• olivia delmore
Delight in these Chilling Drinks


Pumpkin Smash

The perfect cocktail for your halloween party or fall festivity to enjoy with friends and family. This is a light refreshing drink with a little spicy kick from the ginger beer. This recipe is easy enough for everyone to enjoy. (except for people under 21).

  • 1 1/2 ounces Hy by Hine cognac

  • 1/2 ounce Luxardo Triple Sec

  • 1 ounce orange juice

  • 2 to 3 ounces Gosling’s ginger beer, to taste

  • Lime twist, for garnish

  • Orange wheel, for garnish



Hellfire Espresso Martini

Looking for a spicy Espresso Martini to blast into Halloween? Look no further! We have you covered with this fantastic expression of ghost pepper Tequila and sweet chocolaty espresso. Spook yourself and friends with how good of a bartender you are.

  • 2 oz Ghost Tequila

  • 1 oz Coffee Liqueur

  • 2 oz Brewed Espresso

  • ½ oz Agave Syrup

  • Garnish with: Powdered Chocolate



Be Safe and have fun this Halloween!

Please Drink Responsibly | Must be 21 or older in USA


  • Olivia
A passion, a hobby, or perhaps a lifestyle; this historic style of whisky has captured the hearts and taste buds of many.


From smoky and peaty Islay malts to light and floral Lowland delights, there is no definitive style of Scotch. In general, Scotch whisky is a malt whisky or grain whisky (or a blend of the two), made in Scotland. The word Whisky comes from the Scottish Gaelic word: Uisge-Beatha

which translates to water of life. All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 1700s. As of 2020, 134 Scotch whisky distilleries were operating in Scotland. All Scotch whisky must be aged in oak barrels for a minimum of three years.




Any age statement on a bottle of Scotch whisky, expressed in numerical form, must reflect the age of the youngest whisky used to produce that product. A whisky with an age statement is known as guaranteed-age whisky. A whisky without an age statement is known as a no age statement (NAS) whisky, the only guarantee being that all whisky contained in that bottle is at least three years old. The minimum bottling strength according to the regulation is 40% alcohol by volume. Scotch whisky is divided into five distinct categories: single malt, single grain, blended malt (formerly called “vatted malt” or “pure malt”), blended grain, and blended. As explained in the graphic below:




1. Malting: Malting involves soaking the barley in a tank of water for two to three days. The water is then drained, and the barley is laid out on the malting floor, where it begins to germinate or sprout. Germination can take eight to twelve days.

2. Mashing: After germination, the barley goes into a kiln for drying. After drying, the barley is ground into a powder called a grist. The grist is then put in a mash tun vessel, where it is mixed with hot water. The hot water induces the starch in the grist to turn into sugar. The liquid, now called wort, is filtered out, and the solids become high quality animal feed.

3. Fermentation: Distillers combine the wort with yeast, which turns the sugar into beer-like alcohol called wash. Takes between 2-7 days.

4. Distilling: In a pot still, the wash is heated until it turns into vapor. The vapor rises to the cooling plant, turning back into a liquid. This is called distillation, which removes any impurities. Distillers distill the Scotch two to three times.

5. Maturation: The liquid, or distillate, is put into used oak barrels to mature. Scotch must mature in oak casks for at least three years. There are many different aging times utilized by Scotch makers, keep in mind they can blend together different ages of Scotches to try to find the best balance.

6. Blending: In this optional stage, distilleries blend Scotches from various casks or distilleries to create different flavor profiles and kinds of Scotch. After blending, the Scotch then moves to the bottling process.


Here is a list of Vinocopia’s current Scotch brands:

  • AnCnoc from the Highlands region

  • Arran from the Islands region

  • Balblair from the Highlands region

  • Beinn Dubh from the Speyside region

  • Clan Macleod which is Blended Scotch

  • Edradour from the Highlands region

  • Glen Scotia from Campbeltown

  • Loch Lomond from the Highlands region

  • Macleod’s from all the regions

  • Six Isles from the Islands region

  • Smokehead from Islay

  • Clan Macleod which is Blended malt



  • olivia delmore
Locations in New Richmond Wisconsin & Stillwater Minnesota
45th Parallel Distillery in New Richmond, Wisconsin
45th Parallel Distillery

The Vinocopia team took a trip to 45th Parallel located in New Richmond Wisconsin recently in April of 2022. The team did a tour of the entire distillery including taking a gander at all the wonderful whiskey barrels. They even tried a few signature drinks at their cocktail bar. The team ended the tour tasting some of their delicious woodfire pizza. Upon visiting the distillery, the passion they have for making world class spirits is immediately clear.


45th Parallel Whiskey Barrels in New Richmond Wisconsin
Stack of 45th Parallel Whiskey Barrels

45th Parallel’s process is a full circle local production and begins when they pick up grain from Rusmar farm. They then mill, mash, ferment, and distill it all within our facility. Afterwards, the grain is shipped to another local farm where it is used as feed for livestock. Naturally, the livestock turn the grain into fertilizer for next year’s crops.


45th Parallel in New Richmond Wisconsin, Bloody Mary
45th Parallel Bloody Mary

45th Parallel Bar ad Restaurant Area
Restaurant & Bar Area

Wisconsin made 45th Parallel Espresso Martini
45th Parallel Espressso Martini

SLOW DISTILLATION

When you conduct slow distillation you can separate all the different components and respect your temperatures during the process. Today many “craft” distillers use a hurried approach that minimizes, or even rejects these frameworks.


Still at 45th Parallel
45th Parallel Still

New Richmond's Wisconsin Whiskey Barrels
45th Parallel Whiskey Barrels

SLOW MATURATION

When you understand that time is a factor you cannot control, you focus on the ones you can. Temperature and humidity are two very important elements in the maturation process. Many try to speed up the aging process by using higher temperatures and using smaller barrels. This results in a hard and disproportionate amount of tannins. There is no substitute for time. It is a fundamental part of achieving high-quality products.


Today many distillers care more about maturing their spirit quickly with wood extracts. A traditional slow maturation process results in a full-bodied flavor that can only be accomplished from years in high-quality wood barrels. Time is constant and cannot be controlled. The Vinocopia team had so much fun touring the New Richmond 45th Parallel location, we are eager to check out their new Stillwater location, which also includes a cocktail bar and restaurant.


Vinocopia team member enjoying a bloody mary at 45th Parallel in Wisconsin
The Vinocopia Team Enjoying a Bloody Mary


Vinocopia team meeting in New Richmond Wisconsin at 45th Parallel
Vinocopia Team Meeting