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Spirits

Spirits of the World

Most of our spirits at Vintage ’78 Wine Bar are priced slightly differently from what you see on most menus. We offer a standard 1 1/2 oz. pour for simple cocktails (i.e. gin & tonic). For items ordered "Neat" or "On the Rocks", we pour 2 oz. of spirit; and for cocktails ordered as a "Double", or "Up" (i.e. martinis), we pour 3 oz. of spirit.  

Vodka

Vodka has been around since the 1300s, but it didn't taste like the vodka we know of today because it was flavored with herbs. Vodka can be made from potatoes, beets, grains, sugar, or any vegetation anywhere in the world. It's filtered through charcoal and unaged, creating a colorless and almost tasteless and odorless spirit. The Moscow Mule is credited with introducing vodka (Smirnoff) to America in the 1940s. Screwdrivers were popular in the 1950s, and when James Bond ordered a Vodka Martini in the 1962 film, Dr. No, it skyrocketed vodka to the top. It's still the number-one spirit sold in America.

Straight Vodka

"It's true. !am a vegetarian, but | hear vodka comes from a potato." - Bette Midler, Down and out in Beverly Hills

  • Grey Goose, France

    $12

    $13

    $15

  • Tito's, Texas, USA

    $8

    $9

    $11

Flavored Vodka

Flavored vodkas are not a new invention. They were originally made with medicinal herbs or sweetening agents. Traditionally, flavored vodkas are made by macerating the ingredients in the spirit or by passing the spirit over the flavoring agent.

  • Absolut Citron, Sweden

    $8

    $9

    $11

Gin

It's said that a Dutch professor and physician named Dr. Sylvius invented gin in the 1650s; however, many alcohol historians aren't quite sure. Some think that Italian monks had something to do with it because the juniper berry grows bountifully in Italy. Later in England, many things happened involving gin: The Gin Act, Gin Lane, and Gin Madness. Laws were passed, taxes were imposed, and gin became the liquid crack of London in the 1700s and 1800s. It turned London into a sium full of misery and despair. In the 1900s, Hollywood portrayed gin as a glamorous and sophisticated spirit served in a Martini glass. In its basic form, gin is really just vodka, but it's redistilled with herbs and botanicals, the juniper berry being the most detectable.

Plymouth Gin

Plymouth Gin is a style of gin that by law can only be produced in Plymouth, England, it being a Protected Geographical Indication within the European Union. The Plymouth Gin Distillery (the Black Friars Distillery) is the only gin distillery located in Plymouth in what was once a Dominican Order monastery built in 1431 and opens on to what is now Southside Street. It has been in operation since 1793. Plymouth Original Strength is 41.2% alcohol by volume. It has a distinctively different and sweeter flavor from the much more commonly available London Dry Gin. Unfortunately, the parent company of Plymouth Gin, Pernod-Ricard, has decided not to renew their Geographic Indication meaning this category will cease to exist beginning in 2015 (we will continue to pay our respects to over 200 years of distilling history by listing this category anyway.)

  • Plymouth, England

    $8

    $9

    $11

Old Tom Gin

This style of Gin is almost extinct. It dates back to the 18th century. It is heavy-bodied, about 80 proof, and slightly sweet. It was introduced to the United States only in the early 1950s. It's said to have been the spirit used to make the very first Martini, the "Martinez Cocktail". Today, only a few British distillers produce Old Tom, and although they import it to the United States, it's not easy to find.

  • Hayman's, England

    $10

    $11

    $13

London Dry Gin

"The most common style of gin, typically used for mixed drinks, is London dry gin. London dry gin is made by taking a neutral grain spirit (similar to vodka) and redistilling after the botanicals are added. In addition to juniper, it is usually made with a small amount of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root and seed, orris root, licorice root, cinnamon, coriander, and cassia bark.

  • Hendrick's, Scotland

    $12

    $13

    $15

  • Nolet's, Silver, Holland

    $13

    $15

    $21

  • Sipsmith, England

    $10

    $11

    $13

  • Tanqueray, England

    $10

    $11

    $13

Tequila

Mexico has laws that dictate where the biue agave plant is grown. The blue agave plant is a member not of the cactus family, but of the lily family. The areas that it may be grown are Jalisco and areas within Guanajuato, Nayarit, Michoacan, and Tamaulipas. All of these areas are similar in climate and soil type. Bing Crosby imported the first 100 percent blue agave Tequila, Herradura, to America in 1950.

Blanco or Silver

The ultimate traditional tequila. This tequila is bottled right after distillation. It has the true essence of the blue agave plant. That is why people like it.

  • ArteNOM, “1579”, Blanco

    $12

    $13

    $15

  • Tequila Ocho, Plata "La Canada" 2022

    $12

    $13

    $15

Reserva or Extra Afiejo

As of 2006 Tequilas with more than 3 years of age may be labeled "Extra Afiejo". These are truly the Cognac of Tequila and are meant for sipping.

