Making outstanding spirits and bottling them in a great-looking package wasn’t enough. We figured you’d want to tour our distillery and learn a little about the science of making alcohol. But who wants just a tiny pour of a warm sample after the tour? We want a drink! So, we built a cocktail bar in our distillery. Where you can enjoy our spirits the right way – on the rocks, shaken and icy cold, or in a delicious, original CH cocktail. And because we get hungry when we drink, we hired acclaimed chefs to make great food and bar snacks that pair perfectly with our spirits. Have a bite before dinner, or make a meal from our menu. Either way, stay a while and enjoy Chicago’s only distillery cocktail bar!chdistillery.com
Our professional mixologists have dedicated their careers to the fine art of making drinks. Anyone you know can shake a cocktail, but crafting one that is perfectly balanced takes practice and experience.
Our vision was to take classic cocktails and then source the best ingredients from around the world to properly balance them. These drinks were not created in the boardroom, but instead come from people who have dedicated their life to hospitality, the study of spirits and the history and art of bartending.
Chief mixologist, Charles Joly, is world renowned and has an extraordinary palate and attention to detail. While there are thousands of bars out there, only a small number make thoughtful, fresh drinks. Charles wanted to create something that would be the closest thing you could get to having a craft cocktail specialist at your disposal. Our drinks are as close as you can get to those served at high quality bars.
We focus on using only fresh, all natural ingredients, regardless of expense. We believe in quality over quantity and that the integrity of those ingredients is the only way to make an authentic drink. Each individual batch is precisely measured and we pay attention to small details such as how will the drink taste after it’s sat in a glass of ice for ten minutes. This attention to detail isn’t the norm, but we didn’t want to create something normal.
We hope you find that our cocktails are fun, flavorful and authentic. These are the drinks that we recommend to our bar clientele and the ones we drink ourselves. Cheers!http://crafthousecocktails.com/
For over a century, the Farmer Brothers company has built our business on providing extraordinary products at incomparable value to coffee-minded food service operators all across the country. Farmer Brothers company history begins in 1912, when Roy E. Farmer thought it crucial that restaurants serve a quality cup of coffee, yet he couldn’t find one that did. Making and distributing coffee to restaurants and their patrons became his mission. Roy opened Farmer Brothers Coffee Company, headquartered in the back of his brother’s bicycle shop, and did just that. Over the next 100 years, the Farmer Brothers company continued to evolve and flourish, growing branch by branch and customer by customer. Through a series of product line expansions and acquisitions, and a relentless commitment to continuously invest in customers, service and technology, the Farmer Brothers company has established itself today as a leading national roaster, manufacturer, wholesaler and distributor of high-quality branded and private label coffees, teas, spices and culinary products to foodservice, convenience stores and grocery retailers.www.farmerbros.com
For four generations, the "black wine " has been flowing through the Vigouroux family's veins. If the passing down of the wine making know-how is important in viticulture, the passion for Malbec is even more remarkable in heredity, guiding the family since 1887 on the historic Cahors vineyards and beyond, in search of terroir/grape variety symbiosis. Owners of approximately 150 hectares of vineyards in the Southwest France, the Vigouroux family are the specialists in France when it comes to producing Malbec wines. With focus on the black wine since 1887, their four wineries and Chateaux offer various styles of wines, from the plateau to the different terraces ... A know-how practiced for several generations and an expertise in the Malbec grape variety, historic chateaux, a high gross rate of their brands, a qualitative distribution, completed by an exceptional agritourism offer, Bertrand-Gabriel Vigouroux is open to the world, committed to maintaining his roots and regional values.www.g-vigouroux.fr
Single Malt Scotch Whisky
Glenmorangie Single Malt Scotch Whisky is the most intriguing and delicious single malt whisky in the world. Still hand-crafted by the 16 men of Tain in the Highlands of Scotland, Glenmorangie continues time-honored traditions dating back to 1843. The malt whisky stills at Glenmorangie are the tallest in Scotland, ensuring that only the lightest and most complex vapors ascend and are captured for prolonged maturation in the finest oak casks.www.glenmorangie.com
Varietals: Sauvignon Blanc 85%, Colombard 15% Terroir: Tawny sands and boulbènes bring together alluvium and clay soils. With an oceanic and temperate climate, the Gers is in a privileged position: just the right amount of sun, rain and coolness. Wine-Making: Very advance winemaking with cold fermentation in non-oxidative system to preserve the fruit and the finesse of sauvignon. Tasting: Gouleyant white has a beautiful crystalline pale color. This wine is a very seductive Sauvignon Blanc - Colombard. The nose is appealing with exotic fruits and citrus aromas. The mouthfeel is nicely balanced between acidity and fruitiness, the finish is persistent and refreshing. Food and Wine Pairings: It marries well with shellfish, seafood and grilled fish or fish in sauces. It is also an ideal companion for poultry of which the Gers is a leading producer: an opportunity to suggest a menu with ingredients from the same region. Aging potential: To be savoured in its youth, 1-2 years. Serving temperature: 10°C / 50°F Range: Gouleyant Rouge, Gouleyant Rosé and Gouleyant Blanc Packaging: 6 or 12 Packswww.g-vigouroux.fr
The quirky brand!
