Old World Imports is a full service import company, brokerage firm, marketing group and sales staff that represents a splendid selection of craft breweries, distilleries and wineries from the old world and the new. With over 35 years in the industry, we remember when there were less than 80 breweries in the country, we remember the struggle in the 1990s to introduce real beer to the nation and we stand in awe today as our country once again has become one of the top brewing countries in the world.
Today, the Old World Imports catalog cornerstones are a group of craft breweries from Castilla Y Leon in Northwest Spain. Known for centuries as Spain's most fertal ground for great wines, a new breed of craft brewers have arisen around the historic town of Valladolid and are produced some pretty incredible beers from local grains and ingenious vision. We now represent the first Benedictine Monastery producing beer in the United States with the wonderful Monastery of Christ in the Desert in the New Mexico desert and we've discovered a phenomenal Belgian-influenced brewer from Austin Texas that is producing beers that will make your heart spin.
2014 saw the addition of one of the most ambitious catalogs of wineries out of New York's Finger Lakes region an we are now in five markets in the Midwest, showcasing the finest Rieslings this country has to offer. 2015 will see three wonderful wineries from the Sierra Foothills join our group as well as a pretty thrilling Rum Distillery from Maui Hawaii, a tiny "Eau de Vie" producer out of Portland Oregon and a terrific new "grain to glass" distillery out of Bend Oregon.
Our reputation for building brands is second to none and Old World Imports works with only the finest, hardest working wholesalers across the Country, assuring our producers the most vivid and wide exposure that exists in today's marketplace.
2014 GOOD EARTH WHITE
Finger Lakes, New York
SILVER THREAD VINEYARDS
90% Vidal Blanc, 15% Riesling and 5% Gewurztraminer
The Silver Thread Vineyard was established in 1982 on the eastern shore of Seneca Lake by Richard Figiel who planted and farmed his 7 acres of vines 100% organically and produced a little over 700 cases a year. The winery sits dramatically on a steep hill overlooking the lake where the Iroquois Indians once farmed peach orchards because of the unique microclimate. In Fact, The turtle image on the labels was carved in a rock beside New York’s woodland creeks by a Native American artist many centuries ago. The winery is named for the local waterfall, Silver Thread Falls, known as one of the loveliest in the Finger Lakes. In 2011, Paul and Shannon Brock purchased the winery and have continued Figiel's organic practices to the extreme. Considering the Brock's impressive resume, the wines have turned out to be some of the finest of the Finger Lakes since their appearance on the scene. The Good Earth White was originally made to be sold in the tasting room, but it's popularity has brought it to the Midwest. A blend of Riesling, Gewurztramaner and Vidal Blanc, it's a crisply dry and an abundantly fruity white for everyday drinking. Aromas of apple, white flowers, quince and spice. Dry enough for the dinner table, but fruity enough to drink on its own. 0.6% Residual sugar. 470 cases produced.
MONK'S DUBBEL & TRIPEL
IN 4pk/12oz BOTTLES
MONKS' TRIPEL ALE
Abique, New Mexico
MONASTERY FOR CHRIST IN THE DESERT
The Monastery of Christ in the Desert was founded in 1964 in the beautiful Chama Canyon wilderness in northwestern New Mexico, about 75 miles north of Santa Fe in Abiquiu, New Mexico. The Monastery is surrounded by miles of government-protected wilderness, thus assuring and promoting solitude and quiet for the cenobitic life. The chief architect of the original monastery was George Nakashima, famous Japanese-American woodworker and architect. The electricity and water-pumping at the monastery is solar-powered, as sunshine is plentiful throughout the year. Beer production here is quite recent, with the Benedictine Monks building a small brewery on the premises in 2005, following the ancient trend of producing abbey styled ales like their brethren in Belgium and Holland. The monks participate in every aspect of the brewing, from sourcing materials to growing hops on the estate grounds. This is the first, "authentic" monastery in the United States to produce Belgian-styled Trappist Ales.
