{"title":"All Products","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":"ambrosia-vodka","title":"Ambrosia Vodka w\/ Almond \u0026 Rose","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003eLemon Almond Rose Flavored Vodka\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cdiv data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eCrushed almond + dried rose petals + fresh lemons\u003c\/div\u003e\n\u003cdiv\u003edistilled into alcohol made from NY grain\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\u003e46% 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 = Ambrosia + soda + ice.\u003c\/div\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eA note from Leslie: Growing up, my mom was an artist - that was before she became a biodynamic farmer. I spent a lot of time in her studios, and in galleries and museums - it was the 90s in New York City. She and her friends were making art that was big and beautiful - and they were beautiful, and effortlessly cool. Studios were big lofts around Soho, Fort Green, Nolita, Meat Packing — high ceilings, with walls and floors covered in paint and dusts. This was the backdrop for my first memories tasting a macaron. And the juxtaposition of that perfect merengue almond cookie, with its hint of lemon and its dash of rose, has stayed with me all this time. Now that I have Matchbook Distilling Co. - a sort of studio of my own - with high ceilings, floors and walls stained with fruits, and effortlessly cool, talented creators to collaborate with — I am delighted to bottle this perfect memory up for you. To make Ambrosia Macaron, we ran 3 separate distillations - one for each of the components. We started with almonds, which we crushed before adding them to the still with our NY grain spirits, and macerating them in the still for 3 days. Next we did rose petals - cold brewing them in the alcohol overnight before distillation. And finally, the lemons. We bought fresh organic lemons and prepared them for the still in a variety of ways — some went in whole, some were halved, others quartered or cut into 1\/8s. Those steeped in the cool alcohol and water overnight before distillation. After the distillation, we put together our blend of the three. 2 parts almond, 1 part lemon and 1 part rose. We add water that we’ve purified using UV light, charcoal and reverse osmosis. And then it’s an almost imperceptible sprinkle of minerals to finish it off. There is a level of fascination for the emptying of the still. Perhaps it is the visual cues of seeing that we’ve extracted and captured the essence of something, and what remains is its former vessel. The alcohol and water vapors carrying the essences, and condensing at the end of the journey, into this newly crafted spirit. With the lemons, it was so true - the vitality in those lemons, and almonds and roses, now exist in these bottles, for you. \u003cbr\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":40300177227925,"sku":"Ambrosia_750","price":38.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09655_f5ac25f5-62fd-4c59-93d6-a939f53efec8.jpg?v=1751397881"},{"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":"no-where-triple-sec","title":"No Where Sunkissed and Stargazed Triple Sec","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eCertified Organic Corn \u0026amp; Naval Oranges\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBlingnova Vodka base\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e750mL\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\"\u003e\n\u003cp class=\"p1\"\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=\"p1\"\u003e\u003cspan class=\"s1\"\u003e1 oz Nowhere Triple Sec\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e1 oz II. Solé Mio\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e.75 oz Fresh Lime Juice\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e.75 oz Simple Syrup\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003eA few slices of jalapeno\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003eShake with ice. Strain. Enjoy! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\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=\"p3\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCheers to Spring!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":39518180376725,"sku":"NoWhere_750","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09664_025f469a-9eae-4021-bb97-a0644074eb33.jpg?v=1751397957"},{"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":"metamodernity-bourbon-whiskey","title":"Metamodernity Bourbon Whiskey","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-subtitle=\"corn whiskey\" id=\"sub-product-title\"\u003e\u003c\/span\u003eNotes of baking spice, roasted nuts, caramel, umami\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e61% dent corn - NY Grown, Organic\u003c\/li\u003e\n\u003cli\u003e22% soft winter wheat - NY Grown, Organic\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e12% malted barley - NY Grown\u003c\/li\u003e\n\u003cli\u003e5% roasted oats - NY Grown, Organic\u003c\/li\u003e\n\u003cli\u003e53G Kelvin Barrel, Char #2, 36 month air dried wood, \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-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eSip then add a splash of water.