Split Spirits: Cocktails. Curated.

Friday, April 12 | 5-7 PM

presented by Ellenbogen gallery.


Split Spirits Cocktail Bar

- First Flowers
Split Spirits Vermont Maple, St. Germain Elderflower Liqueur, Som Thai Basil Cane Vinegar Cordial, Lemon Juice, Dashfire Orange Bitters. Garnish with a Basil Leaf.

- Citrus Sour
Split Spirits Illinois White Oak, Sabadi Bergamotto Madre, Fresh Orange Juice, Dashfire Orange Bitters and Dr. Adam Elmegirab’s Orinoco Aromatic Bitters. Garnish with an Orange Twist.

- Wild Cherry Walkabout
Split Split New York Black Cherry, Shivelight Flathead Cherry Shrub, Amaro Nonino, Carpano Antica, Dashfire Orange Bitters and Dr. Adam Elmegirab’s Orinoco Aromatic Bitters. Garnish with a Luxardo Cherry and an Orange Twist.

Ellenbogen Gallery Mocktail Bar

- Shivelight Shrub & Soda
Flathead Cherry, Huckleberry, Ginger Honey or Bitterroot Apple & Cinnamon.

- Som & Soda (Tart & Sweet)
Thai Basil, Oregon Berry.

- Sabadi & Soda (Citrus & Sweet)
Bergamotto Madre, Aranciata Madre.

- Bitters & Soda

Choose from a selection of Bitters.



Artist owned and operated business in the Town Center, Manchester. Husband and wife team, Carolina and Michael Ellenbogen, exhibit their paintings and photography alongside sculptures from selected artists. An area of the gallery called the “store” is dedicated to curated collections featuring provisions from the culinary arts including wines, conservas, artisan chocolate bars and craft bitters from around the world.

Ellenbogen Gallery is establishing a regular schedule of year-round events that include wine and spirit masterclasses. Sign up for our email newsletter from the bottom of our home page or follow us on Facebook and Instagram to receive event updates and art gallery news.



Split Spirits goes beyond the barrel to discover delicious and distinct flavors unique to one place.  Instead of filling traditional white oak barrels, Split Spirits inverts the process by placing wood right in the bottle to capture unique and delicious flavors strictly from one place.

Why? There are thousands of tree species, each with its own flavor, but only one tree (white oak) grown primarily in one place (the Ozarks) is used to make barrels. The reason is simple - white oak is watertight and abundant in Missouri. Since whiskey gets most of its flavor from the barrel, that means we've all been tasting a fraction of one place rather than a world of flavors.

The aim is not only to capture a delicious sense of place, but to do so sustainably. Split Spirits sources (mostly organic and regenerative) grains adapted to each of our three locations. The grains are ground, fermented and distilled at our solar powered facility in Middlebury, VT and spent grains fuel an anaerobic digester. Finally, the process uses 93% less wood (obtained from seconds of harvested trees) required to barrel age the same volume. Pretty cool, right?

Sustainable Spirits with a Sense of Place

Split Spirits has three lines, each with ingredients from a single place:
New York: rye + black cherry wood (Prunus serotina)
Vermont: barley, corn, rye + sugar maple wood (Acer saccharum)
Illinois: corn, rye, barley + white oak (Quercus alba)



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