CLICK HERE TO FIND MORE INFORMATION ON THE ABBEY
MAUI GOLD RUM
Haleakala Volcano, Maui, Hawaii
Down a rutted road of former cow pastures and feed gates on the slopes of Haleakala Ranch that was founded in 1888, Harrison "Jim" Sargent and his wife, Leslie, have been lifting their entrepreneurial spirits by bottling rum distilled from Maui sugar cane. Sargent said he felt there was a market for Maui-made rum but was aware that a rum plant on Maui had closed in the 1980s. He said his family business, started in 2003, began on a small scale, experimenting with local molasses and a fermentation process at higher altitudes. Maui Rum is handcrafted by the master distiller Jim Sargent or (his alter ego Braddah Kimo) at Haleakala Distillers from locally grown long maturity sugarcane that takes up to two years to grow to a height of sometimes over 3.6 meters. Mr. Kimo is a skilled artisan. Not only is he the master distiller, but he also built the entire distilling facility himself. His rum is made using fermented Hawaiian molasses diluted with Maui rainwater, double distilled, and then aged in used Bourbon casks. Haleakala Distillers offers several styles and the Braddah Kimo's Extreme 155 Rum and Maui Dark Rum were awarded silver medals at the 2008 International Rum Competition. The family owned distillery, where Maui Rum is produced is located on the Haleakala Ranch, which is a 30,000 acre cattle ranch established in 1888. The distillery itself opened in 2003 producing rums from Maui molasses and is a joint venture with the ranch. The Maui Gold is very refined, with a scent that was more raw sugar and fruit than burnt sugar. Caramel smooth, with some spices on the back end. .
CLICK HERE TO FIND MORE INFORMATION ON HALEAKALA DISTILLERS
2013 RIESLING "Circle Label"
Finger Lakes, New York
RED NEWT CELLARS
A monumental winery and bistro located in the tiny hamlet of Hector on the Southern end of Seneca Lake. Founded in 1998 by David Whiting and his late wife Debra, the "Red Newt" became a culinary treasure in the Finger Lakes region and is still considered the finest, most creative restaurant in the region. David is the winemaker and his run of brilliant Rieslings have put the winery on the forefront of the new wave of wineries in New York. The Red Newt "Circle" Riesling has simply become the most popular Finger Lakes Riesling on the East Coast. Produced from various growers located in the Finger Lake's prestigious "Banana Belt" on the Eastern side of Seneca Lake. It's a perennial "Best Buy" and highly recommended by all of the wine publications. The wine shows off a classic Finger Lakes style, expressing bright aromas of tangerine and honeysuckle and an elegant palate of citrus and peach. The wine - and the price - are great, and represent one of the best value Rieslings in North America.
CLICK HERE TO FIND MORE INFORMATION ON RED NEWT CELLARS
NESS NESS IMPERIAL STOUT
Alfonso and Agustin Spinola Perdomo-Molero founded the Casasola Brewery in the 14th Century Convent of “Casasola de San Benito el Real” that was owned by Benedictine monks for 500 years before the family acquired it. The Spinola/Molero families go back over 2000 years in history and is one of the most famous in Spain since the 1500s. Over the centuries the Spinola family has had two Popes, 20 Saints, 2 Presidents of Portugal, 11 Dukes, 11 Kings of Corsica, 28 Senators, 2 Governors of Italy and multiple Admirals in the Spanish Navy (and that's just on their father's side!). Alfonso trained at some of the top new craft breweries in Italy, and together the brothers are producing what are now widely considered the finest beers to ever come out of Spain. These are very unique recipes that are as refined as they are rich and luxurious. Elegance reigns at Casasola.
Inspired unfortunately by the death of the family dog “Ness Ness”. It was a dark day for the brothers and they decided to produce a pitch black beer in his honor. This is as intense an Imperian Stout you will taste without the excess body fat usually associated with West Coast Stouts. A triple fermentation with dark roasted malts from the estate’s barley fields, the intense creaminess gives very subtle tones of cocoa and licorice. So balanced and down right “pretty” for a Stout, it’s 100% bottle conditioned with a 3+ year shelf life.
CLICK HERE FOR MORE INFORMATION ON CASASOLA
2013 SEMILLON "Calaveras County"
Douglas Flat, California
The vineyard of Chatom Vineyards is nestled in the breathtaking Esmeralda Valley of the Sierra Foothills in Calaveras County. The valley was originally planted with low field crops, fruits and nut trees. When Gay Callan, owner and native San Franciscan, purchased the property in 1980, her vision was to plant a vineyard. Her first varietals were then planted in 1981, totaling 21 acres of Chardonnay and Chenin Blanc. Today, the vineyard boasts 13 varietals planted on 65 acres, including Chardonnay, Semillon, Sauvignon Blanc, Cabernet Sauvignon, Merlot, Zinfandel, Syrah, Sangiovese and 5 Portuguese varietals. The Esmeralda Valley's warm days and cool evenings create the perfect climate for cultivating premium selections planted in the vineyard. The variable soils, from clay and sandy loam to shallow, rocky strata, have all proven to produce award-winning grapes for Chatom Vineyards. Since the inception of Chatom Vineyards in 1981, many have viewed Chatom as the "jewel" of the Sierra Foothills.
