Embassy Row white Crème de Menthe

distilled from cabernet sauvignon grape pomac

•  Alcohol/volume : 38.8% 
•  Blend: #1
•  Bottled: 2018

Inspired by a trip to Executive Chef Justin Bittner's family farm. Head Distiller Matt Strickland combined heaps of Mountain Mint from Alder Meadows in South Pennsylvania, Chocolate Mint from Northern Neck Farm in Heathsville, Virginia and wildflower honey sourced from Stoner Apiary in McConnellsburg, Pennsylvania.  The mint was distilled for four months using Corridor Vodka as the base spirit, adding honey as well.

District Distilling’s White Crème de Menthe has an egg white appearance with a slight hue. The
nose right off the bat is dark chocolate mint, reminiscent of Andes chocolate mints, followed by
the depth of the woody Mountain Mint varietal and finally the wildflower honey giving the nose
a floral, herbaceous scent. On the palate it’s sweet, viscous and exceptionally smooth. This
artisan spirit is intense enough for the serious and refined enough for the passionate.


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EMbassy Row Grappa

distilled from cabernet sauvignon grape pomace

•  Alcohol/volume : 40% 
•  Blend: #1
•  Bottled: 2017

Often called ‘Italian moonshine’ and historically used as a way for Northern Italian workers to stay warm in harsh winter months, Grappa has evolved into a well-crafted spirit in Italy and around the world. Grappa is distilled using the skins, pulp and seeds of the grapes left after pressing for wine. We've partnered with Boxwood Winery in Middleburg, Virginia to use their cabernet sauvignon grape pomace, where the distilling process no less than 48 hours after the grapes are pressed to preserve their full aromatic presentation. This is the first spirit launched under the Embassy Row label, with a limited release of 50 cases.