Few Spirits Now Available in Connecticut
Craft Brewers Guild of Connecticut and Blueprint Spirits are proud to begin distribution for Few Spirits from Evanston, Illinois.
"FEW Spirits are a new take on timeless distilling techniques, and transcend the oft-ordinary taste we’ve all grown accustomed to. Distilled from the very best grains, aged to perfection, and bottled under their own roof, FEW remains in their own hands until distribution."
Founded in the home of the Temperance Movement, FEW Spirits became the first distiller of grain spirits in the city of Evanston after their master distiller helped overturn these century-old prohibition laws. The distillery pays homage to the rich history of the city by decorating their labels with scenes from the Chicago World's Fair of 1892.
They focus on both gin and whisky and have received several medals and accolades from the industry's most esteemed tasting panels and magazines, including 'Craft Whisky of the Year' from Whisky Advocate for their famous Rye Whiskey and a gold medal from the Beverage Tasting Institute for their Barrel Gin (the highest rating a gin received from this panel of judges in five years).
We hope you will enjoy these true American craft spirits!
Bourbon Whiskey - Gold Medal - Beverage Tasting Institute
Rye Whiskey - Craft Whisky of the Year 2013 - Whisky Advocate
American Gin - Gold Medal - American Craft Spirits Institute
Barrel Gin - Gold Medal - Beverage Tasting Institute
The Evanston Colonel - Featuring FEW Bourbon Whiskey (shown in picture above)
2 oz. Few Bourbon
.5 oz. Bénédictine
3 dashes Bitters
Glass: Old Fashioned
Garnish: Orange twist
Add all the ingredients to an Old Fashioned glass filled with a large ice cube. Stir briefly and garnish with an orange twist.
This recipe was created by Cocktail Academy, a Los Angeles-based drinks consultancy, party host, and all-around booze innovator started by a a pair of hospitality-industry lifers and a pair of top SoCal bartenders: Brandyn Tepper, head bartender at Hinoki & the Bird and the creator of Comme Ça’s new cocktail menu; and Max Kestenbaum, a veteran of New York’s PDT and former bar manager at 41 Ocean and Sassafras.