Chatom produces what is arguably the finest Semillon in California, made with 100% estate grown fruit. Fermented in Stainless Steel tanks with 20% of the crop fermented in small French oak barriques. 209 cases produced. Aromas of pear, green apple and passion fruit lead to a rich and sweet flavor filled with hints of shaved almonds and a kiss of vanilla. The mouthfeel is creamy and bright with fresh acidity. Enjoy a refreshing finish of soft oak tones with a kiss of citrus.
SONOMA RYE WHISKEY
Rohnert Park, California
SONOMA COUNTY DISTILLING COMPANY
1512 Spirits recently changed its name to Sonoma County Distilling Company in tandem with Owner/Distiller Adam Spiegel's expansion to a much larger Rohnert Park facility. What this means for you? More whiskey. Sonoma Rye Whiskey is the brand's flagship whiskey made from 100% rye grain, ensuring robust spice and white pepper notes balanced by sweet caramel and oak. We appreciate the grain-to-glass processes and single-minded whiskey focus. Don't miss their 2nd Chance Wheat Whiskey and West of Kentucky Bourbon either." Everything released by Sonoma County Distilling Company is created in-house from grain to glass. Water from Lake Sonoma with the addition of hand-milled grains forms the base of their whiskey. In a self-built, direct-fired mash tun, this is left to ferment for 3 to 4 days then hand separated between the solids and liquids. The solids are donated to a local farm, where they’re used to feed cows, sheep, and lambs. The liquid wash is transferred to a 470 litre copper alembic pot still and distilled twice over an open flame. Each distillation takes between 12 to 14 hours from start to finish and due to the lack of rectifying plates, the resulting distillate is far more flavourful, but lower in proof and yield size. Adam's cornerstone spirit, Sonoma Rye Whiskey, starts with a unique, 100% rye mashbill, relying on traditional techniques like direct-fire alembic stills and hand separation, overseeing production from grain to glass. Aged in new charred American oak barrels and finished in old wood, this whiskey features hints of vanilla, allspice, and white pepper. The final product is the result of the hard work of our intelligent, dedicated team who proudly ignore modern trends in the pursuit of a new legacy steeped in the old ways here at Sonoma County Distilling Company.
CLICK HERE TO FIND MORE INFORMATION SONOMA COUNTY WHISKEYS
2011 ZINFANDEL "Amador County"
BLACK SHEEP WINERY
Murphys is the center of the Great Gold Rush of the 1850s in California, and is still today one of the great tourist attractions in California with it's historic mansions, restaurants and Bed & Breakfasts. But the "true" attraction to the village over the last 30 years has been the tiny tasting room for Black Sheep Winery, located right on Main Street as you enter the town. Janis & David Olson originally founded this winery in 1984 producing a wide range of gorgeous red wines with an emphasis on locally grown Zinfandel grapes. The sold every bottle they made out of their adorable tasting room on Main Street and stopped county the Medals they won at every local fair in the region. When the Olson's retired seven years ago, long time friend and advisor (and the owner of the award winning winery located next door) Steve Millier purchased the winery with his wife Liz bought the winery. Steve Milliar trained at the David Bruce Winery in Santa Cruz and later took over the reigns at the giant Ironstone Winery before the Olson's came calling. Today Millier is quietly producing some of the best wines of the entire region. Over 100 medals won over the last four years can confirm that. 100% Zinfandel from the legendary Clockspring Vineyard in Amador County. From a special plot of 40 year old vines. Aged for 30 months in French and American oak barriques. Classic Amador Zinfandel! Smooth, complex with Bing cherries and full of pepper with a clean dry finish.
CISMONTANE BREWING COMPANY
Rancho Santa Margarita, California
Tinana, Asturias, Spain
RED TAIL RIDGE WINERY
Penn Yan, Finger Lakes, New York
SILVER THREAD VINEYARD
Lodi, Finger Lakes, New York
Lodi, Finger Lakes, New York