Amari, liqueurs and botanical spirits from Pawtucket, Rhode Island. Local botanicals, traditional recipes, a chemist's rigor.
Three spirits, three medals, all at our first global competition.
A modern twist on a Bolognese-style amaro
"Vibrant aromas of saffron and fresh herbs... a refreshing minty lift, delicate bitterness, and lingering saffron that ties the flavors together with impressive depth and elegance."2026 Tasting Alliance judge
A Milanese-style amaro, made to centuries-old tradition
Colored crimson with cochineal. Sweetened with local honey and orange oleo saccharum.
"A distinctive, bittersweet amaro... blood orange, grapefruit, and classic wormwood-driven aperitif bitterness."2026 Tasting Alliance judge
An unaged caraway spirit in the traditional Danish style
"TAFF-uhl AH-kwah-veet""A clean and approachable aquavit... a silky palate with soft caraway and dry grain, before finishing with lingering pepper spice."2026 Tasting Alliance judge
Red Eyed Spirits is two people: a chemist who rebuilt traditional recipes from first principles, and a hospitality veteran who knows what Rhode Island's best bars want to pour.
A chemist and self-taught distiller who has built quality labs and production programs for spirits brands across Rhode Island.
Restaurant and bar industry veteran with deep hospitality connections across Rhode Island, and a molecular biology PhD candidate at Brown.
We source from our friends at New England farms, like local botanicals from Hawk and Handsaw Farm in Portsmouth and White Cap Flint Corn, Rhode Island's official state corn. Then we get it into the cocktail programs that care where things come from.
The smallest state is sending its first ever Best in Class finalist to The Tasting Alliance's black tie gala in San Francisco.
Earlier this year: Gold, Silver & Spirits, a medal-winning tasting flight with RI Spirits at The Rhodium Room in Pawtucket.
Bars, shops, distributors, press and events. Write to either of us.
Or find us on Instagram at @redeyedspirits