiri, or mixed with a bit of amaro!\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003cp\u003e\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003ch6\u003e\u003cspan style=\"background-color: #ffffff;\"\u003eInto the Bottle\u003c\/span\u003e\u003c\/h6\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e \u003c\/span\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cspan style=\"background-color: #ffffff;\"\u003e\u003c\/span\u003e\n\u003cdiv class=\"WI9k4c\"\u003e\n\u003cdiv class=\"GgmXif jY7QFf\"\u003e\n\u003cdiv class=\"WI9k4c\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"GgmXif jY7QFf\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"WI9k4c\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"GgmXif jY7QFf\" data-mce-fragment=\"1\"\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003eSome Night in Autumn is, in many ways, kind of a mile marker for us out here at Matchbook.  One of our earlier Drop Shop offerings, from a time a couple years ago when the world was on pause and our business model was evolving, as with the world.  We were doing alot of experimenting back then, sunchokes and pineapples, gourds and grapes.  On a lark Leslie procured a turkey from our neighbor and dear friend, and as we were maybe also drinking a bit of mezcal those days fall smoke and crisp breath led to inspiration.  \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003eOur first Some Night release was in a half bottle, with a lovely if hastily acquired label.  Rum is in our distilling DNA (our water minerality is formed after Jamaica's Blue Mountain River) and we have since released a few more.  As a part of an effort to make sense of our many constant offerings, we went ahead a collated our rum bottlings, gussied up their covers.\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003eThe world has turned a few times and our story has evolved.  Just as delicoius as ever and available again on the Drop Shop in a smart new outfit, the same old dunder rum distilled in a Pechuga style.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003eEnjoy!\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\n\u003cspan style=\"text-decoration: underline;\" data-mce-style=\"text-decoration: underline;\" data-mce-fragment=\"1\"\u003eFrom fall 2020\u003c\/span\u003e:\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eIt’s a straight shot down the North Rd to Treiber Farms. It was already pitch black when I pulled in at 6pm, a hallmark sign of the off season. When the moon is big and high, it’s a spectacular thing.. but the drama can be even more so when it takes a backseat to the vast expanse of stars. Fumbling around in the dark, I found my way into one of the storage barns and into the deep freezer where our 22.5 lb turkey was waiting for us.\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eSome Night In Autumn tastes like layers and layers of chocolate mixed with flavors of cane and meat. There’s a richness to it and just a hint of cinnamon spice. It’s feels warming to drink. It leaves me wanting more. That’s not the case for all spirits we make. Some of our bottles are think pieces, experiments, musings about another way to do things. Others are for long bubbly drinks; and others for short stirred ones. Generally our bottles are unfinished works, ingredients waiting for you to complete them. A splash of soda here, a squeeze of lime there.. This one too will make for a fine mixed drink. But for some reason, when I sip it — I think about how good it will taste, passed around a table with friends late into the night. It tastes warm, and happy and oddly familiar. And that’s a pretty strange thing to say about a rum distilled with a turkey. But there it is.\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eFor you spirit geeks out there, you’ve probably heard of Pechuga. It’s a tradition of distilling a chicken (or turkey, or rabbit, etc) in a final distillation of a batch of Mezcal - and if I understand correctly, it’s primarily a tradition practiced in the spirit of celebration - a loved one achieving a milestone, a birthday, a wedding. There is something about distillation that connects us to places we’ve never been, people we’ve never met, and times long passed us by.\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eThey’re called spirits after all.\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eSome Night In Autumn started with a molasses mashed (in this case meaning added to hot water) and co-fermented with dunder - a flavor and acid rich liquid leftover from our last rum distillation. The mash bill, or fermentation recipe, was crafted by Dean, our head of production [at the time]. After fermentation, and before pumping the fermented mash over, Scott [our head of production now!] jumped inside the 600 gallon still to start hanging the 22.5lb turkey. Stills, by the way, are not necessarily designed to hang 22.5 lb turkeys in them.. so late into the evening, we were reaching, lifting, slipping and laughing — in the best of spirits - as we endeavored to join in on this time honored tradition from Oaxaca. The following morning, when the turkey was mostly thawed, we began our first distillation. Our second distillation was conducted the following day on our 300 gallon pot still. That final spirit was diluted with water and rested before bottling. Happy December! \u003cbr\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"DgZBFd XcVN5d\" data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eCheers!\u003c\/em\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42393835339925,"sku":"SNIAutumn_750","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09744_99e8b306-db9c-43c1-abda-36baa61bcc85.jpg?v=1751397721"},{"product_id":"nocturnal-pursuits-vermouth","title":"Nocturnal Pursuits Vermouth","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eVermouth\u003c\/div\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA dry vermouth made of biodynamic Pinot Gris from Keeler Vineryard\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eInfused with orange blossom, chamomile, lemon verbena, Mallorca melon tea, gentian, French figs\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e750mL.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e17% ABV.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNo sulfites or sugar added\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eSuggested serve: Neat or in a martini with \u003ca href=\"https:\/\/mdcdropshop.com\/collections\/enduring-offerings\/products\/land-of-muses-gin\"\u003eA Land of Muses Gin\u003c\/a\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003eS\u003c\/span\u003e\u003cspan\u003epirits!  A word often and obviously associated with us out here at Matchbook Distilling.  Much of our time here in Greenport is passed running the stills, mashing grain, and sorting barrels of course.  But all along wine is in the background.  Matchbook the vintner, the vermouthery is eversteady pressing, fermenting, barrelling \u0026amp; infusing.  Hence with this early summer offering, Matchbook the distillery offers it's third(third!) vermouth.