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TEW Launches A Portfolio of Craft Spirits

T. Edward Wines, New York wine importer/distributor, spirits distributor, The Noble Experiment NYC, Bridget Firtle, Karen Ulrich for T. Edward Wines

Bridget Firtle of The Noble Experiment NYC

With Scott Rosenbaum appointed to the position of Spirits Strategist, T. Edward Wines is ready to launch its new, spirits portfolio. Using as guidelines, integrity, transparency, innovativeness and taste, we thoroughly assess both production and product.  Just as we seek vintners with terroir-driven wines that are a result of their respect for the earth, we seek distillers who have a hand in all aspects of production.  From organic botanicals to the source of one’s neutral grain spirit, no ingredient or process will be hidden from sight. With wine, such openness is taken for granted; with spirits such a conversation has yet to take place.

We don’t accept the tired dogma that anything small or artisan is good.  While we recognize that spirits cannot and should not be marketed and sold exactly like wine, we will allow the products, the processes and the individuals behind them, to speak for themselves.  We will not hide behind impure ingredients, mysterious sources or egos that are opposed to disclosure.  We will take the lead, generating conversations about spirits that are as fearless, deep and thorough as those about wine.

Initially, T. Edward Wines will focus on craft North American spirits. On the prowl for the unique, for the underground and for the uncanny, our search has led us to The Noble Experiment NYC in Brooklyn, Roundhouse Spirits in Boulder, Colorado, and Suerte Tequila in the highlands of Jalisco, a trinity that forms the foundation of our new book.

A native New Yorker, Bridget Firtle founded The Noble Experiment NYC, a one-woman operation, in 2011.  After working as a financial analyst, Bridget put it all on the line and set up shop in East Williamsburg, where she began distilling rum.  “Bridget is a phenom,” says Scott.  “In less than a year, she’s created a local spirit that’s made national waves: from a profile in the New York Times to being listed as one of Forbes’ ‘30 Under 30.’  Of course, there’s a reason behind this; the rum she painstakingly crafts is on another level.” Named after Owen Madden, a Hell’s Kitchen gangster and bootlegger from the turn of the century, Owney’s Original Small Batch Rum is made with domestic Grade A, non-GMO molasses.

T. Edward Wines, New York wine importer/distributor, New York spirits distributor, Roundhouse Spirits

Ted Palmer of Roundhouse Spirits

Run by Ted Palmer, Roundhouse Spirits was founded in 2007 and is the sixth licensed distillery in Colorado, where there are now more than two-dozen.  Palmer, who first learned how to distill in his grandfather’s garage at the tender age of ten, is a Navy vet who was also for a time, the head brewer at Pyramid Brewery in Seattle.  Employing “a hand grinder, a Spanish copper still, American Oak barrels and old-fashioned ingenuity,” Palmer micro-distills Gin, Imperial Barrel-Aged Gin and Corretto Coffee Liqueur, using certified-organic, hand-ground botanicals and organic, free-trade coffee beans that are locally-roasted by Gerry Leary of the Unseen Bean.  “Roundhouse was the first distillery on my list of prospects,” says Scott.  “I had tasted their gins, by chance, a year ago and thought, I can’t wait till these spirits are available in NY.  I’m proud T. Edward Wines beat others to the punch.”

T. Edward Wines, New York wine importer/distributor, New York spirits distributor, Suerte Tequila

Laurence Spiewak, Pedro Hernandez Barba and Lance Sokol of Suerte Tequila

In 2012, Laurence Spiewak and Lance Sokol founded Suerte Tequila, with Master Distiller Pedro Hernandez Barba to create a small batch, single estate Tequila.  “The Tequila landscape is littered with brands that have little substance behind them,” says Scott.  “Suerte cuts through all that.  It’s a single estate highland Tequila made by a 3rd generation distiller, Pedro Hernandez Barba.  Its agave is slow-roasted in traditional hornos and 100% tahona-milled and these time-honored practices are reflected in the quality of every bottle.”

For too long, the past has defined how spirits are made, marketed and sold, without explanation, accountability or dialogue. As we pave the path, beginning with our spirits portfolio, we are ready to be at the helm of this evolution.  The time is ripe for the welcoming of such changes, with T. Edward leading the way.

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