By Cooking Light Contributor
November 08, 2013

Winemaker Alex Villicana and his wife, Monica, had always hated scrapping the delicious saignée (unused free-run juice) from the grapes they grow and bottle for their Paso Robles, California, winery. Enter their grape-based vodka-and gin-style brandies. The sweet juice and quadruple distillation lend a bright, clean finish (not rough, like grappa can be) to the vodka-style brandy and provide an ideal backdrop for the floral "botanical brandy," aka gin (regulations prohibit calling the gin "gin" or the vodka "vodka"). Last spring, they released an incredibly vibrant lemon liqueur made from Femminellos, an Italian citrus varietal prized for its aromatic, limoncello-worthy peel. Open a bottle, and toast the saignée of the season. --Jenn Garbee

RE:FINDVODKA $35/750 mlGIN $38/750 mlLIQUEUR $24/375