II. Sole Mio

Spirits Distilled from Koji, cheese pumpkin, puffed millet, kamut, and amaranth. 375mL 40% Alc. by Vol.   Suggested Serve 2 oz Sole Mio 1.5 oz pineapple juice 0.75 oz coconut cream 0.5 oz lime juice Shake with ice + strain over cracked ice. Fresh juice is fun but not necessary. To drink on it’s own, sip roughly 1:1 spirit:water to draw out the flavors.   Into the Bottle II. Solé Mio is our NY interpretation of shōchū, a Japanese spirit that uses Koji to breakdown the starches in the primary ingredients for fermentation. For our second vintage of Solé Mio we went to Treiber Farms to help harvest 8,000 lbs of Long Island Cheese Pumpkin, a sweet and flavorful heirloom variety of pumpkin that was nearly lost before seed savers and Slow Food worked to bring it back. These pumpkins, also known as Cinderella Pumpkins because of their shape, are remarkably sweet and flavorful — they’re perfect for pie.. and they’re perfect for Solé Mio. We grew the koji for II. Solé Mio on a mixture