\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\u003e\u003cspan class=\"s1\"\u003eAs industrial farming hit its stride, we swapped small farms with finite resources that needed intense care, for a factory model of agriculture, that relies on inputs and sprays like toxic fungicides and herbicides as well as genetic modifications to food to boost their resilience to such conditions. While factory farming of animals has been easy to condemn (because animals are cute, and we don’t want to see them sad) - factory farming has taken longer. At the end of the day, what you put into your body matters. We want flavor that is real, and rich -- satisfying and uplifting, nourishing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003eThat is why at Matchbook we look to support local agriculture that invests their resources into good growing. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003eGrowing for biodiversity, healthy soil, clean water, clean air. Metamodernity is made from certified organic corn, wheat and oats. The corn and wheat is grown by our friend \u003ca href=\"https:\/\/www.oechsnerfarms.com\/\" title=\"Thor\" target=\"_blank\"\u003eThor\u003c\/a\u003e while our oats from from Lake View Organics. Our malted barley, while not organic, is grown in NY and malted just across the Sound at Valley Malt by \u003ca href=\"http:\/\/valleymalt.com\/about\" title=\"Andrea Stanley, Valley Malt\" target=\"_blank\"\u003eAndrea Stanley\u003c\/a\u003e. While getting back to this way of farming is far from easy -- it is remarkable in its simplicity. The list of inputs in industrial agriculture and industrial beverage production are overwhelming. We strip that away in favor of a more elegant design - clean, local and labor intensive. Just grain and a dash of yeast fermented and distilled then laid to rest in a handmade American oak barrel. This is Metamodernity.\u003c\/span\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":39633129439381,"sku":"MMBourbon_750","price":78.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09723_da0e2911-88e9-4b04-8a81-783b000d67bf.jpg?v=1751397968"},{"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":"metamodernity-cherry-smoked-rye","title":"Metamodernity Cherry Wood","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan data-subtitle=\"corn whiskey\" id=\"sub-product-title\"\u003eNotes of \u003c\/span\u003ealmond cherry sponge cake soaked in cognac.\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSingle Malt Empire Rye\u003c\/li\u003e\n\u003cli\u003e100% danko rye grown by Thor Oeschner in the Finger Lakes\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMalted and cherry smoked\u003c\/li\u003e\n\u003cli\u003e2+ years, New Charred American Oak, Char #4\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFinished in a reconstructed barrel with salvaged cherry wood barrel heads \u003cbr\u003e\n\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-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003eAll on it's lonesome. Drink by the fire, with a companion.\u003cbr\u003e\n\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 class=\"p2\"\u003e\u003cspan class=\"s1\"\u003eMalt is an elegant design. Grain is steeped and drained, steeped and drained - prompting germination. This instigates the development of enzymes -- which modifies the starch into simple sugars to be used for energy in the would-be-growing plant. But our objective isn't to grow a plant, it's to make a beer.. that will be distilled into a whiskey. To do that, we need those enzymes. And so, the grains are dried, which halts the sprouting process, preserves the enzymes and the starch, and, as a happy upside, builds the flavor.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMetamodernity Cherry wood is a Single Malt Empire Rye made from malted danko rye that is smoked with cherry wood in the drying process. This delicate process is done by Valley Malt in Hadley Massachusetts with danko rye grown by Thor Oeschner in the Finger Lakes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe malt arrived at Matchbook 2+ years ago. We milled it, mashed it, fermented it, double pot distilled it and barrel aged it. While it was aging, a local arborist offered us some air dried cherry wood. Stephen got to work on it - milling it and shaping it -- into a gorgeous, warm, pink pair of barrel heads. He then nestled them into a deconstructed barrel. It was filled with the cherry wood smoked single malt where it rested for an additional month.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eI don't think I am usually full of tasting notes. But this one feels so real.. It tastes like almond cherry sponge cake soaked in cognac. that you're eating on a porch in the country, on an early Autumn evening next to your companion, who's just finished a cigar.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEmpire Rye is a new designation \/ appelation -- the requirements call for 75%+ NY Grain, a 75%+ NY grown rye with 25% other grain. Distilled to no more than 160 proof and aged for a minimum 2 years in charred new oak. The whiskey must be mashed, fermented, distilled barreled and aged at a single NY distillery. We're honored to join this new tradition with our first release of an Empire Rye, Metamodernity Cherry Wood.\u003c\/span\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41241542262933,"sku":"MMRye_750","price":113.