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For his entry-level calvados, Drouin chooses apples and pears from the Domfront region, and single-column distillation (as opposed to the double-distillation in a pot still used for his other spirits) to create a lighter, earlier-maturing spirit. This young calvados is intended as an aperitif or to be used in cocktails.

Berneroy Calvados allows the freshly pressed apple juice to spontaneously ferment using only the ‘wild’ yeasts present on the apple skins. The cider is fermented over a period of about four weeks to complete dryness. The dry cider is distilled only once using an antique copper-column still. It is aged exclusively in older, ‘seasoned’ (aka used) barrels for a minimum of 4 years for the VSOP as required by law. The Berneroy Master Blender then combines the barrels of various ages and characteristics to create the house style.

This is 100% apple brandy aged at least 3 years in charred oak barrels. It is bottled at 100 proof. The Laird's apple brandies are produced from cider that is allowed to ferment naturally; no commercial yeast strain is used.

HINE is a cognac house which only uses eaux de vie from Grande and Petite Champagne growing regions. Their H by HINE is created using 20 different eaux de vie with a minimum aging of 4 years. HINE is a producer which distills its wine on the lees providing a roundness to their cognacs.

Each bottle of this Peruvian pisco is made from 18 lbs. of quebranta, Italia, torontel, and albillia grapes. As it is made in the mosto verde style, it is made from only partially fermented wine. It's distilled through German alambique and ancient falca stills to 86 proof. It's rested a minimum of one year with no additives, water, or sugar added. Note: This brand was formerly known as Portón, but has been changed to Caravedo.