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Since 1880 the Tessendier & Fils distillery has been a part of Cognac’s history, and a standard-bearer for the its boundless potential. The collection now known as ‘Cognacs Park’ was created to honour the memory of a Scot who fell in love with our region, bearing the name and the crest of arms of this pioneer who devoted his life to the quest for a nectar of flawless elegance and refinement.

The Cognacs of Maison Park are now enjoyed all over the world, stocked by the leading wine merchants and served at the finest restaurants. The Park name has become a familiar friend to Cognac connoisseurs, offering the promise of a truly unique tasting experience, a moment of pure indulgence which never fails to live up to expectations.

Soil. Climate. Geomorphology. It all matters. The terroir for agave spirits is as important as the terroir for wine. The agaves distilled to make Dos Volcanes are grown in the rich and rocky volcanic soil of the southern slope of the active Volcan de Colima, or “Volcan de Fuego,” as it is known locally. At 12,595 feet, it is lower than its dormant younger sister, the 14,015 foot Volcan de Nevado. In the early Pleistocene era, a major eruption covered the entire region. The Volcan de Colima remains very active today, with numerous large eruptions in 2015, often throwing ash up to 20,000 feet skyward. The climate of Cofradia is a tropical savannah. At 4,278 feet, the temperatures are mild, typically ranging from 50-85 degrees fahrenheit. Brief but regular heavy rains throughout the hotter summer months, combined with a cooler dry winter, contribute to a fertile growing environment for the agaves and other crops without the need for irrigation. It is no wonder that pit roasted wild agaves were a major food source for the native Nahuatl people who have inhabited the region for over 3,000 years. Recent research by Mexican ethno-botanists Patricia Colunga and Daniel Zizumbo documents the Colima highlands as the region where 400 years ago the Spanish first began distilling agave using Fillipino style stills. Research also suggests that the Nahautl people distilled their own agave using clay pots, thousands of years before their Spanish conquerors arrived. Dos Volcanes is a celebration of the birthplace of tequila and mezcal, and is the only agave spirit from the state of Colima exported from Mexico.

Gustoso Aguardiente is made from 100% cane sugar from fields in the eastern hills of of Uruapan, Michoacan. A smooth, richly-flavored, medium-bodied dark golden rum with depth and woody complexity. Not as sweet as many Caribbean rums, Gustoso rum is a must for serious rum aficionados and rum mixologist seeking a Mexican twist to tradition.

AROMA: Complex and creamy aromas of brown sugar, vanilla, caramelized banana and hazelnut.
TASTE: Dry, yet lush palate entry with abundant flavors of toffee, baked apple, and vanilla bean throughout an enduring finish.

La Luna Mezcal originates from one of the most agriculturally rich states in Mexico. Etucuaro, Michoacan, known as the "Cuna de Mezcal", is where the majority of artisanal mezcal in the state is produced.
Tucked away in this mountainous and verdant region is the municipality of Villa Madero, the home to the Perez Escot family and Destiladora Las Azucenas. The Perez Escot brothers have been following their family practices of three generations to craft artisanal mezcal using traditional and biodynamic methods.
At an elevation of 1790 meters, the wild Cupreata Agave are harvested on their estate after eight to ten years of maturity. Shortly thereafter, the "piñas" are fire roasted in a stone lined earth pit using estate sourced white oak. The cooked piñas are then macerated by hand and fermented in hand-made open-air vats before being double distilled in a copper caso and pinewood still.
La Luna Mezcal expresses a light floral nose with a hint of citrus blossom and vanilla. The body is well balanced and flavorful with a deft touch of wood and an Earthy smoke finish you will savor. Mixes exceptionally well with tropical fruit and citrus flavors, or enjoy neat or on the rocks.

 Leadslingers’ Whiskey is produced by seven combat veterans, from the US Army Rangers, USAF TACP, Special Forces, and Paratrooper communities. Their love for America and fine whiskey, is what the company is all about. They wanted to craft a whiskey that was enjoyable and unrepentantly supported the Second Amendment. By remaining active in their civilian and military communities, Leadslingers’ strives to set an example. Be proud of who you are. Be bold. No apologies.

At Niche Import Co., A Marussia Beverages Company, it is our mission to form strategic partnerships with international wine and spirit producers from around the world to import, define, find and maintain distribution channels for high quality specialty brands in the U.S. market.
Since 1992, we have been passionately committed to achieving and surpassing both our producers’ and customers’ individual objectives through an effective collaboration of long term brand building initiatives. We are determined to offer outstanding service and competitive pricing to our clients through a dedicated understanding of our brands, their history, and the market; and target end-users within each geographic region in order to give them the energy, focus, and resources they require to thrive and grow. We pledge to our customers, employees, and to all with whom we do business the following: to always operate on the principles of honesty and integrity, to treat all individuals with respect and honor, and in doing so we will also strive to conduct business with the organizations which share and embrace our philosophy.

Rhums Damoiseau are made with 100% first-pressed aromatic and flavorful sugarcane juice that are extracted by pressing quality estate grown sugarcane.  This process is inspired by the enjoyment of great brandies, more particularly by the Armagnac of southwestern France.
After the distillation, the rhum is stocked in oak barrel that had previously been used for  bourbon. While the rhum is stocked in oak barrel, some aromatic components evaporating, it is called “la part des anges” (angels parts). Given the hot climate in Guadeloupe, the evaporation is important. Two liters of white rhum are required to get one liter of 10 Years Aged Rhum. Thanks to this maturation in oak barrel, the rhum is taking notes of wood and his light brown coloration.
Even the white rhum is aged 6 months in oak barrel before being bottled while the VSOP is 4 years aged at minimum.

The house of Tessendier has been distilling eaux-de-vie for over 130 years using Charentais stills in the traditional Cognac methods which develop distinctive flavours and aromas. The family works closely with Cognac-based coopers to select the grain and toasting level of the French oak barrels used to mature their cognacs to perfection. This careful attention to detail enhances the nuanced, elegant aroma profiles of their spirits. 

The profession of Cellar Master, today shared by brothers Jérôme and Lilian Tessendier,  is a true vocation and a veritable passion. They now apply their expertise in blending and ageing techniques to a different world of spirits: rum. 
The brothers draw from their experience and clear vision of the spirits world.  They begin by tasting, analysing, and evaluating rums from various sources to create a blend in accordance with the traditional French method. This elaboration will enhance the authenticity,  finesse and subtlety of the spirit.

Santa Fe Spirits was founded by Colin Keegan in 2010 with the goal of becoming the Southwest’s pre-eminent artisan distillery. With products ranging from silver whisky to barrel-aged apple brandy, Santa Fe Spirits is a relatively small distillery proud to be producing exceptional spirits designed to capture and accentuate the essence of the southwest. Please stop by the distillery for a visit and we will be happy to show you what making world-class spirits are all about.

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