{"page_id":8232,"is_owner":false,"has_previously_ordered_from_owner":false,"is_published":true,"can_access_v2_rollout":null,"can_access_custom_pages_rollout":null,"is_custom_pages_rollout_complete":true,"can_toggle_publish":null,"is_global_site":true,"account_applications_disabled":false,"single_component_component_collection_names":["cta","text_and_left_image","text_and_right_image","header_and_text","product_list","banner"],"marketing_materials_name":"Trade Assets","owner_id":5044,"owner_name":"Hotaling \u0026 Co.","owner_class":"SupplierCompany","owner_class_display_name":"Supplier","can_manage":false,"page_name":"About","component_collections":[{"type":"header","company_logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/supplier_company_profiles/logos/original/260/Hotaling___Co._Logo.png?1588345190","header_image_url":"//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/banner_1-3332bb0533953745f06a84c2d49e80287b400e74dc7ff666bed56c8d80a97fd5.jpg","marketing_hub_pages":[{"url":"/sc/hotalingandco/about","name":"About","id":8232,"active":true,"is_published":true,"placement_position":0,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/sc/hotalingandco/trade-assets","name":"Trade Assets","id":8233,"active":false,"is_published":true,"placement_position":1,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/search?all_vendors=true\u0026searched_from=marketplace-storefronts\u0026supplier_company_profile=260","name":"Portfolio","id":19127,"active":false,"is_published":true,"placement_position":2,"customizable":false,"is_custom_link":false,"is_external_link":false}],"customizable_pages":[],"core_pages":[{"url":"/sc/hotalingandco/about","name":"About","id":8232,"active":true,"is_published":true,"placement_position":0,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/sc/hotalingandco/trade-assets","name":"Trade Assets","id":8233,"active":false,"is_published":true,"placement_position":1,"customizable":false,"is_custom_link":false,"is_external_link":false},{"url":"/search?all_vendors=true\u0026searched_from=marketplace-storefronts\u0026supplier_company_profile=260","name":"Portfolio","id":19127,"active":false,"is_published":true,"placement_position":2,"customizable":false,"is_custom_link":false,"is_external_link":false}],"sign_in_path":"/users/sign_in","sign_out_path":"/users/sign_out","super_user_id_present":false},{"id":8530,"name":"Company Info","header":null,"type":"company_info","components":[{"id":260,"supplier_company_id":5044,"slug":"hotalingandco","description":"\u003cp\u003eHOTALING \u0026amp; CO. UNITES BRANDS THAT ARE ANYTHING BUT ORDINARY, CREATING AND CURATING A SELECTION OF SPIRITS AND COCKTAIL ESSENTIALS THAT SPEAK TO ARTISANAL EXCELLENCE.\u003c/p\u003e\n\n\u003cp\u003eBECAUSE FOR US, ARTISANAL SAYS MORE THAN SIMPLY PREMIUM. IT EVOKES THE PASSION, CARE AND TASTE WE DEVOTE TO OUR PROCESS—WHETHER WE’RE DISTILLING OR IMPORTING. OUR PORTFOLIO IS STOCKED BY THOSE WHO SHARE IN THAT QUEST FOR PERFECTION. WE’RE A FAMILY OF LIKEMINDED SPIRITS, INSPIRED BY OUR SAN FRANCISCO HISTORY AND BACKED BY OUR IN-HOUSE DISTILLERS AND PASSIONATE PARTNERS.\u003c/p\u003e\n\n\u003cp\u003eThe Hotaling \u0026amp; Co. portfolio has been assembled through a shared desire and passion for creating, curating, and building brands of remarkable quality and character:\u003cbr\u003e\n\u003ca href=\"http://www.hotalingandco.com/portfolio\" rel=\"nofollow\"\u003ewww.hotalingandco.com/portfolio\u003c/a\u003e\u003c/p\u003e\n","email":"info@hotalingandco.com","website":"http://www.hotalingandco.com","facebook_id":"HotalingAndCo","twitter_id":"hotalingandco","instagram_id":"hotalingandco","logo_file_name":"Hotaling___Co._Logo.png","logo_content_type":"image/png","logo_file_size":68747,"logo_updated_at":"2020-05-01T10:59:50.719-04:00","phone":"415-630-5910","google_geocode_id":2106094,"supplier_company_category_key":"","annual_case_volume":null,"created_at":"2020-05-01T10:59:50.229-04:00","updated_at":"2022-07-11T16:31:31.430-04:00","logo_processing":false,"linkedin_url":null,"owner_type":"SupplierCompany","category":null,"public_url":"https://buyer.sevenfifty.com/sc/hotalingandco","location":"San Francisco, CA, USA","location_url":"https://maps.google.com/?q=San+Francisco,+CA,+USA\u0026ftid=0x80859a6d00690021:0x4a501367f076adff"}],"default_images":null,"products":null},{"id":8596,"name":"Brand profiles","header":null,"type":"brand_profiles","components":[{"brand_profiles":[{"name":"AnCnoc","description":"anCnoc is a rather curious whisky. You see, this fine single malt is created using traditional production methods. It's just that we use them to make a refreshingly modern whisky (something that's reflected in our contemporary bottle design and packaging today).\r\n\r\nThe end result is a lighter-tasting single malt that doesn't compromise on quality.\r\n\r\nCurrent range :\r\nOur current range of whiskies is a demonstration of modern and tradition in all its complexity. All that remains now is to discover our range of single malt Scotch whisky.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2714/anc_Logo_0.png?1597860251","profile_url":"/b/ancnoc"},{"name":"Arran","description":"Arran has soaring hills and rugged coasts, rich farmland and dense forests, all concentrated into a compact parcel floating in the Firth of Clyde between the Ayrshire coast and the Kintyre peninsula. It’s known as ‘Scotland in miniature’, as it shares some of the characteristics of the Highlands and Lowlands, the mainland and the Western Isles.