\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA few weeks back it was a gin, floral and fruity, with a touch of spice.  To boot, today we have a vermouth, dry and herbaceous, the perfect compliment.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMade of Pinot Gris from Oregon Vineyard \u003ca href=\"https:\/\/keelerestatevineyard.com\/\"\u003eKeeler Estate\u003c\/a\u003e, 600 gallons was distilled to into an eau de vie, with the remaining 300 gallons kept as wine for the base.  The wine we let ferment wild at a cool temperature, preserving the freshness and grape character.  \u003c\/span\u003eFor the eau de vie we chose a super efficient yeast to maximize yield.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eTo the mixture we added orange blossom, chamomile, lemon verbena, Mallorca melon tea, gentian, French figs from \u003ca href=\"https:\/\/rareteacellar.com\/\"\u003eRare Tea Cellar\u003c\/a\u003e and let sit for a month.\u003c\/span\u003e  A quick strain and nothing else.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA bright and opulent expression fruit, melon, and herbs--have it in a martini, with soda, or chilled all by itself.  At summers edge, for your cool evenings and beach swelters alike, we offer Nocturnal Fortunes Vermouth.  Grab a loved one and a grab a sip!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCheers\u003c\/span\u003e\u003cspan class=\"s1\"\u003e!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42423826055317,"sku":"Nocturnal_750","price":33.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC08046_1166187d-09b5-41ae-9d7e-62817174d756.jpg?v=1751397716"},{"product_id":"sunsetter-sandalwood-single-malt","title":"Sunsetter Sandalwood Single Malt Whisky","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan id=\"sub-product-title\" data-subtitle=\"corn whiskey\"\u003e\u003c\/span\u003eSingle Malt Whisky\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e100% Malted Barley Smoked w\/ Sandalwood\u003c\/li\u003e\n\u003cli\u003eAged Two Years\u003c\/li\u003e\n\u003cli\u003e750mL\u003c\/li\u003e\n\u003cli\u003e49% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eIn the evenings, neat.  By the pool, over ice.  Oceanside, with a soda or ginger and a lime.\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003eAlways there is a breeze on the East End.  For months crispy and snowed, giving to cool \u0026amp; fresh, and the eventual sublime squall of autumn.  This weekend the trees whispered sun warmth—Summer is here.  As time would have it, the end of spring closed two full years of aging one of our favorite one-off whiskies.  A whimsical project we started with one of our favorite collaborators when MDC was a toddler.  Andrea, our go-to maltster and all around powerhouse, floor malted and bespoke smoked a small barrel’s worth of a few different scented barleys.  A handful are still sleeping in the rickhouse to on their own schedule, but perfect and on time for July our Sandalwood Smoked Malt has arrived.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis time of year Out East is for pools and sand, cliff hikes and late fires.  Friends and condensation on iced glasses.  Ocean bleached eyes and late mornings.  Our whiskies here at Matchbook are reflections of our collaborations, our locale, efforts and our seasons.  We have our Bourbons and Ryes for Old Fashioneds and nipped noses.  Our Flatlander for Autumns homage to heirloom harvest.  And here Sunsetter, a daytime sipper to have over ice, with ginger and a lime, to fall asleep next too under an umbrella with a friend. A spirit of Summer.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe barley, grown upstate, was spread out on the floor at Valley Malt, left humid and warm to germinate and generate.  Dried over a campfire of Sandalwood, capture a balance of sweet smoke and golden barley straw.  A subtle barrel touch is all that was needed—any more would cover too much.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSunsetter is for the outside, the East End’s brightest time of year.  For sandy feet, a daytime sipper, a summer whiskey.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eSunsetter Single Malt Whisky a cherished reflection of season and sense.  An extremely small batch, so pick some up while the season lasts!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCheers!\u003c\/span\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42471590396053,"sku":"Sunsetter_750","price":78.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC08418_3b232256-b691-4d5c-aaa2-e823854851c4.jpg?v=1751397709"},{"product_id":"sadie-pear-brandy","title":"Sadie Pear Brandy","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan id=\"sub-product-title\" data-subtitle=\"apple eau de vi\"\u003e\u003c\/span\u003e\n\u003cdiv\u003ePear Brandy\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eEau de Vie of Aged Seckel Pear Cider\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eRested w\/ Fresh Forrelle Pears for 18 months\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e375mL\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e40% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve \u003c\/h4\u003e\n\u003cp\u003eIn a Brandy Crusta w\/ a Friend\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\n\u003cspan\u003eInto the Bottle\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h6\u003e\nI can trace my love of spirits back to my first taste of pear brandy. The first spirit I remember tasting was Single Malt in the patio room of my grandparents house. I was maybe 13 and the enjoyment I found in that glass came entirely from the feeling that I got from being mixed into the fold. In college I drank Seagrams 7 or Canadian Club and Ginger Ale. Shots of Sailor Jerry or Jameson. Alcohol served as more of a tool than a pleasure -- an express ticket to having fun, mostly. Then there were lemon drops. I liked lemon drops. We're beginning our 20s now - and alcohol is mostly consumed in shots with soda backs. I drink Blended Scotch and tequila with my Dad - but still, the enjoyment is mostly about the context more than the liquid. I'm learning. And then, suddenly, there was pear brandy.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIt was from Clear Creek. And it was at once singular and complex, real and ethereal. And I wondered how it was made. It wasn't that I was finally having something good (although it certainly was good), but rather, I had acquired the taste. Emblematic of a new stage of life I had crossed into, where experience has created enough context to enjoy this spirit on the merits of the spirit itself and not the situational context. Some adulting.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eProduction of pear brandy begins with pear cider -- and producing pear cider is difficult. You need to extract the juice efficiently and you need to clarify it, removing the pectin, especially important if you'll be distilling the cider to brandy due to pectin breaking down to methanol. There are a handful of methods for this, and they're generally labor intensive, time sensitive, and requiring expensive equipment. Luckily for us, I received a text message a few years ago from my Uncle Stuert, partner in Indian Ladder Cidery Brewery. They had a pear cider they'd made from Seckel pears -- it had been aging a few years but was a bit reductive. There was some hydrogen sulfide, a common compound produced in fermentation that is undeniably a flaw. Fortunately, it is incredibly volatile -- meaning the molecule needs very little encouragement to depart a mixture of alcohol and water.