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 and a tiny "Eau de Vie" producer out of Portland 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.
Old World Imports brings a
slice of Hawaii into the Midwest
Up until now, the only way you could get a bottle of the legendary Maui Rums was to smuggle a couple bottles home in your suitcase. Hand made at the base of the Haleakala Volcano 2,000 feet above sea level. Produced from "Grand Cru" Maui Sugar Cane and water from the Maui Rain Forests exclusively, these are some of the finest Island rums produced in the World and are now available commercially for the first time (at least legally) in the Midwest through Old World Imports.
Down a rutted road of former cow pastures and feed gates on the slopes of the famous 30,000 acre 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 and water from the Maui Rain Forests. 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. "Braddah Kimo" (Jim's Hawaiin Alter Ego) is a Master Distiller and handcrafts his gorgeous rims 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 not only a skilled artisan, 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.
Authentic Abbey Ales from
The Monastery of Christ in the Desert
MONASTERY OF CHRIST IN THE DESERT
Abiquiu, New Mexico
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
Very exciting Fruit Liqueurs
from Portland Oregon
STONE BARN BRANDYWORKS
Sebastian Dergens always dreamed of producing world class fruit liqueurs like his family did in Germany and in 2008 attended a three day seminar for distilling in Chicago at Kothe Distilling Technologies and came back determined to produce his own “Eau de Vie” brandies utilizing the wonderful fruit sources of the Pacific Northwest. Located in the heart of Portland's "Distillery Row", this little, 700 square foot warehouse is crammed with a still, a tasting area, a retail shop, aging barrels in the corner, fermentation tanks and a small bottling area. Their first project was turning tons of Italian prunes they’d picked themselves—there was so much they had to borrow friends’ freezers to hold it all—into plum brandy. It’s a product they continue to make today, along with liqueurs and brandies made from apples, pears, cranberries, cherries and other fruit from local orchards. Degens noted it takes a lot of fruit to make a bottle, 16 to 25 pounds depending on the type of fruit, adding that one of his great pleasures is in the relationships he’s built over the years with farmers. These exquisite liqueurs are produced in 100-150 bottle lots, so they are extremely rare. Now available on a very limited basis in the Midwest.
CLICK HERE TO FIND MORE INFORMATION ON STONE BARN BRANDYWORKS
Two Thrilling Whiskeys from Sonoma
THE SONOMA COUNTY
Rhonert Park, California
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.
CLICK HERE TO FIND MORE INFORMATION ON SONOMA COUNTY DISTILLING
Spain's finest beers have arrived
Valladolid, Spain - Founded in 2010
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.
BENEDICTINA Blonde Ale
The flagship brand from Cervecera Casasola and one of the most unique Blonde Ales produced anywhere in the world. Elegance is a big understatement here, 80% of the barley malt comes from the estate and the beer is double malted during fermentation. A brilliant blonde/copper in color, with an immediate freshness on the palate that is quite stark with a decided hoppy edge that is so well balanced with the spicy malts. There is an underlying carbonation that gives this beer a pronounced dance on the palate with a light, sweet caramel and cookie dough presence that gives Benedictinia it’s brilliant drinkability. The beer goes through a secondary fermentation and is bottle conditioned before release and has a 2 year shelf life. Simply brilliant juice.
NESS NESS Imperial Stout
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
Did you know the world's greatest Limoncello
is produced in Ventura California?
When James Carling first tasted his mother-in-law’s homemade Limoncello, he was completely blown away by it’s irresistable freshness, the exotic balance and it’s haunting aromatics. Carling’s wife; Manuela Zaretti-Carling, was born in Rome Italy and moved to this country with her mother who carried her many generation Limoncello recipe with her to the new world. As luck would have it, the Carlings lived in Ventura California where the bulk of the much sought-after Eureka and Lisbon Lemons are grown (80% of the state’s production).
Great Limoncello is made by hand, utilizing only the skins of the lemon, rather than the juice (most distiller’s first mistake) where the oils from the skin are what gives Limoncello it’s unique freshness and exotic flavors. The secret to this glorious liqueur is that only the top layer of the peel is used, discarding the white “pith” that separates the fruit from the skin (Manuela’s mother insists that this is the reason that most Italian Limoncellos are so bitter, because they machine harvest the lemons using all the piths). James Carling and wife Manuela Zaretti-Carling use Eureka and Lisbon lemons from Petty Ranch in Ventura County to create their Ventura Limoncello. And the critics have spoken; the Ventura Limoncello may be the most exciting product to come out of the new craft spirit revolution in the last couple of years.
CLICK HERE TO FIND MORE INFORMATION ON
THE EVA GROUP
Lecumberri, Navarra, Spain
Tinana, Asturias, Spain
MAUI OKOLEHAO LIQUEUR
Haleakala Distillers produces this amazing Liqueur
from original recipes that date back over 230 years.
The Mills Brothers sang of it 75 years ago!
"And when my dream of love comes true,
there will be Okolehao for two..."
HAWAIIAN HOSPITALITY (1936)
The Mills Brothers
The legendary original Hawaiian moonshine called Okolehao was the traditional beverage served at Hawaiian luaus. This big hit for the Mills Brothers sang of "Okolehao" fondly. And in the 1951 John Wayne classic "Operation Pacific", Wayne gets upset over his troops getting drunk on illegal "Okoolihau" while docking in Honolulu.
RED TAIL RIDGE WINERY
Penn Yan, Finger Lakes, New York
SILVER THREAD VINEYARD
Lodi, Finger Lakes, New York
Lodi, Finger Lakes, New York