\r\n\r\nGreat malt whisky is a distillation of the place it’s made. The local water, microclimate and air quality all influence the spirit as it’s distilled and matured. Isle of Arran whisky couldn’t come from anywhere else but this wee rock, of twenty miles by ten. Our whisky is the island, bottled.\r\n\r\nThis geography is key to the character of our whisky. On this island, we make a spirit that reflects a range of regional influences, yet achieves a rare and unique personality all its own. Rather like the island itself.\r\n\r\nWith the arrival of our sister distillery in Lagg at the south end of the island in 2019, we are proud to be able to show visitors to our island the two very different sides to our island home.  From the impressive peaks of the north end where our un-peated Arran Single Malt is distilled, to the vast agricultural landscapes of the south where our heavily peated Lagg Single Malt awaits us in a few years time, we have a lot to offer our visitors.  One island, two distilleries - make us your next whisky destination!","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/5059/IOA_arran_distillery_brand_logo_pantone.png?1648680163","profile_url":"/marketing_hubs/7441"},{"name":"Balblair","description":"Balblair is what you imagine a distillery should be. Our home sits on an ancient Pictish gathering place, tucked away near the banks of the Dornoch Firth. \r\n\r\nOur time-intensive methods make for more flavour-intensive malts. In the words of our Distillery Manager, John MacDonald, “making whisky should be a craft, not a process.” And he ensures this runs through every aspect of what we do, right down to how we label our casks. Ours are hand-stencilled and dated by the men who filled them, affording our whisky the respect it deserves. \r\n\r\nPeople with a passion\r\nWe believe whisky is something to be enjoyed. It takes care, dedication and experience to create our whisky. Our approach is unhurried, uncomplicated, and uncompromising. The quality of our whisky is exceptional, and keeping it that way is what drives us; not quantity.\r\n\r\nAnd when people work here, they tend to stay. Ask any member of our team and they will tell you; it’s not just a job; it is a passion.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2715/BB_LOGO_POS_STRAPLINE_CMYK.png?1597951518","profile_url":"/b/balblair"},{"name":"Barsol","description":"BarSol is produced in one of the oldest distilleries of Peru, Bodega San Isidro, dating back to the1800’s. Both copper pot stills are over 100 years old.\r\nBodega San Isidro is located in Ica, one of the 5 official states, where Pisco can be made. The largest amount of pisco in Peru comes from the state of Ica. Over 250 producers are based in the state of Ica. The valley of Ica is extremely fertile, in the middle of a desert at the foot of the Andes, that is fed by rivers that carry rich minerals from the highlands to the coast of Peru.\r\nBodega San Isidro closed its doors to the public in 1969 due to the military government agricultural reforms which expropriated the vineyards from its owners and handed them to the working class.\r\nIn 2002, the Bodega was acquired by Diego Loret de Mola and Carlos Ferreyros. They revamped the distillery and lead the Pisco category to new levels in the export market, becoming the #1 exporters in 2005.\r\nBarSol adheres to the classic pisco pot distillation method used for centuries in Peru; BarSol pisco is crafted in small batches and distilled to bottle proof; neither water nor any other ingredients are added, thereby creating an exceptional spirit of exquisite purity, clarity and smoothness.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2080/Seal_PMS478_L.png?1588962452","profile_url":"/b/barsol"},{"name":"Caorunn","description":"Caorunn is a small batch, quadruple-distilled Scottish Gin personally crafted by one man – our Gin Master, Simon Buley. Using only the finest pure grain spirit, natural Scottish Water and 11 botanical gin ingredients, he personally crafts each and every bottle of Caorunn.\r\n\r\nNestled deep in the stunning landscapes of the Scottish Highlands you'll discover the home of Caorunn. Premium and small batch, our handcrafted gin is made with the care and passion you would expect from our renowned Scottish spirit making expertise.\r\n\r\nBalmenach Distillery's rugged location in the heart of the Cairngorm National Park furnishes Caorunn with the world's finest ingredients for crafting artisan gin. Crystal clear Scottish water is married with locally foraged botanicals to create a gin of supreme quality and heritage. Savoured around the world, Caorunn offers the drinks connoisseur the opportunity to embrace a wildly sophisticated gin of unrivalled quality.\r\n\r\nThe history of Balmenach Distillery is as old as it is acclaimed. One of the first distilleries in Scotland to be licensed in the production of Scotch whisky in 1824, Belmenach has been a byword for excellence for nearly three centuries.