Ferrand Pineau des CharentesThis blend of Cognac and grape must (the pre ferment juice which has macerated with the stems, seeds, and skins) is aged for 18 months, with 12 of those spent in oak casks. The resulting flavor has notes of peaches, plums, prunes, and toasted nuts. It is a favorite aperitif in the Cognac region, a lower proof alternative to sipping on proper Cognac. It is obviously traditional to drink on its own, chilled, but we can't help mixing with it, using it

with a history dating back to 1867 in the Piedmont region

The Mexicanito Maguey grows in the foothills of pine-oak forests from Sonora to Oaxaca

and 15% corn (compare to the more common "barely legal" 51% rye and high corn content of most rye whiskeys

is these days one of the most called for bitter liqueurs in the creation of a White Negroni

A few dashes add a savory zest to a huge variety of drinks and foods

and earthy complexity

From a recipe handed down for generations: sloe berries are macerated to release the fruit flavor

and not just because of the name

and chocolate before an interesting finish featuring smoke

Kit Includes: Chinola Passion Fruit Liqueur (750 ml)

A touch of almond paste marries with the fruit and spice

Vago's Elote Mezcal