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe added the cider to the still and ever so slowly heated it up. The culprit of the off flavor \/ aroma was quickly liberated and the remainder of the distillation was all pear and aromatic esters, plentiful thanks to the years it spent aging on fine lees. Soon after the distillation was finished, we had the opportunity to buy some gorgeous Forrelle pears. Perfect timing. We rested the Seckle Pear eau de vie on those Forrelle Pears from December of 2020 until July 2022.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhen we launched Riley, our watermelon eau de vie soda cans, we talked about creating a whole series of canned, eau de vie sodas. We'd name them based on their striking personalities. Talitha, owner of Vine Wine, mother to the one and only Sadie, and dear friend of ours -- threw Sadie's name into the ring. YES. And when we went and tasted this resting pear brandy, it woke up and practically shouted Sadie. Classic and striking, bold and surprising.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTo our young friend Sadie, as you take on the world and set off on your many adventures, this ones for you.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCheers!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eLeslie\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003ePS thank you to our our designer Andrés Mondragón Becker for this perfect little label. This is his second label for us, the first being the trippy Nocturnal Pursuits label. Andrés is out of Mexico City.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAnd thank you to Indian Ladder for making this spirit possible.","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42615276863637,"sku":"Sadie_375","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09409_e3770923-5d99-4811-b639-644605a927aa.jpg?v=1751397683"},{"product_id":"honeymoon-orange-wine","title":"Honeymoon Orange Wine","description":"\u003cp\u003eSparkling wine from Oranges, w\/ Honey, Milk Oolong \u0026amp; Mallorca Melon Tea.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh Juice of Mango Orange, fermented w\/ a dash of Honey\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMilk Oolong \u0026amp; Mallorca Melon Teas\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBottle Fermented\u003c\/li\u003e\n\u003cli\u003e350mL\u003c\/li\u003e\n\u003cli\u003e6% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\nLike a wine w\/ bubbles, chilled!  (Also makes a great topper to a South Side w\/ Muses...)\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eHoneymoon is a happy ending to a comedy of errors. It’s a sparkling surprise twist that emerged from a saga of frustrating phone calls with our government regulators. You, dear curious drinker, and I, maker of curious drinks, may understand 'orange wine' to refer to white wines made with extended juice-on-skins contact. When red wines are made, grapes are harvested and then generally pressed but the juice and fruit skins are kept together for a period of time aka maceration. Juice for white wines is pressed off immediately -- contact occurring for a matter of minutes, maybe seconds. Orange wines are a hybrid -- white wine grapes pressed and left to macerate on the skins for a prolonged period of time. These wines are distinct in all maters of ways from their white wine sibling -- therefore designating a wine as an orange wine on the bottle would be a huge help for guiding drinkers like ourselves. However, the federal government regulators believe strongly that a drinker seeing \"Riesling Orange Wine\" would communicate the presence of actual oranges in said bottle of wine. And therefore, the descriptor 'orange wine' in the United States has been prohibited...\u003cbr\u003e\u003cbr\u003eFermentation produces acids -- making anything fermenting more sour than it started. The idea, therefore, of making a wine from a citrus, already characteristically sour, seemed completely mad. But anything unknown can seem crazy and out of this world when encountering it for the first time. And so, Scotty and I embarked on a journey to make an orange wine.. from oranges.\u003cbr\u003e\u003cbr\u003eFlavors by Bhumi has a passion for citrus that can brighten the distillery on the coldest of days. The husband and wife duo, Seema and Vivek, called us with the news -- they had found an orange with virtually no acid. The mango orange is incredibly sweet -- tasting like its namesake mango fruit with vanilla and white flowers. We pressed the juice and got it into a fermenter with a bit of honey and a few pounds of Freak of Nature Milk Oolong and Mallorca Melon Tea, both from Rare Tea Cellar, and let it rip. After a few short days we strained off the solids and bottled Honeymoon with a dash of sugar to ferment in bottle -- creating a dash more alcohol and the perfect amount of carbonation.\u003cbr\u003e\u003cbr\u003eThese bottles are light in alcohol and acid -- which means they won't be fresh forever. Drink them young. They remind us of a happy place between a wild, low intervention wine and a spritz. They're perfect for this season, when summer and fall create the most delicious overlap. Happy harvest.\u003c\/p\u003e\n\u003cp\u003eCheers! \u003cbr\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42722525970581,"sku":"Honeymoon_375","price":12.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC00074_87329357-f805-4042-8edf-6cbe1238ec36.jpg?v=1751397666"},{"product_id":"windage-vermouth","title":"Windage Vermouth","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\u003eLiqueur\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eA Rosé vermouth of Pinot Noir, w\/ Viogner eau-de-vie.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eInfused w\/ foraged Shelter Island beach rose, mugwort, spruce tips \u0026amp; pine\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e750mL.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e19% ABV.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eSuggested serve: Outdoors, on the rocks, in the sun, splash of soda\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eSandy air, a warm breeze--the first sensation when you reach the end of Shell Beach.  Through waves of summer air, across the West Neck Harbor you can make out tents and bungalows on Wades Beach, rocks being thrown, paddles and boats.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eFrom Greenport the trip is pretty simple \u0026amp; shorter than most.  Cut through town, hop on the North Ferry--five boats run back and forth in high summer--they circle every five minutes.  The harbor breeze pushes Hobie Cats and skiffs by, a momentary respite from the heat.  Up the hill, left at the fork, two turns more or less and you are there. