Maror Series:
A bittersweet (just like us) liqueur, inspired by amari and similar spirits worldwide. Maror is what we call the bitter herb on the seder plate.

• Maror No. 1

  • A locally-produced substitute for liqueurs on the more bitter side of things such as Campari or Suze.

    Notes: wormwood, olive oil, cranberry, conifers

• Maror No. 2

  • Mint-forward, but more delicate than Fernet.

    Notes: menthol, wintergreen, caramelized honey

• Maror No. 3 (31% ABV)

  • Truly unique - don’t come with expectations. This recipe is perfect for both sipping and swapping out for a called-for digestif in a cocktail. Try some of our go-to recipes here.

    Notes: wildflowers, mulberry, cranberry, grass, honey, earth, wood smoke

Preservation Series:

Eating and drinking seasonally makes us appreciate what’s fresh and forces us to preserve what we need. It helps segment the year and lets us get excited for the future. Things taste better because they are consumed at peak ripeness as well as because of our anticipation.

• Magnolia Cordial

  • Once a year, like a wave, magnolias across the US bloom into one of my favorite flowers. Many are native to North America. One is native to the Midwest. The flowers are delicious when fresh and have been used medicinally and at one point to flavor whiskey. Unfortunately, they quickly fall to the ground and turn brown. This oxidation happens during the infusion process as well. A good reminder that change continues to happen.
    Notes: a spiced Terry’s orange: ginger, clove, cardamom and a hint of vanilla.

• Midwestern Nocino

• Midwestern Frangelico

Mash(ke)-ups:

Taking two good things and making something new.

• Gift of God - a Cherry “Retsina”

  • The first mention of resinated wines was by first-century Roman writer Columella in De Re Rustica. Pliny the Elder, his more well known contemporary, documented it as well in Naturalis Historia. It was seen in what is now the Rhône wine region and others around the Mediterranean sea where the Aleppo Pine is native but these days we mostly associate resinated wines with Retsina, a product of Greece. Historically pine resin was both mixed into the must and/or was used to seal the wine amphorae to prevent oxidation.

  • My late friend, Nathaniel Tingley, and I spoke often about figuring this out after drinking a bottle of Retsina about a year ago. This is number 1 on my R&D schedule for 2025.

Hortus in Vino:

Aromatized/Fortified Wines

• Vermouth

  • While true wormwood isn’t native, there are several species of Artemisia that are. They’ve been used for medicine as well as to flavor beer.

Reserve Series (WIP):

• Aged Maror No. 3

• Aged Magnolia Cordial

• Vermouth Riserva