Using our Dry Gin 7 as the spirit base, we infuse with rose hips and rose petals, then sweeten with organic cane sugar. Perfect on it’s own over ice or in a sparkling wine cocktail!
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Crafted with Unfiltered Gin 22 as the base, we peeled and steeped a whole bunch of local cantaloupe melons and then sweetened it with organic cane sugar.
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Batch 3.
Local Niagara peaches that are pressed, fermented, copper pot distilled and aged for 5 years in experimental casks #24, 25 and 26.
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Crafted using local wine and our grape spirit as the base, we have been steeping local fresh black walnuts for 26 months along with an array of botanicals. Our local take on the classic Italian liqueur.
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Crafted for our friends at The Fairmont Royal York Hotel, this custom gin is made using botanicals for the garden on the 14th floor of the hotel, along with our distillery garden.
A traditional Manhattan cocktail, using our grain-to-glass Rye Whisky, our Niagara-grown Sweet Vermouth, and our Aromatic Bitters, aged all together for an added three months in ex-aromatic bitters barrels.
You'll fall in love with the familiar, sweet, floral notes of this luscious liqueur. Pairs beautifully with a flute of bubbles and soda, or try it in a classic sour with lemon.
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Crafted using local Niagara Chardonnay, Muscat, Pinot Meunier + Pinot Noir grapes, the fruit comes from the 2016 harvest and was copper pot distilled before ageing for 5 years {separately} in a first-fill Bourbon cask.
A macerated blend of fresh rhubarb from the distillery garden and local strawberries from our neighbours, this vodka is clean with a subtle tartness.
A collaboration with Oliver & Bonacini to celebrate their iconic restaurant collection.