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09728_8dfee4fd-df94-4e6b-af27-3183a901620c.jpg?v=1751398081"},{"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":"flatlander-aleppo","title":"Flatlander Aleppo \u0026 Wine Cask","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 New York Corn Whiskey w\/ Aleppo Peppers, aged in a Red Wine Cask\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e69% Dent Corn\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e18% Danko Rye\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e13% Malted Barley \u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eDistilled w\/ East End Aleppo Peppers\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\u003eNeat, fireside with a Porter beer in tow.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eInto the Bottle\u003c\/h6\u003e\n\u003cp\u003eOur \u003ca href=\"https:\/\/mdcdropshop.com\/products\/flatlander-1\" data-mce-href=\"https:\/\/mdcdropshop.com\/products\/flatlander-1\"\u003eFlatlander\u003c\/a\u003e project began this summer.  The notion was to tell a story about our local agriculture through new and inventive whiskey.  We started down the road with farmers Paul + Kathy Rogers who we convinced to dedicate acreage  growing heirloom Oaxacan green corn just for us.  Already down a road untrodden in whiskey with the green corn we were when serendipity brought us aji amarillo.  A hop farmer, our friend Greg from \u003ca href=\"https:\/\/www.thehoppyacre.com\/\"\u003eThe Hoppy Acre\u003c\/a\u003e grows them between managing his hops.  He had some extra, of course we said yes. \u003c\/p\u003e\n\u003cp\u003eOaxacan Green Corn Whiskey, distilled with aji, and finally aged in a used Sotol cask.  A whiskey like none other, that expresses the unique grain, a little kick, and the agave-like earthiness of the Desert Spoon.  A daytime whiskey for the height summer out east.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA whiskey that expresses intersection agriculture, creativity, and community.  A very Matchbook Whiskey.\u003c\/p\u003e\n\u003cp\u003eNow, with winter on the sunset gusts and we have Flatlander 2.  One would expect a farm so versatile as to grow hops and chiles, all in various varietals, to have something special in it's garden gloves.  One would be right.  Greg grows Aleppo peppers which, though uncommon on the East End, grow quite robustly here nonetheless.\u003c\/p\u003e\n\u003cp\u003eThis time around we started with a \u003ca href=\"https:\/\/mdcdropshop.com\/collections\/grain\/products\/metamodernity-bourbon-whiskey\"\u003ebourbon blend\u003c\/a\u003e.  A mix of our workhorse grains from our friend Andrea at \u003ca href=\"https:\/\/mdcdropshop.com\/blogs\/days-like-these\/call-it-team-building\"\u003eValley Malt\u003c\/a\u003e.  Dent Corn and Danko Rye from \u003ca href=\"https:\/\/www.oechsnerfarms.com\/\"\u003eOechsner Farms\u003c\/a\u003e in Newfield, with some NY malted barely to boot.\u003c\/p\u003e\n\u003cp\u003eAgain throwing the cut fresh peppers into the spirit run and finding a suitably unusual barrel.  For the bourbon \u0026amp; Aleppo wine felt right, with the grip and fruit notes off the still and a little bit of warmth.  Luckily here in wine country, finding a red wine barrel is somewhere between finding a sunburn in August and a frost nipped nose in winter.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFlatlander 2, a Corn Whiskey with Aleppo peppers, aged for 18 months in a red wine cask.  A whiskey for fall campfires and winter warmth.  A nighttime whiskey with round spice and ripe fruit, it's like none we've made or tried.  A whiskey about New York, it's rich and diverse bounties, the subtle slope from fall harvest in a coastal plain, up and up, upstate to the drying grains.\u003c\/p\u003e\n\u003cp\u003eMatchbook is a distillery by the sea on a long narrow island. We take inspiration from our neighbor farms and their works. An 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\"\u003eMatchbook\u003cbr\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41494152085653,"sku":"FLAleppo_750","price":63.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09687-1_99d352bb-ea9b-44b0-b497-10bc9131604d.jpg?v=1751398103"},{"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":"blingnova-wheat-vodka","title":"Bling Nova Wheat Vodka","description":"\u003cmeta charset=\"utf-8\"\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 wheat \u003cbr\u003e\n\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\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003cdiv data-mce-fragment=\"1\" data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eAs the perfect vodka soda.  Adorned to preference. \u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" data-pm-slice=\"1 1 []\" data-en-clipboard=\"true\"\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-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eBling Nova, the vodka that was never supposed to be now has a sibling.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eMore of a classic expression than it’s bold elder - but just as charming and refreshing.  Standing tall in a fresh riff on the original Bling Nova bottle, we introduce you to Bling Nova Wheat.  Clean, smooth, and soft, our new Bling is made from certified organic wheat grown by Thor Oeschner in the Finger Lakes. Depending on the season and what's available from the farm, Bling Wheat is a movable blend of Warthog Hard Red Winter Wheat and Soft White Winter Wheat. The winter wheat is prized for its flavor while the soft provides a long, smooth quality.