2018 Trident Holiday Top 10

11/28/2018


Everyone has their own ideas of the perfect bottles to gift. For those who need a little help navigating the sheer selection of gift-worthy products available for order, our Trident Division has curated a collection of their top gifting recommendations.


So whether your customers are searching for something locally made or hunting for a limited edition bottling of a year-round favorite, this list has a gifts that are sure to make their shopping experience merry this holiday season.


Descriptions inspired by our supplier partners’ respective product history and tasting notes.



 
 

Widow Jane Rye Mash Oak & Applewood Aged

When rye comes off the still it is sweet, grassy, and floral. With this whiskey, Widow Jane's goal was to lightly oak the rye distillate in their 10-year-old bourbon barrels with added fresh oak and applewood staves.

 
 

Mezcal Vago Elote

Created by Aquilino García López, Mezcal Vago Elote is a single distilled mezcal espadín that is infused with toasted corn. The dried kernels of corn are toasted and placed in the still with the mezcal to infuse its flavor. The corn never ferments, it is strictly used as a flavor infusion. The batch is then distilled a second time, resulting in a clear joven mezcal with aromas of indigenous Mexican corn and toasted nuts.

 
 

Sagamore Signature Rye Whiskey

Sagamore’s rye starts with naturally filtered spring water, fed from a limestone aquifer. This water cuts the rich spice of our rye. With a subtle sweetness and robust spiciness, this balanced whiskey is perfect on its own or in a cocktail.

 
 

Flor de Caña 4 Year Añejo Oro

A 4-year-old premium rum, medium-bodied with a golden amber color. Flor de Caña 4 Year Añejo Oro won “Best in Class” at the 2005 International Wine & Spirits Competition in London. The rum has a warming aroma with notes of fresh vanilla and a flavor of toasted coconut and wood.

 
 

Fernet-Branca Menta

Fernet-Branca Menta is a digestif amaro invented in the mid 1960's when drinkers began asking for mint syrup in their Fernet-Branca. It contains peppermint and menthol, in addition to the secret Fernet-Branca herbal blend. Branca Menta is intensely minty and a bit sweeter than Fernet-Branca, which masks the firm bitterness, pushing it to the finish.

 
 

Hendrick’s Gin

Hendrick’s unique taste comes from its use of roses and cucumbers along with 11 other botanicals, including juniper, coriander, orange, angelic, cubeb berries, caraway seeds, elderflower and yarrow. The harmonious combination of the Bennett and Carter-Head stills create an unusually smooth gin like no other.

 
 

New Liberty Bloody Butcher Bourbon

Bloody Butcher corn from Castle Valley Mill, just 25 miles from the New Liberty distillery, is combined with malted rye and barley from Deer Creek Malthouse. This blend of grains gives the bourbon a balanced flavor, with notes of milk chocolate, butter, leather and stone fruit, as well as a dry spice on the finish.

 
 

The Balvenie 14 Year Old Caribbean Cask

The Balvenie Caribbean Cask 14 Year Old single malt whisky has been matured in traditional oak whisky casks for 14 years, and then finished in casks that previously held Caribbean rum. The result is an exceptional single malt whisky with the traditional smooth, honeyed character of the Balvenie married with notes of toffee and a hint of fruit, with a warm, lingering finish.

 
 

The Dalmore Port Wood Reserve

An indulgently smooth single malt whisky matured in American white oak ex-bourbon casks and aged Tawny Port pipes. On the nose, sweet red berries, Seville oranges, plummy fruits and sticky toffee pudding. On the palate, nectarines, creamy caramel, roasted chestnuts and roasted coffee. Finishes with rich plums, blood ranges and macerated cherries.

 
 

Bluecoat Barrel Reserve Gin

Barrel Reserve Gin is produced by resting the classic Bluecoat American Dry Gin in new American oak barrels for a minimum of three months. This time in the barrel rounds out and softens the gin, introducing hints of caramel, vanilla and toffee.

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