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. 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.
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
Spain's legendary hard ciders
This is where it all started. Spain has been producing natural ciders from apples for well over 1,000 years. The Asturian Mountains in Northern Spain has a culture that has changed little since medieval times, and every corner of every little picturesque village up in the Asturian mountains has a cider bar. These ciders are produced "au natural" and must be poured far from the glass to cause an instant splash to "wake up" the cider and turn it into a fizzy, milky glory. The Basque region produces their ciders the same way and OLD WORLD IMPORTS is proud to announce the arrival of the authentic Asturian Ciders from FONCIELLO..
Tinana, The Asturian Mountains, Spain
The “Fonciella” Cidery was designed and built by Luis Llaneza (pronounced “yah-nay’- tha”) for a local family in the tiny village of Tiñana in 2001 and when the owner took sick (and couldn’t pay for the building), Llaneza took over the estate and entered the cider business. Luis’ wife was a wine negociant at the time and worked with their son Jose, so the passion was already a part of the family culture. The first thing the family did was hire Andres Corsino whose family had well over 100 years in cider production in the Asturias to make the ciders and the family set out to learn the Asturian hard cider business. The Llaneza family produced 30,000 bottles of Hard Apple Cider that first year and produced 300,000 bottles of Cider in 2012. The estate works with a wide range of apple growers in the Asturias, concentrating on 22 different apple varieties. Twice in the last ten years, the Fonciello Estate has won the very prestigious “Best Cider of the Asturias” award from their peers and have become a household name in the Asturias.
HOW TO SERVE ASTURIAN CIDER
The legendary hard ciders from Spain's historic Asturian Mountains have been produced "au natural" since Medieval times and are bottled without the use of gas. So this unique cider must be aerated as it is served. Asturian waiters pour the cider from above their head to "wake up" the cider, giving it a spritzy, zingy taste and a milky, creamy look. It is served one delicious sip at a time.
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.
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.
Now available in Illinois, Missouri, Indiana and Florida
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).
THE VENTURA LIMONCELLO COMPANY
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.
An exciting all-malt Pilsner
that's priced like the big boys...
WIEDEMANN'S SPECIAL PILSNER
100% All-Malt Pilsner from Newport, Kentucky
The Wiedemann Brewing Company was founded by Bavarian George Wiedemann in 1870 and soon became the toast of Cincinnati (located across the river from Newport Kentucky). Wiedemann's famous Pilsner was the beer of choice of the Southwest up until Prohibition shut them down. But the family survived Prohibition producing near-beer, soda and dairy products and came out blazing after Prohibiton ended in 1933. Wiedemann Brewing Company was the long time sponser of the Cincinnati Reds baseball team and their banners were proudly hung all around the legendary Crosby Field. The brewery was still producing over 1 million barrels of beer by the early 1980s and was sold to G. Heileman in 1983 (who continued to produce the beer up until 2006). The brewery has now been resurrected and their first release is the legendary All-Malt Pilsner being produced in bottles and cans. It's a stunning pilsner that compares to the finest nationwide and is being introduced at a price that would make Budweiser and Miller Brewing blush.
THE EVA GROUP
Lecumberri, Navarra, Spain
Tinana, Asturias, Spain
BOUNDARY BREAKS VINEYARD
Lodi, Finger Lakes, New York
INSPIRE MOORE WINERY
Naples, Finger Lakes, New York
RED NEWT CELLARS
Hector, Finger Lakes, New York
RED TAIL RIDGE WINERY
Penn Yan, Finger Lakes, New York
Himrod, Finger Lakes, New York
SILVER THREAD VINEYARD
Lodi, Finger Lakes, New York
Lodi, Finger Lakes, New York