White Crème de Menthe
distilled from mint and wildflower honey
• Alcohol/volume : 38.8%
• Blend: #1
• Bottled: 2018
Inspired by a trip to Executive Chef Justin Bittner's family farm, we've combined heaps of Mountain Mint from Alder Meadows (South Pennsylvania), Chocolate Mint from Northern Neck Farm (Heathsville, Virginia) and wildflower honey sourced from Stoner Apiary (McConnellsburg, Pennsylvania). Head Distiller Matt Strickland distilled the mint for four months using Corridor Vodka as the base spirit and added honey.
The result is 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.
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, so the distilling process is 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.