  • Jose Cuervo, "Reserva de la Familia"

    $17

    $22

    $34

Mezcal

All Tequila is mezcal, but not all mezcal is Tequila. Like Cognac and brandy, Tequila is a subset of the larger category of mezcal. Mezcal is the distilled liquor produced from fermented agave, principally in the state of Oaxaca. Mezcal distillers typically use maguey (Agave americana) or espadin agave (Agave angustifolia) rather than blue agave (Agave tequiliana). Like Tequila, Mezcal may be labeled as reposado or afiejo with proper aging in cask. The infamous worm can be found in some bottles of mezcal (mezcal con gusano}, not Tequila—a marketing gimmick dating to the 1940s, and often a sign of a poorer quality spirit

  • Del Maguay, "Vida"

    $8

    $9

    $11

Rum

No other spirit conjures up tropical, sea-swept images like rum does. It's made from sugarcane or molasses and comes in varying shades from light/silver to medium/gold to heavy/dark, as well as flavored varieties. The first time the term rum was ever used was in 1672. In in 1862, Don Facundo Bacardi made the first light rum in Cuba.

Barbedos

The easternmost of the Caribbean Islands, Barbados is a rum lover’s dream. There are three distilleries on this beautiful island where legends have been born and continue to thrive. In Barbados, rum is made from molasses, all of which was, until recently, produced on the island. At the Mount Gay distillery the molasses is mixed with water and boiled to sterilize it prior to fermentation. The proprietary yeast culture used here is part of what makes Mount Gay rum unique. This special culture has been maintained for years at the closely-guarded laboratory in St. Lucy.

  • Plantation, "20th Anniversary", XO

    $13

    $15

    $21

Martinique

Martinique is the southernmost French A.O.C. (Apellation d’Origine Contrélée). Agricole is the predominant type of rhum produced on the island and differs from rhum industriel in that it is produced from pure cane sugar juice rather than molasses.

  • Rhum Clément

    $13

    $15

    $21

Puerto Rico

"All of the alcohol distilled in Puerto Rico is made from fermented molasses. Puerto Rican rum is also characteristically lighter than that bottled on the other islands since it is distilled to a higher alcohol content. Much of the Puerto Rican rum is filtered after it is aged to remove any color from the aging barrels. Most connoisseurs on the island prefer a clear spirit. Over the last two decades, several distilleries have closed and today only two distilleries are producing alcohol on the island; Bacardi in San Juan and Serrallés in Ponce. By law, all rum must be aged at least one year in oak barrels before it is bottled in Puerto Rico. Many of the rums from Puerto Rico are much older than the one year minimum, but few labels actually tell how long the rum has been aged.

  • Bacardi, "Superior"

    $8

    $9

    $11

  • Captain Morgan, Spiced Rum

    $8

    $9

    $11

Whisk(e)y

Whiskey is, on one hand, a simple distilled mash of cereals, yeast, and water and, on the other, a highly complex drink that shifts its shape depending on a host of different factors. Scotland and Ireland fight to this day about who first made whiskey. Whiskey, simply put, is aged grain alcohol fermented from malt or grain, distilled, then aged in wooden barrels whose color and flavor it absorbs. Whiskies and whiskeys include Bourbon, rye, Scotch whisky, Irish whiskey, single malt whiskey, and so on.

Scotch Whisky

Scotland produces blended Scotch whisky and single malt whisky. Scotch whisky is known for its smoky flavor, which comes from drying the malted barley over peat fires. Scotland is divided into six main regions: Highlands, Islands, Islay, Campbeltown, Lowlands and Speyside. While some of these regions pertain to a very small number of distilleries, others cover large expanses of land and require further subdivision.

Geography and climate affect whisky styles as they do wine styles, although in slightly different ways. The air and water around a distillery are of great importance, as they bring regional identity to the whisky produced there. Local spring water is used in almost every step of the distillation process, and the mineral content and 'softness' of the water is of vital importance to the quality of the whisky. Coastal distilleries buffeted by ocean winds often produce whisky with briny, 'sea-breeze' notes, while the thinner, fresher air of highland areas and the heather-scented air of the moorlands will also penetrate into the local liquor.

One key feature of whisky production is the use of peat, a kind of soil made up of decaying vegetation that is flammable when dried. Peat smoke lends a distinct flavor to the drying malt, which translates clearly through to the end product. This characteristic is most common in the west of Scotland where peat bogs prevail; a parallel might be drawn to the use of oak in wine production.

Modern whisky-making techniques mean that geographical location is not as much of a consideration in the style of the finished whisky as it is in wine. As such, regional styles are usually dictated by tradition rather than terroir. Very broadly speaking, whisky from the north and west is heavily peated, rich and oily with a maritime salinity, while whisky made on the east coast and in the Lowlands is lighter and more delicate, with notes of dried fruit and honey.

