Altesino Grappa di Brunello
This grappa is made from the pomace of Sangiovese (Brunello) and aged in barriques that were previously used in the making of Altesino's wines. The Financial Police guarantees the quality of this product.

Jacopo Poli Miele di Poli
Poli's Miele is a liqueur made with grappa and acacia honey, with essential oils of mug pine, juniper, mint and sweet­scented verbena which offers delightful balsamic sensations. Honey, mixed with water and left to ferment, gave rise to the oldest alcoholic beverage produced by man. In ancient times, this digestive was used to enliven ancient wedding banquets that lasted an entire lunar cycle: hence the term honeymoon, still in use today.

Jacopo Poli Traminer di Poli
Traminer di Poli is made from the freshest pomace from Gewurztraminer grapes grown in South Tyrol region of Trentino­Alto Adige. The grappas made from Gewurztraminer are every bit as charismatic as the wines.

Nardini Acquavite di Vinaccia Riserva
Aquavite di Vinaccia Riserva is a fine grappa, made with the pomace of Pinot, Friulano, Merlot and Cabernet grapes from the alpine foothills in the Veneto. Smooth, complex flavors result from five years aging in Slavonian oak barrels.

Zardetto Grappa di Pino
Aromatic grappa distilled from the prosecco grape. The distillery is located in the the center of production of the renowned Prosecco di Conegliano and Valdobbiadene DOC.

Zenato Grappa di Amarone
This grappa is made from grapes from the Valpolicella region used for Amarone wine, and were harvested from September to October and left to dry until January or February. The distillation of the pomace takes place during March and April, after which the grappa is cellared in glass or stainless steel containers.

Richard Long began his career in 1983, working room service at the Omni Berkshire Hotel. He continued his career as a bartender at notable NYC cocktail lounges and restaurants working with Jeffrey Chodorow and Jeffrey Zakarian. In 2001, Richard joined the Jim Beam Extreme Team representing small batch bourbons in Brooklyn. He then joined Eber Brothers’ Spirit Team and then Atlantic Spirits and Wines working with Diageo and Moet Hennessey. Richard is now proud to be the New York State Spirits Brand Manager for Winebow Inc.