Fun, irreverent, a little silly, but always delicious. That is Jo Snow Syrups.
I started making coffee syrups when I owned a café because I got so bored with the flavors that were out there. I was obsessed with this Mexican coffee drink called Café de Olla & set about recreating it. It may have started with coffee, but it didn’t stop there.
A friend asked me to make fruity syrups for her Italian deli.
Bartenders started creating cocktails with my syrups.
I dreamt of having a snow cone stand.
FAQ: How did Jo Snow get its name?
My husband, my good friend and I came up with the name on a road trip to Kansas City to check out a snow cone stand. After seven hours of being locked in the car with each other, you tend to get a little delirious! I had another name in mind, but decided it was just too serious. I wanted this brand to be fun & quirky & light hearted. I wanted this brand to be “me”. Jo Snow Syrups was born.
That’s my story…and I’m sticking to it!josnowsyrups.com
From points distant and beyond we all converged on Petaluma in 1993 and '94 with an unenunciated desire to be more than we were before. The core of Lagunitas came from Chicago, St Louis, Memphis, Walker Creek, and the highlands of Quincy. The Chicago contingent initiated the brewing and the gravitational effect of its suchness did the rest. We all loved the beer but the mission was larger than the ordinary joy of a hoppy-sweet quaff. It was driven unseen by an urge to communicate with people, to find our diasporidic tribe, and to connect with other souls adrift on a culture that had lost its center and spun its inhabitants to the four winds to wander lost and bereft with a longing to re-enter the light. Beer, we have learned, has always been a good lubricant for social intercourse! The Lagunitas Brewing Co. was not so much an act of ordinary 'foundling' as it was willed into being by the unspoken desire of supportive beer-lovers in Northern California after which they continued to nurture their creation and urged us forward to fulfill the unifying needs of that same beer-loving diaspora from coast to coast and beyond. It is good to have friends!www.lagunitas.com
Bill Samuels, Sr. - Sixth-generation distiller, son of T.W. and bourbon visionary, Bill Samuels, Sr., not only reinvented the family whisky – he revolutionized the entire category. Bill had two advantages – he cared more about craftsmanship than money and he was a remarkably persistent man. So, using gentle winter wheat – instead of rye – and pure limestone spring water, Bill spent six long years getting it right. After some small fires and considerable trial and error, Maker’s Mark® was born.www.makersmark.com
At Nielsen-Massey Vanillas, we have been crafting the world's finest vanillas and flavor since 1907. With a state-of-the-art manufacturing facility at our headquarters in Waukegan, Illinois, USA (just outside of Chicago) and a second plant in Leeuwarden, Netherlands, our family-owned company's products are available throughout the world and are enjoyed by restaurant and bakery chefs, manufacturers of premium foods, gourmet food shops and grocers and discriminating home consumers looking to enhance their fine cooking and baking.www.nielsenmassey.com
Now fully active on five continents, the objective of this key development is to coordinate and market the sale of spirit brands to catering professionals.
The new company is successfully achieving its goals in compliance with a Charter through which it undertakes to develop an in-depth programme providing professionals with advice, demonstrations, recipes and co-branding initiatives, ensuring that these fine quality products are made available to chefs around the world.
Through their talents, these chefs then take up the baton by offering consumers a host of outstanding creations to savour. Gifted chefs and renowned distributors acting as PREMIUM GASTRONOMIE® ambassadors are now found in all the world's major cities.
Product quality, advice, support and close relationships are the vital elements that bind PREMIUM GASTRONOMIE® to its partners. A long-term partnership based on a commitment to produce the very best together.http://www.premiumgastronomie.fr/en/homepage.html
Goodbye plain. Hello plain awesome. Sparkling Ice® is a fizzy, flavorful, and Not Bland beverage—without all the calories. We’ve been bottling sparkling water goodness since the 1990s, and today, we’re one of the biggest brands in the category. If you’re looking to put a little sparkle in your step, look no further than our delicious lineup of waters. With over 20 fruit flavors, you’re pretty much guaranteed to find the one for you. Or two. Or six. Seriously, they’re that good. Go ahead, try one today. You can thank us later. Drink Not Bland! Be Not Bland! Sparkling Ice.www.sparklingice.com
The Violet Hour serves artisanal cocktails in the heart of Wicker Park. Rooted in pre-prohibition style libations, the James Beard Award-winning bar program features a seasonally rotating cocktail list, as well as an extensive selection of approachable and sought-after spirits.
The Violet Hour’s facade features an ever-changing mural with a singular light bulb designating its entrance. Divided into three salons, the interior features high-backed blue leather chairs clustered around small white tables that are illuminated by candlelight. A marble bar spans the length of the room and features cornflower-blue walls, white crown molding, crystal chandeliers and hardwood floors, giving the space an elegant feel.www.theviolethour.com
Wansas, defined as “to discover unexpectedly”, is crafted from scratch with appreciation of today’s trends while honoring the traditions of yesterday. Our identity originates from this basic concept and is the core of our mission to do things the Wansas Way: authentic, creative, innovative, passionately and always welcoming the unexpected.www.wansastequila.com