Single Malts

Highland

  • Glenfiddich, Solera Reserve, 15 yr, 80 proof

    $13

    $15

    $21

Islay

  • Laphroaig, 10 yr, 86 proof

    $12

    $13

    $15

Blends

  • Johnnie Walker, "Blue Label", 80 proof

    $31

    $42

    $63

  • The Famous Grouse

    $8

    $9

    $11

Japanese Whisky

The Japanese have acquired a taste, and passion for whisky. Theirs are generally based on the flavor profile found in the world's best Scotch whiskies. Their attention to detail at every step of the distilling process is unmatched. These are exceptional, rare, whiskies which should be enjoyed neat or on the rocks.

  • Suntory, "Hibiki", "Harmony", 86 proof

    $17

    $19

    $23

American Whiskey

Like all the great spirits of the world, bourbon draws its flavors from its surroundings. The first settlers in Kentuckey, mostly Scots and Irish, were encouraged to plant corn and their knowledge of distilling allowed them to make whiskey from it. In those pioneering days anyone could make anything they wanted. Today the industry is more closely regulated. Bourbon can, technically, be made anywhere in the U.S. provided the mash contains a minimum of 51 percent corn, though it must not exceed 80 percent (then it becomes corn whiskey). Ironically, most people's favorite bourbon, Jack Daniel's, isn't bourbon at all but one of only two Tennessee whiskeys (the other, the superb Dickel, has sadly closed) and is made in a subtly different way. While Tennessee whiskeys start life in the same way as bourbon with a minimum 51 percent corn, when the spirit leaves the still it is first filtered through a bed of sugar maple charcoal instead of being put straight into new American oak barrels. The other American whiskey making a remarkable recovery is rye. Made from a minimum of 51 percent rye, it was the most popular style of U.S. whiskey pre-Prohibition.

Bourbon

  • Four Roses, Yellow Label, 80 proof

    $8

    $9

    $11

  • Maker's Mark, 90 proof

    $10

    $11

    $13

  • Wild Turkey, 101 proof

    $12

    $13

    $15

Rye Whiskey

  • Angel's Envy Rye, 100 proof

    $17

    $19

    $23

  • Old Grand Dad, Bonded 100 proof

    $8

    $9

    $11

  • Rittenhouse Rye, 100 proof

    $8

    $9

    $11

French Whisky

"The French have a long history of producing the highest quality products for our sensory pleasure. The French also have a long history of distilling spirits and are now producing some of the world’s most unique whisky using some very innovative processes. With high quality French barley and grains readily available, a conducive temperature for maturing whisky, and a wealth of distillation expertise at hand — itis little wonder that the French have directed their passion and flair to the production of whisky.

  • Brenne

    $12

    $13

    $15

Irish Whiskey

Although there may be only two whiskey producers and three distilleries in Ireland, this is far from being a small-scale boutique industry. Irish whiskey may not be the mighty global power it was in the nineteenth century but it has fought back from a pretty desperate period in the 1960s to be rightly accepted as a country that makes highly drinkable, world-class whiskeys. Intriguingly, the three distilleries each have their very own method of production, though all have the same aim - to make a style of whiskey that is softer and gentler than that made by their scots cousins. What is equally surprising is that thirty-odd brands of trish whiskey (plus gin and vodka) are made in one distillery, Midelton. Bushmills (also owned by Irish Distillers) sits on the North Antrim coast virtually in sight of Islay and Campbeltown and is the only distillery in Northern Ireland, and is the oldest distillery in the world (founded in 1608). The third producer is Cooley, which burst onto the scene in 1989 breaking Irish Distillers' monopoly.

  • Jameson, 80 proof

    $8

    $9

    $11

Canadian Whisky

Canadian whisky evolved in much the same way as that in the U.S. with the first settlers on the east coast making their homemade hooch from rye. As they spread westward, other native grains, were pressed into service and Canada's soft, mellow style was born. Canada blends many whiskies together for their blended whisky. By law, whisky in Canada must be aged for at least three years. Most people think of rye whisky when they think of Canada.

  • Crown Royal, 80 proof

    $10

    $11

    $13

Brandy

The word "brandy" comes to English from the Dutch word “brandewijn". The direct translation is “burnt wine", which is how the straightforward Dutch traders described it to potential buyers when introducing their distinctive alcohol beverage to Northern Europe. They carried it through France and on to Germany sometime in the 16th century.

Armagnac

Armagnac has been distilled in Gascony since 1422, making it the world’s oldest brandy. Although it is often confused with its cousin Cognac Armagnac’s taste is fuller and richer than that of Cognac. It is only distilled one time and is generally described as less “burning”, and more mellow. Gascony is divided into three districts: Bas-Armagnac, Haut-Armagnac, and Tenareze. The wines used for distillation are made from Ugni Blanc, Colombard, and Folle Blanche as well as the only hybrid allowed in France, Bacco 22A.

