Heiwa Shuzo Kid Tsuru-Ume, Summer Orange cote-to-cote-club From Brooklyn-based distiller Fort Hamitlon

From Brooklyn-based distiller Fort Hamitlon

it undergoes extended maceration and ages in large Slavonian oak botti

While Chorey may lack the prestige cache of neighboring appellations

fermented in steel to keep it bright and true to itself

This is a quintessential Clos de Vougeot

Heiwa Shuzo Kid Tsuru-Ume, Summer Orange cote-to-cote-club From Brooklyn-based distiller Fort HamitlonNatsumikan, the Japanese summer orange, tastes like a mandarin and a Seville orange arguing: sweet, sour and pleasantly bitter all at once. Heiwa Shuzo blends locally grown natsumikan with amanatsu and lemon, pressing the fruit with the skins left on so the zesty oils and a touch of bitterness come along for the ride. That juice goes into the brewery's Tsuru Ume umeshu, or plum wine, base, producing something citrusy, richly orange and faintly fizzy.