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe wheat is is delivered straight to Matchbook, lands on the scale, is then run through the mill, one bucket at a time, until we've milled approximately 2,000 pounds. The mill hammers the grains into a fine flower that is carried up into the mash tun. Water, heat and time work together to melt the starches, a process referred to as gelatinization. Aspergillus derived enzymes efficiently cleave those gelatinized starches into simple sugars for the yeast to metabolize, creating alcohol. When that process is complete, we transfer our ferment to the still where we draw out the alcohol and a portion of the water. This process, distillation, is repeated until the alcohol content is about 94% pure. We then blend the spirit with purified water to bring the alcohol down to 40%, at which point Bling is bottled.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eBling Wheat is the classic croissant to the hand made tortilla Bling Corn.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGreat by itself or mixed, and perfect in a vodka soda. We hope you enjoy it!\u003c\/div\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":41936214917269,"sku":"Bling_Wheat_750","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC09711_34f8b17b-d4e4-4697-9d9d-52f64dd36ef9.jpg?v=1751397849"},{"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":"daytrip-strawberry-amaro","title":"Daytrip Strawberry Amaro","description":"\u003ch4\u003e\u003cspan\u003eStrawberry Amaro with nettle, quassia, jasmine, rose, and nutmeg fruit\u003cbr\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eNorth Fork Strawberry Wine \u0026amp; North Fork Strawberry Wine Eau de Vie\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e750mL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e19% ABV\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSuggested Serve\u003c\/h4\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eSuggested serve: On the rocks, or with a splash of soda and a bright citrus slice!\u003c\/div\u003e\n\u003ch4 data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cmeta charset=\"utf-8\"\u003eOur House Favorite\u003c\/h4\u003e\n\u003ch5 data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003eThe Daytripper\u003c\/h5\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e \u003c\/strong\u003e\u003cspan data-sheets-root=\"1\"\u003e\u003cstrong\u003eIngredients \u003c\/strong\u003e\u003cbr\u003e1.5 oz Matchbook Day Trip Strawberry Amaro\u003cbr\u003e0.25 oz Espadin Mezcal\u003cbr\u003e0.75 oz Fresh Grapefruit Juice (In a rush? Sub fresh grapefruit juice and simple syrup for 0.75 oz Ocean Spray Grapefruit Juice.)\u003cbr\u003e0.25 oz Simple Syrup\u003cbr\u003eGarnish: Grapefruit Twist\u003cbr\u003eGlass: Cocktail Coupe\u003c\/span\u003e\u003cspan data-sheets-root=\"1\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-en-clipboard=\"true\" data-pm-slice=\"1 1 []\"\u003e\u003cspan data-sheets-root=\"1\"\u003e\u003cstrong\u003eCocktail Instructions:\u003c\/strong\u003e\u003cbr\u003e(Fresh Grapefruit Version):\u003cbr\u003eIn a cocktail tin, add Matchbook Day Trip Strawberry Amaro, Espadin Mezcal, grapefruit juice, and simple syrup.\u003cbr\u003eShake with ice until well-chilled.\u003cbr\u003eStrain into a chilled cocktail coupe.\u003cbr\u003eGarnish with an expressed grapefruit peel.\u003cbr\u003e(Ocean Spray Grapefruit Version):\u003cbr\u003eBuild the cocktail directly in a glass over ice.\u003cbr\u003eStir gently to combine.\u003cbr\u003eGarnish with an expressed grapefruit peel.\u003c\/span\u003e\u003c\/div\u003e\n\u003ch4\u003eInto the Bottle\u003c\/h4\u003e\n\u003cp\u003e\u003cspan\u003eThe story of Daytrip begins with the Mattituck Lions Strawberry Festival - a local carnival devoted to all things strawberry. One year, some 2 tons of strawberries were somehow leftover and, it seemed, destined for the compost pile. Our friend Joey, a Mattituck Lion and the manager of his family’s vineyard, rescued the strawberries and brought us a big tote of strawberry wine. We distilled 100 gallons into a strawberry eau de vie and added it back into the wine with a whole mess of vibrant botanicals. Nettle, quassia, jasmine, rose, nutmeg fruit… leaving that to macerate for a few months before filtering, sweetening and bottling. We thought we were making a Strawberry Vermouth -- the first in a whole series of fruit vermouths we'd release -- that is before the government insisted any vermouth be made from wine grapes. With that, a quick pivot, a detour, a Daytrip Strawberry Amaro was born. \u003cbr\u003e\u003cbr\u003eSome aperitifs come together in this holistic way where its hard to pick out the various ingredients -- others allow their constituent parts to shine. Daytrip is the latter for me -- strawberry is front and center stage, with the woody and bitter flavors of the quassia quickly following up. Some green notes from the nettle, perfume notes from the florals. it represents, to me, a drive through the North Fork, past the vineyards and the fields of flowers and the peaceful waters punctuated with dramatic rock formations. Daytrip is ushering in the warmer months and the summer celebrations that will soon crown the seasons Strawberry Queen.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42060202836117,"sku":"DTStraw_750","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC_4135_5.jpg?v=1751397223"},{"product_id":"mdc-short-sleeve-t","title":"MDC Short Sleeve T","description":"A classic tee, perfect for kicking around the beach, walking the town, or skipping rocks.  