CRISPIN CAIN'S ROSE LIQUEUR
Distiller Crispin Cain apprenticed with Hubert Germain-Robin, pioneer of American craft-method distillation. For years, Crispin experimented at home with roses and a honey-apple mead from an old family recipe. Crispin hand-distills local Mendocino County apples and honey using the original Germain-Robin antique cognac still, then infuses the brandy with hand-picked heirloom roses.
Nobody else in the world does this, and it's exactly what craft methods are all about. After 3 years and many hours of work, Crispin ended up with 2 cognac barrels of rose liqueur.