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eAt time times Shelter Island seems close enough to spot a favorite skipping stone on it's beaches.  Yet some days, with deep woods, peculiar beach succulents, blankets of rose, banks of summer sounds and wonderment, Shelter is a world away.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eIn summer 2021 the team set off to Livingston Manor seeking a sense of place, on account of a vermouth.  Buckets, spirits, lemongrass oil (for the bugs) and snippers in hand, we gathered a bounty of upstate botanicals that ultimately begot Willow, our first foraged New York vermouth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eAlmost to the date on a beeming and still June afternoon we took a short ride to find an anticipated follow-up.  We scanned for rose and crouched for prickly pair, trying not to transfer thorns from hands to brows. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eBy sunset another bounty for another vermouth--prickly pear, mugwort, spruce tips \u0026amp; pine, and the perfectly seasoned beach rose.  To that we added distilled viognier for few couple months' maceration.  Finished with North Fork Pinot Noir, we added nothing else but a touch of sugar and filtered nothing but the thorns.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWillow has a companion now, Windage, a found familiar friend from Out East. Windage is a foraged New York vermouth w\/ Shelter Island botanicals.  Sip outside while the sun lasts.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCheers!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42827974410389,"sku":"Windage_750","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC02523_b9209f4b-da1b-444b-84f2-bfde288e0373.jpg?v=1751397641"},{"product_id":"forever-bread","title":"Forever Bread","description":"\u003cp data-mce-fragment=\"1\"\u003eSpirits distilled from malted barley and day old She Wolf bread.  Aged in glass with olive oil and Italian juniper.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e375mL\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e40% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNeat, crispy cold.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\nIf you can’t eat allll the bread…drink it!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBread.  And not just any bread.  But, really, really good bread. \u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eNaturally leavened, wild fermented, sourdough made from organic, delicious, big flavor grains.  Like the bread they make at She Wolf, Andrew Tarlow's bakery in Greenpoint.  \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn a prolific essay published in the New Yorker by the iconic American author, James Baldwin writes\u003cbr data-mce-fragment=\"1\"\u003e\"To be sensual, I think, is to respect and rejoice in the force of life, of life itself, and to be present in all that one does, from the effort of loving to the breaking of bread.\" You can taste this kind of intention in the She Wolf bread. We wanted to see if we could bottle it\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThere's something life affirming about bread. About kneading the dough. Smelling the yeast as it ferments the flours. Or lining up at your favorite bakery for a fresh loaf. Grabbing a baguette for a picnic. Using a serrated knife to cut a thick slice and slathering it with butter or piling on a stack of peak season tomatoes and herbs. Frying up a grilled cheese.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eHowever you enjoy it, bread of this caliber is best enjoyed fresh. But why let the journey end there? Day old breads shouldn't just be relegated to the compost pile - they deserve to find a second life. Bread that doesn't find its way onto the plate can find its way into the glass with the hands and tools of the whiskey trade.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe were fast friends with the team that opened Stranger Wines. During our first tasting with Stranger Wines partner DJ McNany, he dove headfirst into a conversation about a future collaboration. She Wolf, this incredible bakery, was in their group. and maybe if they had day olds, we could create something with it together. We didn't take much convincing, as you, our dear friend, might imagine.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe begin with Valley Malt - their classic distillers malted barley. We mill it directly into our mash tun with hot water at the peak temperatures for the malts naturally occurring enzymes to do their work. We add all our allotted She Wolf day old breads to an empty fermenter and pump our malt mash over the breads. The water, heat and enzymes get to work breaking down the full loaves of bread. After a few days, the fermenter has the consistency of a classic whisky mash.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe malt breaks the bread down into simple sugars for yeast to consume and produces alcohol as well as some fatty acids that bind with the alcohol to create layers of flavor.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAfter the ferment finishes, we run a pot distillation and then follow it up with a pot distillation with 4 plates attached similar to an armagnac distillation. This helps us concentrate the alcohol and the favor.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAfter distillation, we diluted the un aged bread whiskey to 45%, added juniper berries and Andrew Tarlow's favorite finishing Olive Oil, Pianogrillo from Gustiamo. It rested for a year before we used freezing temps and a gentle filter to strain out the excess fats.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eForever Bread is now available at Stranger Wines, Matchbooks Drop Shop + Tasting Room as well as mixed in drinks at Diner, Marlow \u0026amp; Sons, Achilles Heel and Roman's, the original home of She Wolf bread.\u003cbr data-mce-fragment=\"1\"\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":43057123131541,"sku":"ForeverBread_375","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC06102_5ef9c7fa-8bc8-4829-9779-c5cfe28b8b0c.jpg?v=1751397576"},{"product_id":"bad-saint-palo-santo-smoked-single-malt-whisky","title":"Bad Saint Palo Santo Smoked Single Malt Whiskey","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan id=\"sub-product-title\" data-subtitle=\"corn whiskey\"\u003e\u003c\/span\u003eSingle Malt Whisky\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e100% Malted Barley Smoked w\/ Palo Santo\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAged two and a half years\u003c\/li\u003e\n\u003cli\u003e750mL\u003c\/li\u003e\n\u003cli\u003e48.5% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eFireside Old Fashioned: 2oz Bad Saint, 2 barpoons Cinnamon\/Mace\/Allspice Syrup, 2 dashes of Angostura Bitters\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eT\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003ehroughout South America, Palo Santo is used to purge bad spirits, cleanse a space, release blocks and reverse bad vibes. There's no mistaking it -- even in its cut, unburnt state - the wood is intensely aromatic with notes of fresh cut mint and vanilla.