Hey, New Hampshire, there’s a new whiskey in town! Introducing Five & 20 Straight Rye Whiskey and Straight Bourbon: a duo of New York-born-and-bred whiskeys that are the products of decades of blending experience and intense attention to detail.

Now available at select NH Liquor & Wine Outlets (see map below).

PRODUCT DETAILS  | COCKTAIL RECIPES

 

 

 

OUR WHISKEY

Five & 20 Straight Rye Whiskey
Price: $26.99
Caramel and vanilla flavors from the charred white oak barrels come through first with a spicy rye note from the spirit, which becomes more assertive in the finish. Clean, dry, and spicy with a nice warmth.
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2019 Wine Enthusiast Best Buy
2019 NY Int’l Spirits Comp. – NY Rye Distillery of the Year
2016 Beverage Testing Institute – 94 points GOLD (Exceptional)

 

Five & 20 Straight Bourbon
Price: $26.99
Soft caramel and vanilla notes on the nose to start out, with a touch of sweet corn at the end. Robust barrel flavors come through on the first sip, with dark caramel and smoky notes, that are followed up by hints of spice from the rye. It finishes dry and smoky on the tongue with a lingering corn after taste.

 

 

 

COCKTAIL RECIPES

Enjoy our whiskeys neat, over ice, or in a signature cocktail.

 

 

*GINGER/MINT SYRUP:
1 cup loosely packed mint
1 cup chopped ginger
1 cup granulated sugar
2 cups water
Bring ingredients to a boil, simmer for 15 minutes
Strain out solids, cool

 

*CAYENNE COCOA:
2 cups Half ‘n Half
1 cup 2% Milk
7 oz Sweetened Condensed Milk
6 tablespoons Cocoa Powder
1 teaspoon Vanilla Extract
½ teaspoon Cayenne Powder
¼ teaspoon ground Cinnamon
Combine ingredients in a pot, heat on Med/High until just before boiling

 

 

*MELLOW MULLED CIDER:
½ gallon Fresh Apple Cider
6 whole cloves
6 allspice berries
2 whole star anise pods
3 Tbsp chopped ginger root
6 Cinnamon Sticks
1 Orange sliced
½ cup Brown Sugar
Bring ingredients to a boil, and simmer for 15 minutes

*WARM & COZY CREAM:
1.5 cups Half & Half
14 oz. Sweetened Condensed Milk
2 TBSP Espresso Powder (or instant coffee)
2 TBSP Chocolate syrup
1 TBSP Vanilla Extract
½ tsp. Almond extract

Heat to just before boiling, and simmer for 10 minutes.

*ORANGE OLEO SACCHRUM:
Cover the peels of five oranges with granulated sugar.
Place covered peels in the freezer (in a sealable bag) and let them sit for 8 hours, massaging occasionally.
Remove from freezer and strain viscous liquid off of orange peels.

 

* FALERNUM SYRUP: 
Soak 1.5 cups sliced almonds in 1 qt. water overnight (at least a couple of hours)
In saucepan dry toast 3 allspice berries, 3 cloves, 2 Star Anise pods,  for 1 minute
Add almond water, 2 cups of sugar to the pan and stir. Bring to boil. Add ½ cup chopped ginger.
Reduce heat, and Simmer 15 min. Strain out solids.

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