Showing all 12 results

  • Brovo Tacoma Punk Liqueur 750ml

    It’s a natural Menza Menza- 50-50 in Italian. Half unsweetened BROVO Orange Curacao and half Amaro #4, it’s spicy cayenne note adds a little kick to a solid orange base.

    It’s our most recent release- we sent it out into the world in 2019 and we’re pleased to see so many people who love its spicy flavor profile.

  • Brovo Orange Curacao Liqueur 750ml

    We start with a mix of neutral cane spirit (white rum), neutral grain spirit (vodka) and an aged 2 year French brandy. We move this into tanks and add three types of dried orange peel- a sweet orange from California’s Central Valley, a bitter Laranha orange from Curacao and a Seville orange from Spain.

    We add in coriander, clove, hibiscus, and vanilla. We finish it with a turbinado simple syrup made with brown sugar. It’s about 30% sugar- a rich, thick sweetness. This is the first time we have used glycerin and we add in a vegetable based one at about 1.5%.

    The curacao was authored by Laurent Lebec from Big Star in Chicago.

    Gold Medal 92 Points
    Beverage Tasting Institute

  • Brovo 14 Amaro 750ml

    Brovo 14 Amaro 750ml

  • Brovo 4 Amaro 750ml

    Brovo 4 Amaro 750ml

  • Brovo 1 Amaro 750ml

    Brovo 1 Amaro 750ml

  • Brovo Douglas Fir Liqueur 750ml

    Our Douglas fir is foraged from the side of Mount Baker in the spring on land that was clear cut 5-7 years previously, and replanted with Douglas fir trees.
    Every spring, right after Cinco de Mayo, we take a trip to the woods. We cut about six inches of new growth from young trees and take no more than one-third of any tree.
    We cut all the spring buds off- this is what has the flavor we want and infuse them into vodka. After the infusion we re-distill the base, sweeten it with agave nectar to 20% sugar and proof it with water.

    Gold Medal
    Beverly Hills Spirits Competition

  • Brovo Lucky Falernum Liqueur 750ml

    We blend cane neutral spirit with an aged 3 year old Barbadian Rum then separate into two tanks. In one tank we infuse the fruit- orange, lime and pineapple. In the second tank we infuse control spices- ginger, star anise, nutmeg, cinnamon, and allspice among others. We sweeten the liqueur with a turbinado syrup. The syrup is mixed in a 1:1 ratio. This is the sweetest product we make, and has a significant viscosity.
    We named it “Lucky” Falernum because of the great luck we have had at Scofflaw, having won Gold medals, received label approvals, and locked in new distributors all while sitting at their bar.

  • Brovo Boomerang Liqueur 750ml

    BroVo’s Boomerang is a complex cherry liqueur, rich and thick, and with lots of flavor.

    Best in Category
    American Distilling Institute

    Gold Medal, 92 Points
    Beverage Tasting Institute

    One of the 12 Best Spirits of 2014
    Serious Eats Magazine

  • Brovo Witty Dry Vermouth 750ml

    We start a four stage process that infuses different herbs and spices into the wine and spirit bases.

    We use angelica, chamomile, lemon peel, rosemary, coriander, fennel, pao d’oro bark, orange peel, burdock root, cardamom, dried rose, sage, damiana, hyssop, thyme, and marigold. Then it is sweetened to about 1.25% sugar with a simple syrup cooked with bay leaf and vanilla bean.

    Witty is an acidic vermouth: great with gin and with sake, Japanese whiskey and sochu. use it in a cocktail when you want to add acidity, but don’t want to use citrus.

    Jon Christiansen, a Seattle beverage director, is the author of Witty.

  • Brovo Pink Rose Vermouth 750ml

    Drink the Pink! This is summer at its most relaxed.

    And it really is delicious. A hearty rosé balanced with fall flavors, Pink is combined in a three stage process that balances four flavor segments- herbaceous, spice, floral and citrus.

    The herbs include summer savory, thyme, tarragon and basil. There’s a beautiful fall spice load- clove, cinnamon, nutmeg and allspice. Then the citrus- orange and lemon combine with rose, lavender and rose geranium for a floral bouquet. It is sweetened with agave nectar to about 6% sugar.

    Pink is sippable and mixes well with just about everything. Throw some into a pint glass with crushed ice for a great everyday happy hour drink. Top it with soda water, tonic water, or just let the crushed ice melt into it.

  • Brovo Pretty Sweet Vermouth 750ml

    Pretty is our version of a Blanc style vermouth.

    It starts with Pinot Gris wine from the Wahluke Slope. Then we add vanilla bean, cardamom, elderflower, chamomile, lemon peel, comfrey, and angelica. The last stage is a sweetening to about 6% sugar with agave nectar.

    Pretty was made in partnership with Amanda Reed and George Engelstadt, both from Seattle.

  • Brovo Jammy Sweet Vermouth

    Jammy is a sweet red vermouth that starts with a Merlot base. The wine is grown on the Wahluke Slope in central Washington.

    We add cherries, hibiscus, ginger, tellicherry peppercorns, coriander seed, orange peel, lemon peel, cacao nibs, and decaf coffee beans. Then it is sweetened to about 10% sugar with agave nectar. We oxygenate the wine and rack it.

    There is a dryness to the finish–the Merlot coming through–uncommon in a sweet red vermouth. This is a bold vermouth, good as a base for sangria or mulled wine and mixes well with rye.