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBad Saint, a whiskey thereof, a Palo Santo Smoked Single Malt. Floor malted and house smoked by Andrea Stanley at Valley Malt. Milled, mashed, fermented and double pot distilled at Matchbook where it rested for over 2 years in one of our ex Meta Wheated Bourbon casks built by Kelvin Cooperage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eIn ceremonies, the wood is lit, the smoke perfumes a room like a stick of incense would, reaching the corners of a room, engulfing a space as it works its magic.  It seems obvious (and delicious) then to draw out the aromatics of wood and smoke and capture it in alcoholic spirits. Like you could sage stick your body from the inside, releasing some tension and blocked energy with its intoxicating magic via a sip, or a well portioned cocktail.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe barreled Bad Saint down in what was a pretty energetically dreary 2020, 2 months into the full blown NY lockdown. And we tasted it, regularly, as you might imagine - to move that 2020 energy. When we had filled the cask, the palo santo was there, in the background, but a few weeks in and it was at the forefront. It was all we could taste. We let it mature, sporadically pulling tastes over the next 2+ years, testing out different dilutions, until finally, one day, it was just ready. It had taken its final transformative changes and settled harmoniously on a perfect balance of malt and palo santo and oak.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAnd so today, we release our newest addition to our library of smoke expressions. If you've been with us awhile, you know this is one of our favorite natural phenomena to capture. We can be found standing over fire pits in January, steaming and smoking sunchokes for Late Embers, or in the peak of summer building hot earth ovens for smoking and baking pineapples for Ritual Sister, or fire roasting peaches in August for our upcoming Sorted Fortune II release.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMountain Rose Herbs is an incredible broker of high quality herbs grown and sourced with the highest standards for the ecosystem \"for food, family and future, we are passionate about organic agriculture! We're working to change the world one botanical at a time.\" Palo Santo faced an uncertain future a few years ago when demand for the wood exploded -- you could find the wood available by the pound way under market value on sites like Amazon and Etsy. Mountain Rose Herbs sources from a farm that has replanted over 5000 of these sacred trees while also caring for a number of other wild palo santo trees on their property.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe label is designed by our friend and artist Josh Arseneau. His design centers around the palo santo tree while the format and coloring is inspired by early 20th century books.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\" data-mce-fragment=\"1\"\u003eCheers!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":43145936371861,"sku":"BadSaint_750","price":78.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC07770_768a8011-8901-4092-a3f9-0604bc01ddba.jpg?v=1751397546"},{"product_id":"field-trip-squash-amaro","title":"Fieldtrip Squash Amaro","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003eLiqueur\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eSquash Amaro w\/ \u003cmeta charset=\"utf-8\"\u003ecacao nibs, vanilla beans, cinnamon, star anise\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFermented Boston Marrow Squash \u0026amp; aged botanical distillate\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e750mL\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e17% abv\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eSuggested serve: North Road Tropicale: 1.5 oz Squash Amaro\n\u003cdiv class=\"\" data-mce-fragment=\"1\"\u003e1 oz Quinquina, .5 oz Sunsetter Sandalwood Single Malt, Bitters\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe never would have imagined that a wine made from giant, gourd shaped squash would taste like passionfruit once fermented. Maybe caramelizing them with vanilla beans and cacao nibs, star anise and cinnamon, drew out those flavors. It definitely didn't start out that way. But as the sugars in the juice of the caramelized squash began to ferment and the acidity began to climb - we were suddenly and delightfully surprised by the tart, juicy and vanilla flavors that just jumped out at us. Growing Boston Marrow Squash had been a gamble.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe had picked the variety off of the Ark of Taste -- a description of a vanilla custard quality peaked our curiosity. The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods, we keep them in production and on our plates - as explained by Slow Food, the authors of the list. So we couldn't exactly go to the store to pick some up, if we wanted to see what a squash with vanilla custard qualities might taste like, look like, smell like -- we'd needed to ask someone to grow it for us.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eFlash forward to September 16th where we're walking down the long row of our squash patch at Treiber Farms, hauling out 2,588 pounds of these giant squash.. many of them weighing in at 40 pounds!\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThey cured for a matter of weeks before they were dropped off for us at the distillery. We had to run to the hardware store to pick up saws to cut them open. We'd saw them. Steam them. Roll them in brown sugar with cacao nibs, vanilla beans, cinnamon, star anise.. and then we'd torch them, caramelizing the sugar and toasting the spices. We then added the caramelized squash to the mash tun, covered them with water, and boiled them to release the sugars and flavors and spices.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe racked off the liquid and allowed it to ferment for 4 days. Until we cut into the squash, we had little idea of what we were going to do. But we found ourselves guided by the size and apparent make up of the squash. For one, as we cut into them, we could tell these squash were full of pectin, which would create problems like methanol during the fermentation. We had to figure out how to get the sugars and the flavors and leave the pectin behind. Hence the steaming, caramelizing, boiling and racking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe fermentation lowered the pH, creating a really bright acidity, and created this big passion fruit flavor, which only highlighted the spices further. We decided we wanted to only highlight the spices in the fortification process -- so aging the spices in an old cask would lend more spicy, vanilla, char qualities. We chose an amber Belgian candi syrup to bring up the sweetness, but only a touch, and we wanted it to lend some weight and flavor. We added orris root and quassia for some woody, bitter structure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWhat was fresh in Fall is now alcohol.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eEnjoy the harvest.