Spirits

A glass of Five and 20 Spirits with bottle in table scene

Aged Spirits

Rye Whiskey

  • Proof

    90

  • Aging

    Aged 18 m

Caramel and vanilla flavors from the charred white oak barrels come through first with a spicy rye note from the spirit. The rye becomes more assertive in the finish. Clean, dry and spicy with a nice warmth. We crafted this rye to be smoother and more approachable than many rye whiskeys. Carefully pot-distilled, specifically to be aged in our selection of cooperages and sizes, the spirit is balanced between the spicy grain character of rye and the sweet caramel & vanilla flavors of high quality oak barrels.


Bourbon

  • Proof

    90

  • Aging

    Aged 24 m

The nose has soft caramel and vanilla notes 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.


Rye Whiskey Finished in Port Casks

  • Proof

    99

  • Aging

    Aged 18 m plus

This whiskey started out in new, charred American oak barrels that provide the robust caramel and vanilla notes which balance the spiciness of the rye. After this initial aging, the whiskey is transferred into freshly emptied American “Port” wine casks from our own winery – Mazza Vineyards. The longer aging in these “Port” casks gives the whiskey a deeper, more ruby color and rich flavors and aromas of red wine, dark fruit and chocolate.


Applejack

  • Proof

    80

  • Aging

    15 months

Our take on what is thought to be one of the first liquors distilled in the New World. Local NY Apple cider, fermented, distilled, and then aged approximately 15 months in our used whiskey barrels. This spirit is backsweetened with fresh apple juice, so there may be some haze in the bottle.


Liqueurs

Limoncello

  • Proof

    56

  • Aging

    Unaged

A lemon flavored liqueur crafted from a grape base with dried lemon peel and fresh lemon juice, finished sweet. This delightfully fresh, lemon-zesty after-dinner drink is best served chilled or over ice.


Della Mela

  • Proof

    60

  • Aging

    15 months

“Of the Apples.” An apple brandy liqueur created from an apple cider spirit base, sweetened with local maple syrup, molasses and sugar, capturing the wonderful Fall flavors of our Region. Best served chilled or over ice.


Specialty Spirits

AFTERBURNER BIERSCHNAPPS AB2S

  • Proof

    101

  • Aging

    Unaged

A unique grain-based spirit created by distilling a finished barley wine. The result is a fantastically interesting beverage with full malt and hop flavor originating from its base, enjoyable neat or on the rocks. Think of this spirit as a stand-in for gin in your favorite drinks, with an out-of-the-ordinary flavor. Once you get your hands on this stuff, play mixologist and post your own creative cocktail on our Five & 20 Facebook page. 9th Annual American Distilling Institute Judging of American Spirits – Bronze, 2015 San Francisco World Spirits Competition – Bronze, Whisky Advocate – 87 points


BEETHOVEN COMMEMORATIVE AGED GENEVER

    NOT YET AVAILABLE – To be released in 2019 – An aged version of the Genever created to celebrate season 2/4 of the Erie Philharmonic’s Beethoven 4/4 Festival. Genever is the predecessor to what became Holland or Dutch gin. Our take on this traditional spirit is flavored with juniper, coriander and citrus.


    White Whiskeys

    Corn Whiskey SBCW

    • Proof

      90

    • Aging

      unaged

    Made with double pot-distilled corn mash, the nose of this whiskey is reminiscent of fresh field corn. The flavor is sweet and grainy, almost like boozy corn bread. Leaves a dry, clean finish with a slight burn. Hey, it’s basically moonshine after all! 80% corn and 20% distiller’s malt (barley), unaged. Batch #2 Now Available


    White Rye Whiskey SBRW

    • Proof

      95

    • Aging

      touches oak

    Made will 100% rye, we used very selective distillation cuts to ensure that only the best grain flavors would shine through in the finished spirit. We also used a good amount of malted rye (60%) to give the spirit a bit more of a “roasted” grain flavor, reminiscent of rye toast.


    Ask about our Eaux de Vie and Grappa.

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