Printed Matchbook \u003cem\u003eSpout\u003c\/em\u003e logo.  Adult S-XL.","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Small","offer_id":42077440180373,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true},{"title":"Medium","offer_id":42077440213141,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true},{"title":"Large","offer_id":42077440245909,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true},{"title":"XL","offer_id":42077440278677,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC02162_70ea1cc2-3132-4c25-9100-ef4cde854fc2.jpg?v=1751397807"},{"product_id":"mdc-long-sleeve-t","title":"MDC Long Sleeve T","description":"\u003cp\u003eLight and long.  Perfect for the breezy in between days.  Adults sizes S-XL.\u003c\/p\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Small","offer_id":42077451157653,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true},{"title":"Medium","offer_id":42077451190421,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true},{"title":"Large","offer_id":42077451223189,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true},{"title":"XL","offer_id":42077451255957,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC02160_336310ef-c3e2-4df7-a3e5-54bf228e23fa.jpg?v=1751397800"},{"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":"copy-of-mdc-ball-cap","title":"MDC Duffel Bag","description":"For your shoes, booze, hoodies, and goodies, this classic water resistant sporty duffel sports a snazzy embroidered Matchbook \u003cem\u003eSpout \u003c\/em\u003elogo.","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42077542350997,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC02136_596b5b89-13d5-4694-9321-adcd46dc0d48.jpg?v=1751397243"},{"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":"land-of-muses-gin","title":"A Land of Muses Gin","description":"\u003cp data-mce-fragment=\"1\"\u003eGin\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eNew York grown corn spirit\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ew\/ Albanian Juniper, Rose, Apricot, Orris Root, Lemongrass \u0026amp; Kasu Shochu\u003cbr\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\u003ch4 data-mce-fragment=\"1\"\u003eSuggested Serve\u003c\/h4\u003e\n\u003cp\u003eDry Martini\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e2 oz A Land of Muses Gin\u003cbr data-mce-fragment=\"1\"\u003e1 oz Dry Vermouth\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003ch4 data-mce-fragment=\"1\"\u003eInto the Bottle\u003c\/h4\u003e\nIt might strike you as odd that today, June 3rd of our 4th year in production, we announce the release of our first gin, the classic spirit that requires a sense of identity but no aging, has found itself as the go to first release for new craft distilleries.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWhen Matchbook first opened, instead of creating a gin, we authored and lobbied for a law that would allow you to make your own. When that law passed New York became the first state to allow people to make spirits without a State or Federal liquor license, provided that they worked with a licensed facility. Our \u003ca href=\"https:\/\/mdcdropshop.com\/products\/cyog\"\u003eCreate Your Own Gin\u003c\/a\u003e program was born -- and we began creating a library that today features over 100 single botanical distillates -- making it possible for anyone to come in and create a signature gin in an afternoon.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eFor years, that offered such a rich life with botanicals -- we never felt compelled to release a signature gin of our own. Or that was true.. until Muses.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eA Land of Muses is at once a classic gin and a rebellious offspring. A juicy juniper grown on coastal Albania accounts for the largest botanical by volume while kasu shochu, the refermented and distilled rice from \u003ca href=\"https:\/\/www.brooklynkura.com\/\"\u003eBrooklyn Kura's\u003c\/a\u003e Sake, really steals the show on the nose -- reminiscent of almond joys and a tropical fruit salad. Bright herbs like lemongrass and lemon balm, grown here on The North Fork, leave the lasting impression.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe name is a gesture to all our muses, the growers and the makers from the world over, that inspire us to search and explore; to find and appreciate the natural world and all that grows around us. That is a land of muses.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eYears ago, a tailor friend of mine (named Taylor) would say he was sticking to the classics, while sticking it to the classics. Think of that while you sip a Muses Martini.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e2 oz A Land of Muses Gin\u003cbr data-mce-fragment=\"1\"\u003e1 oz Dry Vermouth \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eCheers!\u003cbr\u003e","brand":"Matchbook Distilling Drop Shop","offers":[{"title":"Default Title","offer_id":42360084463765,"sku":"Muses_750","price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0497\/5542\/2869\/files\/DSC07228_9cb2a8d0-ead3-492f-b55b-276a07fdf88d.jpg?v=1751397731"},{"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"}],"url":"https:\/\/mdcdropshop.com\/collections\/frontpage.oembed?page=5","provider":"mdcdropshop","version":"1.0","type":"link"}