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eCheers!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":43211648696469,"sku":"DTSquash_750","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09641_51a33a83-3706-41bb-8489-917910aa43e3.jpg?v=1751397535"},{"product_id":"sorted-fortune-ii","title":"Sorted Fortune II","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan id=\"sub-product-title\" data-subtitle=\"petit verdot+ cab franc eau de vie\"\u003e\u003c\/span\u003e\n\u003cdiv\u003eSpirit Distilled from Fruits, Grains \u0026amp; Whey\u003cbr\u003e\n\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003eSpirit of Stewed Peaches, Whey, Wheat \u0026amp; Oats w\/ Sea Salt \u0026amp; Honeycomb\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e375mL\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e40% Alc. by Vol.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cp\u003eMartini Riff w\/ 1oz Sorted II, .75 oz Muses, .75 oz Noturnal Persuits, .25 Yuzu Sec, Grapefruit Zest and a Cherry\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\nSorted Fortune, our Matchbook thesis in a bottle. It's an answer to a question -- what if we just took in the odds and ends from our favorite farms and food producers. Could we combine them in such a way, raise them in such a way, that they become beautiful and unique spirits.\u003cbr data-mce-fragment=\"1\"\u003eWe got a call from Briermere Farms, one of our favorite local orchards. They had heaps of seconds peaches and didn't have the capacity to turn them all to pies, jams and juices. Were we interested? Of course!\u003cbr data-mce-fragment=\"1\"\u003eWe picked up some fresh whey from our favorite yoghurt makers White Mustache in Brooklyn - and as soon as it came through the door our minds instantly went to peach pie with fresh cream -- fermenting it to dry, distilling and bottling it. We needed a crust. So we looked at the odds and ends grains we had around...some organic NY Valley Malt and Oeschner wheat, some organic Maine oats. We mashed the grains and set them up to ferment.\u003cbr data-mce-fragment=\"1\"\u003eWe wanted to stew the peaches. It would help us process out the stones and maybe denature any pectinase present in the fruit. We went to our earth oven, the fire pit we've dug into the ground. We built a small fire and then placed our iron fire pit over it. We filled it with peaches and began the process of cooking down and stewing our peaches over fire. Using shovels, we turned the peaches over, again and again. A beautiful and hot August day spent stewing peaches over a fire. It smelled amazing.\u003cbr data-mce-fragment=\"1\"\u003eAs the peaches melted, we took them out, pulling the pits, and setting them aside. Adding more peaches in, and turning the peaches over in our peach cauldron again and again until we'd worked through them all. 10 batches. About 1000 lbs of peaches.\u003cbr data-mce-fragment=\"1\"\u003eWe added the fire stewed peaches to the fermenting grain mash. We added the whey. And the co-ferment gracefully carried on. We pot-column distilled it a week or so later, let it rest in glass for about a year, before transferring it into a drum to rest on several frames of fresh honeycomb and a hunk of sea salt.\u003cbr data-mce-fragment=\"1\"\u003eA collection of summer things...a reflection of summer bounty...a symbiotic relationship with the farms...\u003cbr data-mce-fragment=\"1\"\u003eFortune, sorted. Again!\u003cbr\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":43211651776661,"sku":"Sorted_375","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC06468_3a18c6e7-c21f-442a-a3a1-9ee379b526d5.jpg?v=1751397519"},{"product_id":"wander-vermouth","title":"Wander Vermouth","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cdiv\u003eLiqueur\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eA Blanc vermouth of white wine, eau de vie, rested on pressed Traminette grapes\u003cbr\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eInfused w\/ yarrow flower, rose \u0026amp; hip, mugwort, spice bush, pine, and queen annes lace, foraged from the woods, fermentery and orchards of Rose Hill Farm\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e66% Chardonnay + 33% Viognier co-ferment, w\/ unaged Viognier brandy.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLigth natural sweetness from the unfermented Traminette grapes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e750mL.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv\u003e19% ABV.\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eSuggested serve: With a splash of soda or to spruce up your next White Nergroni: Equal parts gin, Salers \u0026amp; Wander\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eIt was, first, summer in the mountains upstate, and then, second, spring on beaches only a ferry away.  And, third, an orchard in the Hudson Valley for in fall. On the one hand Matchbook embracing New York is finding local farms and crops to partner with, bring them to our home way out in Greenport, experiment, dial in, figure out how to, for example, make squash into the perfect aperitif.  The other hand of this embrace is to wander out, to different regions, with different friends, and simply \u003cem\u003efind\u003c\/em\u003e.  Uncover some brush and lace, peel back some bark and spice, find a home away from home..for an afternoon.  These trips, open ended as they are, precipitate flavors of a moment and place, notions of collaboration and curiosity.  These profiles are as much nostalgia as flavor per se.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOn a balmy weekend in the gap between summer and fall that we call harvest, the team boarded the ferry north.  Rolled west and north, through Connecticut then Great Barrington, rounded the Berkshires down to Redhook, just up hill from the Hudson.  There at Rose Hill Farm and Ferments, we foraged among their orchards, around the pond, through their woods, picking an apple here or there, smelling a root, a rose.  A few hours passed and our buckets of eau de vie were topping with local flora and arbor--we have gotten pretty good at this.  A thing we have learned about this process is that the biggest revelations usually come serendipitously.  This afternoon, our luck came as winemaker, negroni sipper, friend and expert forklift driver Matt turned appeared, hands covered in traminette.  \"You should check out that spice bush.  Scrape some of it's bark and then come find me.\" \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRose Hill, a cidery and bar, producer of natural wines and fruit spirits, is pitched on the slope of their orchards, generously peopled and dotted with fire pits from early afternoon through the whirl of the evening breeze.  We sorted through their Friday crowd towards a loading dock where waited a mountain of freshly pressed grapes--the final ingredient we new was around the corner, yet never could have mapped out.\u003c\/p\u003e\n\u003cp\u003eWander is now the third in our series of wayfound vermouths.  A product of wonderment, discovery, and paths crossed.  A feature of New York and it's creative nature. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCheers!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":43354742325397,"sku":"Wander_750","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DFB_2390_efe13aaa-b7ef-4023-94f3-763a37cf03ee.jpg?v=1751397456"},{"product_id":"les-filles-des-fete-extended-layover","title":"LES FILLES DES FÊTE: EXTENDED LAYOVER","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNorth Forth Pinot Noir.  No additives save for a dose of sugar at bottling for carbonation.\u003c\/span\u003e\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003e100% Pinot Noir\u003c\/li\u003e\n\u003cli\u003eWhole cluster and stem\u003c\/li\u003e\n\u003cli\u003e50% Steel Fermented 50% Barrel Fermented\u003c\/li\u003e\n\u003cli\u003e750mL\u003c\/li\u003e\n\u003cli\u003e11.5% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eSUGGESTED SERVE\u003c\/h4\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003eServe chilled! \u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan mce-data-marked=\"1\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eINTO THE BOTTLE\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eThere's a charm to bubbles and chilled reds that just capture the energy of Spring. From the playful effervescence to the bright acidity and bursting fruit flavors, these bottles pair perfectly with the lengthening of the days and the flowers coming into bloom. With each sip, you can't help but feel refreshed and invigorated, as if the very spirit of the season is coursing through your veins.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eJust a few summers ago, the cool kids wine shops and spirit stores started stocking Lambrusco, the sparkling reds in particular, hailing from the \u003cspan\u003eEmilia-Romagna region of Italy. These wines are made from the Lambrusco grape variety, which is known for its high acidity and bright fruit flavors. I was hooked. I was buying them by the case, opening them on the beach, taking them to dinner parties, adding them to my evening spritz. I couldn't get enough. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eTraditionally, Lambrusco was a very popular wine in Italy, especially in the 1970s and 1980s. However, its popularity waned in the following years as people began to associate it with low-quality, overly sweet wines. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAnd then came the hip world of natural wine, where 'lightly effervescent' and 'chillable red' is part of the basic vernacular. It's no surprise that when importers turned up with new releases of dry, sparkling red Lambrusco offerings made with high quality fruit, these bottles found instant fanfare.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003ePinot Noir is a delicate, thinned skinned grape. Winemakers on the North Fork are tethered to their phones in the growing season, constantly refreshing the weather app, playing the ultimate game of grape growing chicken. You'll hear reference to Pinot Noir's propensity to 'fall apart' if left hanging too long in the vineyard. These concerns come from the fact that Pinot Noir grapes are delicate and prone to damage, making them more susceptible to disease, damage from insects and birds, and damage from weather conditions such as rain, wind, and hail. When the grapes are damaged, they can start to break down before they are harvested, which can result in flavors that are overly ripe, oxidized, or even spoiled.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThe North Fork tends to be wet and hot in the summers - creating lots of fungal pressure - and home to some ravenous birds. Our storms bring heavy winds and rainfall. It's for myriad reasons the wine growers of the North Fork have come to make the light and refreshing bottles of still rosé from their Pinot Noir they've become known for. Macari kicked off a craze when they started letting their Pinot Noir rosé finish fermenting in the bottle creating a lot of carbonation -- a Pet Nat wine called Horses which we've always carried at The Lin Beach House. To make rosé, you're picking the Pinot early and letting the juice macerate on the skins for a matter of hours before drawing off the juice. Just a hint of color and little if any tannin. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003ePicking Pinot Noir early, before it's left too long in the elements, can offer a whole different side of the fruit -- high acidity, zippy, tart fruit - think more tart cherry and pomegranate less strawberry. Maybe you pick up on some herbal and earthy mushroomy qualities there in the background, lending the fruit some dimension. The more I reached for Lambrusco that summer, the more the structure of Extended Layover began to take shape.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eAn early pick Pinot Noir, macerated on the skins for a few days. Half steel fermented, half barrel fermented. Racked and dosed with a little sugar at bottling. No sulfur, no yeast, just the wine and a dash of sugar to ferment, creating the carbonation. Clocking in at 11.5% ABV. We made and released a few cases last year but it went so fast, we weren't able to release it on the drop shop! So without further adieu, \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eExtended Layover\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eSparkling Pinot Noir \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eZero \/ Zero save for a dash of sugar for carbonation at bottling \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eHalf steel fermented, Half oak \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eCheers! \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eLeslie + The Matchbook Team\u003c\/span\u003e\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":43388844572821,"sku":"Extended_750","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/ScreenShot2023-04-21at11.24.57AM_75733809-6783-4afd-a538-398ad436abda.png?v=1751397429"},{"product_id":"a-grab-bag-of-flavor","title":"A Grab Bag of Flavor","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eIt's a Grab Bag!\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e- Typically 40% ABV\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e- Mostly single botanical distillates distilled in Matchbook made neutral spirit \u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e- May not be vegan \/ vegetarian \u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch4 data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cstrong\u003eSUGGESTED SERVE\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eVisit our blog Days Like These to cruise through the archives of Look Left Labs bottles and recipes\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch4 data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003ch4 data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cstrong\u003eINTO THE BOTTLE\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eWe experience the world through our senses and at Matchbook, we spend a lot of time with our senses. We devote significant time and effort to getting to know the flowers and fruits and plants and roots in our hands.  