In order to sit on the shelf as rum, tequila, vodka or any other spirit, it has to be processed a particular way--by law. These laws were written in the 1930s and haven’t really changed since. In the meantime, everything around the law has changed--including what consumers want: new flavors, great taste, handcrafted, local and organic. 

Today’s rules and regulations leave little room for creativity and innovation, which in our opinion is what creates the great taste and unique experiences today’s consumer wants. When distilling liquor, any deviation from the standard rules means your spirit is sitting on the “specialty liquor” shelf, and for the majority of distilleries, that’s seen as a risk that’s too big to take. 

Think of it like a box of crayons. These outdated regulations limit creations to the original eight crayons in a box. We're dumping out the crayons, melting them down, and creating a whole new set of colors. 

Craft beer has it figured out. Bold brew masters set out against the masses and started experimenting with different yeast, fruits, flavors and methods to produce unconventional tastes we now can’t live without. We’re here to do the same with craft liquor. We strategically blend techniques used in different distilling methods and add unique ingredients that improve the flavors and proudly put us in the “specialty” category. 

Like all of the best innovations throughout history, our liquor stands apart from the crowd. We don’t fit inside the lines and that’s what makes our premium quality taste even better. And it’s only a matter of time before the big dogs follow our lead. 

We’re in this because it’s our passion. But beyond that, the numbers just make sense. 

Today’s savvy consumer is seeking a unique and personalized experience: the clandestine door, the speakeasy vibe, the modern twist of an old classic. Luxury is within reach for so many and they want to experience it.  

*These are some of the most successful companies in the industry, and is not representative of the industry overall.

It’s been said that it may be easier to open a nuclear power plant than to open a distillery. However, over the past 2 years that’s exactly what we’ve done. We’ve filed reports, passed inspections, submitted more paperwork, got approvals, permits and certificates, and done it all over again with every federal, state, and local agency imaginable. The point is, we’ve completed the process that usually prevents distilleries from even getting started. Our distillery is open for business; what we’re asking for now are the funds to help it grow. 

We create new and unique flavors that give customers a whole new experience. Combining techniques that are tried and proven (but not often implemented by mass distillers because they may not be the most “economical or time efficient”) with fresh and unique flavors. We invest in the small things that make the biggest difference to create the highest quality and premium taste. 

Creatively crafted for people who know the difference. 

• Handcrafted small batch liquor

• Slow processed and done right

• Creative formula development

• Innovative and creative distilling methods 

• All natural molasses, fruits and wine bases

• Vapor infused 

• No added flavorings or syrups

• Premium quality

Eau-De-Vie is a French spirit that literally means "water of life." It’s typically a clear, un-aged fruit brandy with a light flavor that is produced by fermentation and double distillation. But Josephine isn’t your typical Eau-De-Vie. We've put our own spin on it and crossed it with a rum. We start by blending our own mash with wine and then double distilling for an experience that some customers say they can “drink all night.” The best way to describe it is unbelievably delicious.

Yeast makes a huge difference when it comes to flavor. In our Lorenz product, we use two different kinds of yeast to create a smooth, rich taste. To make it even more unique, we use a gin basket (typically used to infuse gin) to infuse the blended flavors into our rum. We use a triple distillation process, just enough but not too much to compromise flavor.

Recipe development is never idle. Our team is constantly experimenting and pushing the boundaries to create bold new flavors. We’ll launch with Josephine and Lorenz and expand with seasonal flavors as we go.

We are primarily focused on two avenues to generate revenue: on premise (bars and restaurants) and off premise (liquor and grocery store) sales. 

Our primary focus is to grow on premise sales, which will create a demand for off premise sales. We’re taking a grassroots approach to educate and build personal and direct relationships with mixologists, bartenders, and restaurant owners. We see ourselves working together creatively with today's talented and trendy mixologists to develop drinks that are wildly unique and in high demand.

Just like the iconic figures we take our inspiration from, we’re not afraid to do things differently. We push boundaries and experiment with fresh, organic and unique ingredients combined with non-traditional techniques to create a flavor that stands above the norm. 

While there’s always a little risk when you don’t follow tradition, we’ve found that it’s our “secret sauce” to enhance and improve upon the classic tastes that already exist. The feedback we’ve received on our first two products has given us the added confidence to move forward. We’re creating a taste and experience today’s consumers are craving. 

There are three main things in distilling craft liquor that make the biggest difference: the yeast that’s used, ingredients for flavor, and the distillation process itself.

Most people see yeast as yeast--there’s one kind and everyone uses it for fermentation (producing alcohol). But here’s the truth about yeast: there are limitless options and combinations of yeast and they all contribute to added flavor. Most of the large distilleries around the world use a turbo yeast that produces alcohol quickly but compromises on flavor. We take time to select the yeasts that give our products the exact flavor profile and premium taste customers are looking for. 

Like we mentioned before, we’re not afraid to experiment with flavorful ingredients not typically used in spirits. But whatever it is, we start with the freshest quality to ensure the best flavor. An Eau-De-Vie typically uses only fruit but we’ve improved upon a classic flavor by adding molasses.

There’s a misperception out there that the more a liquor is distilled, the higher the quality. But here’s the truth, the more you distill a liquor the higher alcohol volume and yield you get but you lose flavor. We’ve found the sweet spot that doesn’t sacrifice flavor or quality for highest yields. In addition, we're using different distilling methods that add to the outcome. For example, using a gin basket to distill our rum adds another element of flavor you won't find in any traditional rum. 

Apart from handcrafting great tasting liquor, we want to create a community where our customers participate in the experience with us. We’ll tap into bloggers, influencers, and mixologists--such as the US Bartenders Guild--that will help tell our story and build a unique experience. We plan to create online engagement for customers where they can customize a blend or submit their recipe idea. 

Down the road, we plan to get into contract distilling for local businesses and events where they can select their flavors and get a set number of cases. Exclusive custom spirit development can be done for any establishment or organization interested in partnering with us. As far as product development goes, we’re in constant experiment mode finding new ways to distill and innovate with taste and flavor. 

Part of our vision includes giving back to nonprofit organizations that support a cause honoring the lives of  historical figures who've inspired our liquors. 

Josephine was a progressive woman who "did it all." After WWII, during which she played an active role with the Resistance, she helped refugees and adopted 11 displaced and impoverished children from different nations. Through the 60s, she spent her time and fortune on numerous humanitarian efforts and the Civil Rights movement. 

Lorenz, a Danish explorer, author and anthropologist, was a lover of nature with a great respect for the Inuit culture as he explored the Arctic. He defied death on several occasions throughout his life: being trapped in an avalanche during a dogsled exploration across Greenland and being imprisoned as a Jew and sentenced to death during WWII. 

Imagine showing up to your neighborhood party with a bottle of handcrafted liquor from a company you own. Not a bad feeling, right? 

We’ve been at this for the past two years getting our facility ready, licensed, and open for production. The engine is revved and ready to go. We’re just looking for investment to help us grow. You’re not investing in our salaries, but our sales. 

We’ve mitigated big risk with the foundational work we’ve already laid. We’ve done the tedious hard work, and now you get to join the party when it’s about to get fun. 

• Among the first craft distilleries with a licensed facility capable of producing 20,000 cases ready to meet high-end consumer demands in the growing industry of craft spirits. 

• Profit margins of 50% or better on each product and 30+ years of business development and manufacturing experience. 

• A company that cares about community, we plan to give back to organizations that support the causes important to the historical figures who represent our products.

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