Forthave Spirits believes in crafting spirits that are natural and delicious, by looking towards history for inspiration for every one of their botanical spirits and approach every aspect of the production and supply chain with care.
As legend has it, while the plague ravaged Europe in the 15th Century, a botanist named Richard Forthave created a popular herbal tonic as protection. Looking towards history for inspiration for every one of their botanical spirits, two friends in Brooklyn, New York City: painter Aaron Sing Fox and writer/producer Daniel de la Nuez founded Forthave Spirits. Their natural and delicious botanical spirits are born from a library of botanicals that includes over 200 different types of herbs - roots and barks, leaves and flowers, and fruits and seeds.
Using only plant-based ingredients, they macerate in stainless steel tanks, use no artificial filtering agents or artificial colors, and the only sweeteners used are raw: organic turbinado sugar or raw honey from Upstate New York. Almost all the of the ingredients are USDA organically certified- the few that aren’t, have either been grown by small farmers without certification or wild foraged.
Join us for a Friday evening tasting of Forthave Spirits and enjoy groovy vinyl tunes from 6pm till late. If you have some old records lying around, bring them along and share the love!
Using only plant-based ingredients, they macerate in stainless steel tanks, use no artificial filtering agents or artificial colors, and the only sweeteners used are raw: organic turbinado sugar or raw honey from Upstate New York. Almost all the of the ingredients are USDA organically certified- the few that aren’t, have either been grown by small farmers without certification or wild foraged.
Join us for a Friday evening tasting of Forthave Spirits and enjoy groovy vinyl tunes from 6pm till late. If you have some old records lying around, bring them along and share the love!
Tasting List:
1. BLUE - a botanical forward gin infused with 18 botanicals including juniper, angelica and mint. It is unfiltered so it will create a pearlescent effect when poured over ice or when mixed with tonic.
2. RED - a bittersweet aperitivo infused with 13 botanicals including orange, chamomile and rose. Perfect in a Spritz, on the rocks with lime, or in a Negroni.
3. BROWN - a coffee liqueur made in collaboration with our friends at Café Integral. It is made with a single origin coffee bean –pacamará ambar– grown by Don Sergio Ortez in Nicaragua and roasted in Brooklyn. It is a combination of a cold brew extraction and a ground bean maceration. Serve neat after dinner or mix into cocktails.
Details
$15pp for tasting
This is a casual session, so drop in anytime between 6-10pm!
Tickets are transferrable but not-refundable
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