Plants and flowers and all the life in the natural world share chemical compounds that express identifiable characteristics. To study a single ingredient can help us experience the world with just a bit more clarity - enabling us to pick up that scent or that flavor elsewhere in the world.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eAt Matchbook we have an ever changing library of single botanical distillates — made by distilling a single ingredient into our house made neutral spirit. And a collection of other eau de vies and non conforming spirits that help us examine the worlds aromas and flavors.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eTwo years ago we started Look Left Labs, where we send subscribers 2 of these distillates per month. Subscribers can cancel or pause at anytime, which has left us with a great collection of assorted flasks. For this months second drop, we’re cleaning house!\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eWe’ll send you as many flasks as you like - but you won’t know what you’re getting until they’re in your hands. Could be a coffee mucilage distillate, a fresh Meyer lemon distillate, Persian limes or jasmine flowers or orris root. Whatever it is, spend some time with it. Smell it, sip it, mix it, read about it. Think about what it reminds you of, where you’ve smelled it before. Get to know this ingredient and in doing so, enhance your nose and pallet so they you can smell jasmine in the air, taste lychee in your wine, or discover the texture of protein in spirits.   Just in time for Spring \/ Summer where the worlds smells are at their peak.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eVisit our blog In The Jar to find an archive of Look Left Labs distillates and recipes for mixing them. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":43444193362069,"sku":null,"price":10.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/IMG_8897_5aba5420-4e28-4fec-bd14-6d1e6c516c0d.jpg?v=1751397410"},{"product_id":"from-the-coast-cider","title":"From The Coast Cider","description":"\u003ch3\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNorth Forth Newton Pippin Apples.  No additives save for a dose of sugar at bottling for carbonation.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e100% Newton Pippin Apples\u003c\/li\u003e\n\u003cli\u003eGrown and pressed by North Fork's Briermere Farms\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eSteel \/ Glass Fermented\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e375 mL\u003c\/li\u003e\n\u003cli\u003e6% Alc. by Vol.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4\u003eSUGGESTED SERVE\u003c\/h4\u003e\n\u003cp\u003e\u003cspan mce-data-marked=\"1\"\u003eChill + Drink from the Bottle\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan mce-data-marked=\"1\"\u003eINTO THE BOTTLE\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt's with great joy and anticipation that we release our first vintage of cider, From The Coast, a single-estate, single variety ferment. Bottled in single serve bottles, From The Coast is a 6% ABV, completely dry, crisp and aromatic sparkling apple wine. 100% Newton Pippin apples sourced from Briermere Farms.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\"From the Coast\" is more than just a name; it is a tribute to the spirit of our coastal haven. Nestled in this idyllic region, we find Briermere, a family farm and orchard we just can't get enough of. This idyllic farm spans across acres of fertile land, where a diverse array of fruits, flowers and vegetables flourish under the watchful care of the dedicated team. The farm's commitment to sustainable farming practices and organic cultivation has earned it a stellar reputation for producing high-quality, flavorful produce.\u003c\/span\u003e\u003cspan aria-label=\"\" class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eOne of the farm's most notable attractions is its pies, most famously apple and strawberry-rhubarb, made at the farm with the fresh fruit from their bountiful orchards, which boast a variety of apple cultivars, including the esteemed Newton Pippin apples used in our cider. These orchards are meticulously maintained by the farm's owner and farm manager, Clark, who is revered for his expertise and passion for nurturing the land.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis first release of From The Coast is made from fruit from the 2021 harvest. The Newton Pippin apples embody the rich tradition of cider making in the United States; this apple variety has a storied history, dating back to the late 17th century, and its exceptional qualities have long been celebrated by cider enthusiasts and connoisseurs. It is an apple deeply intertwined with the heritage of our nation, a symbol of the artistry and craftsmanship that have defined cider making for generations. And the origin of the cultivar can be traced back to Long Island where it was first identified and bred for cider.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan aria-label=\"\" class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is through From the Coast that we honor this tradition by allowing the natural beauty of the Newton Pippin apples to shine. We keep our process pure and unadulterated; we simply let the juice ferment wild, nothing added nothing removed. After the vigorous stage of the fermentation in stainless steel, we racked the cider into glass demijohns, where the cider settled and rested for a year+ before racking and bottling in early 2023. No yeast was pitched, no pectic enzyme was added, we just let nature and these apples do their thing. During bottling, we introduce a dash of sugar, which undergoes fermentation, resulting in the snappy effervescence that characterizes our cider—a technique known as bottle conditioning.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eFor those of you far from our coastline, it is our hope that with each sip you find yourself uplifted, transported to our warm and salty shores. As we bask in the warmth of a beautiful June, we are reminded of the privilege of crafting cider in this remarkable setting. The gentle coastal breeze and the fertile soil imbue our apples with a vitality that is unique to our beautiful home. It is this sense of place that inspires us, and we are thrilled to share the fruits of our labor with you.\u003c\/span\u003e\u003cspan aria-label=\"\" class=\"c-mrkdwn__br\" data-stringify-type=\"paragraph-break\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe invite you to raise a glass of From the Coast, Newton Pippin Cider, to savor and celebrate the culmination of the efforts and bounty in these traditions, of farming and cider making, and the promise of Spring.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eCheers!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eLeslie \u003c\/span\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":43492581245077,"sku":"FromCoast-375","price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/ScreenShot2023-06-15at8.43.23PM_51847252-f670-4da2-8a53-f0dae1437144.png?v=1751397320"}],"url":"https:\/\/mdcdropshop.com\/collections\/from-the-archives.oembed?page=4","provider":"mdcdropshop","version":"1.0","type":"link"}