Quinetum

Idaho’s Grand Teton Vodka distillery is adding a line of moonshines and a cherry-infused vodka amidst an expansion project that will see its facility double to 5,000 square feet. According to the Idaho State Journal, Grand Teton Moonshine will include unflavored, Huckleberry and Apple Pie Spice variants and sell for $19.95 a 750-ml. jug. The distiller’s new Cherry vodka will be priced at $14.95 a 375-ml. Other projects on the horizon include a Teton Highland Single Malt Whiskey, which Grand Teton expects to begin laying down for aging by next spring.

William Grant & Sons’ Hendrick’s gin brand has released Quinetum, a new limited edition quinine cordial created exclusively for the on-premise. Created by Hendrick’s master distiller Lesley Gracie, Quinetum features extracts of orange blossom, wormwood and holy thistle, as well as the key ingredient of cinchona succiruba bark, which is best known for containing the medicinal alkaloid quinine. The 4%-abv offering is characterized by a bitter flavor profile, and is intended to complement Hendrick’s gin in cocktails. Just over 4,000 bottles of Quinetum will be available worldwide, with roughly 200 cases of 200-ml. bottles allocated for the U.S. market. Initially launching in New York City, Chicago, Austin and San Francisco over the next few weeks, the cordial will be gifted to select on-premise accounts and will not be offered at retail.

San Francisco’s Anchor Distilling has added Berry Bros. & Rudd’s Penny Blue XO Single Estate Mauritian rum to its U.S. import stable. A new limited edition offering, Penny Blue is matured in both American oak whiskey and French oak Cognac casks and priced at $79.99 a bottle. An initial batch of nearly 6,000 bottles will be available in the U.S. and Europe, with 2,500 currently allocated for the U.S. Penny Blue is made by the Mauritius-based Indian Ocean Rum Company distillery, which also produces Berry Bros. & Rudd’s Pink Pigeon rum brand.

New York-based Coppersea Distilling will launch Coppersea New York Raw Rye, an unaged whisky, in select markets early next year. The Hudson Valley distillery uses locally sourced ingredients and Heritage Methods distillation techniques, including on-site well water, floor malting, mashing in open wood fermentation tanks and distilling in direct-fired alembic copper pot stills. Wilson Daniels just entered into the spirits segment last month, with the addition of Sipsmith London Dry Gin.

Jimmy Goldstein is launching a new flavored whiskey, William Wolf Pecan Bourbon. Retailing at $25-$30 a 750-ml., William Wolf is made with American whiskey which is then infused with pecan distillate in Holland. Goldstein is focusing first on the New York market with the 60-proof brand, which is targeted at the 21-35-year-old demographic and suggested to be consumed neat, on the rocks or mixed in cocktails with ingredients like cola and lime.