  • Chateau Arton, “La Reserve”, Haut-Armagnac

    $12

    $13

    $15

Cognac

"Cognac is divided into seven sections, which roughly describe concentric circles around the town of Cognac. They are: Grande Champagne; Petite Champagne; Borderies; Fin Bois: Bon Bois; and Bois Ordinaire and Bois a Terrior. The highest quality Cognacs are produced in Grande Champagne and Petite Champagne. After Cognac has been distilled for the second time, itis placed into barrels (approx. 55 gallon) that are made of oak wood from the Limousin and Troncais forests. As the Cognac ages, it becomes smoother, and the aroma becomes more subtle.

  • H by Hine, V.S.O.P.

    $10

    $11

    $13

  • Kelt, X.O.

    $24

    $26

    $30

Spanish Brandy

Spain has a long history of distilling brandy — the art was introduced to the area by the Moors in the 8" century. Today the country produces around 80 million bottles per year, of which about 75% is consumed within the country. Spanish Brandy is made from grapes. 95% of production takes place in the region of Jerez in Andalucia. The rest is produced in the region of Catalonia in Penedés. To qualify as Brandy de Jerez the brandy must be aged in casks that have held sherry in the past and that use a solera system for aging. They also need to be matured withing the “sherry triangle” that’s bordered by the towns Sanulcar de Barrameda, El Puerto de Santa Maria, and Jerez de la Frontera. There are three categories of Brandy de Jerez: Solera, Solera Reserva, and Solera Gran Reserva.

  • Lustau, Brandy de Jerez, Solera Reserva

    $10

    $11

    $13

Aperitifs & Digestifs

In the 12th century came the discovery by alchemists of how to bring out the essence of agricultural products to create “al-kohi", the medieval cure-all. it took about 800 years from the discovery of distillation in the 9th century until monks in France learned how valuable the sweet-tasting, healthgiving benefits could be in saving lives if they added flavors to alcohol. Some of these original liqueurs were named in honor of the monastic orders where they were first created such as Chartreuse and Benedictine. The more herbal or bitter liqueurs are listed here and are often used to stimulate the appetite.

  • Aperol

    $8

    $9

    $11

  • Branca-Menta

    $8

    $9

    $11

  • Campari Aperitivo

    $8

    $9

    $11

  • Carpano Antica Formula Vermouth

    $8

    $9

    $11

  • Chartreuse Green

    $8

    $9

    $11

  • Chartreuse Yellow

    $8

    $9

    $11

  • Chartreuse, V.E.P. Green

    $22

  • Chartreuse, V.E.P. Yellow

    $22

  • Contratto Fernet

    $8

    $9

    $11

  • Dolin, "Blanc", Vermouth de Chambéry

    $8

    $9

    $11

  • Fernet-Branca

    $8

    $9

    $11

  • Herbsaint

    $8

    $9

    $11

  • Lillet Blanc

    $8

    $9

    $11

  • Nonino Amaro

    $10

    $11

    $13

  • Zwack

    $10

    $11

    $13

Liqueurs & Cordials

According to every standard of identification worldwide, cordials and liqueurs are made by "mixing or redistilling distilled spirits with, or over, fruits, flowers, plants or [their] pure juices, or other natural flavoring materials or with extracts derived from infusions, percolation, or maceration. "They must contain sugar, dextrose, or levulose not less than 2 1/2 percent by weight of the finished product. Those labeled “créme" are thick and extra sweet.

  • Amarula

    $8

    $9

    $11

  • Benedictine

    $10

    $11

    $13

  • Briottet Créme de Cassis

    $8

    $9

    $11

  • Chambord

    $8

    $9

    $11

  • Clément Creole Shrub

    $8

    $9

    $11

  • Cointreau

    $8

    $9

    $11

  • Domaine de Canton

    $8

    $9

    $11

  • Five Farms Irish Cream

    $8

    $9

    $11

  • Frangelico

    $8

    $9

    $11

  • Godiva, Chocolate Liqueur

    $8

    $9

    $11

  • Grand Marnier

    $10

    $11

    $13

  • Kahlua

    $8

    $9

    $11

  • Laird’s Applejack 86

    $8

    $9

    $11

  • Luxardo, Amaretto

    $8

    $9

    $11

  • Luxardo, Limoncello

    $8

    $9

    $11

  • Luxardo, Maraschino Liqueur

    $8

    $9

    $11

  • Pimm's, No. 1

    $8

    $9

    $11

  • Rothman & Winter, "Créme de Violette"

    $8

    $9

    $11

  • Strega

    $8

    $9

    $11

  • St. Germain, Elderflower Liqueur

    $8

    $9

    $11

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