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2716/caorunn_logo.png?1597862721","profile_url":"/b/caorunn"},{"name":"Chinaco","description":"Chinacos were wealthy landowners during the 18th and 19th centuries who, out of necessity, became legendary fighters. The Chinaco warriors tirelessly defended Mexico during both the War of Reform and the French Intervention in the mid-1800s. Their leader was General Manuel González, and the history of Tequilera La Gonzaleña, producer of Chinaco Tequila, begins in 1856 when General González acquired land in the Mexican state of Tamaulipas. Almost a century later, in 1966, a hurricane devastated the plantations of Tamaulipas, leading residents to plant alternative and more lucrative crops. Blue agave was an ideal option, as it was in growing demand and well-suited to the climate and soil conditions of the region. Guillermo González, the great-grandson of General Manuel González, was Mexico's Secretary of Agriculture at the time. He agreed to sell the region's blue agave plants to a major tequila producer in Jalisco, the only Mexican state that could legally produce tequila at the time. When the agave plants matured eight years later, the tequila producer refused to pay Guillermo González the agreed-upon price. Left with no buyers for the agave, and refusing to sell them for less than promised, González became a warrior in his own right. He battled against the larger distillers and successfully lobbied the Mexican government for an amendment that would allow for tequila production outside of Jalisco. After four years of petitioning, Tamaulipas received Denomination of Origin status and this gave rise to Tequilera La Gonzaleña in 1977, the first tequila distillery in Tamaulipas and home of Chinaco Tequila.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2081/Logo-ChinacoOnWhite-PMS.png?1588962814","profile_url":"/b/chinaco"},{"name":"Christian Drouin","description":"EXTENSIVE VINTAGE STOCKS ARE THE BACKBONE OF THIS CLASSIC PAYS D'AUGE CALVADOS\r\nA COUNTRY HOUSE IN NORMANDY\r\nCalvados has been in production for more than 400 years, but C. Drouin Calvados began rather unintentionally around 1960. Christian Drouin Sr., grandfather to the current head of the company Guillaume Drouin, purchased a country house in the Pays d'Auge area of Normandy in 1960. The house sat on a farm with an apple orchard, and Drouin Sr. harvested the apples on his estate in hopes of seeing a return. He was disappointed to find that the price for apples was so low that he wouldn't even recoup his harvesting expenses, so he held onto his fruit and sought an alternative solution.\r\n\r\nDrouin Sr.'s friend, Pierre Pivet, had a mobile still and would travel to various farms to distill cider into calvados. This friend agreed to advise Drouin Sr. on pressing his apples into cider and distilling the cider into calvados, teaching him the art of making calvados from start to finish. Thanks to Pivet, even the earliest vintages of calvados produced were of a consistent and high quality.\r\n\r\nTHE NEXT GENERATION TAKES DROUIN CALVADOS TO MARKET\r\nDrouin Sr. made calvados year after year, but was too busy to establish the sales and distribution network to get it out into the market, so his stocks continued to mature in the cellars. After twenty years of this, his son, Christian Drouin, set out to bring the company to life with sales and distribution. The calvados stocks in the cellars had never been blended together, so individual vintages remained in separate casks and were available to use for blending and single vintage bottling. At the time, calvados was not viewed as a high-end spirit on par with cognac, and it was largely consumed in France and neighboring countries. Drouin wanted to change that, and worked to get his calvados into Michelin-starred restaurants and the best bars to help elevate the category.\r\n\r\nTHE C. DROUIN ESTATES\r\nThe original farm was used exclusively for production until 1990, when a second estate was purchased nearby. Today, about half the apples used for C. Drouin calvados come from the 20 hectare orchard at the original farm, and the other half are sourced from five nearby growers that have a long relationship with Drouin family. Thirty different varieties of apples are used, falling into four categories: sweet, bittersweet, bitter and acidic. Different varieties ripen at different times between late summer and early winter, so apples are stored until the proper mix has been achieved. Then the various varieties from each of the categories are blended together and pressed into cider simultaneously. The cider is all pressed at the original farm, with wild yeast fermentation taking place at both properties in a combination of 100+ year-old wooden vats, stainless steel tanks and concrete tanks. All distillation takes place at the new estate. There is a total of three stills. The original mobile pot still from 1946, which was designed and operated by Pierre Pivet, continues to be used. There are two stills on the mobile platform, heated by direct fire, and a third, charentes-style still has also added to expand production. Maturation in a diverse range of previously used barrels takes place on both properties, though reconditioned ex-Bordeaux barrels from top chateaux are used the most.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2082/CD_logo2_korr___Calvados_copier.png?1588963153","profile_url":"/b/christian-drouin"},{"name":"Convite Mezcal","description":"Convite is rooted in celebration: Named for the Oaxacan colloquialism meaning “invitation to feast,\" this distinctive mezcal embodies the warmth that comes from sharing with those around us. It is the spirit of convite, full of flavor, life, and joy. It pays homage to its Oaxacan heritage, from the generations-old process that transforms wild agave into our premium mezcal to the design of its bottle evoking an etched clay pot. Yet for all of its artisanal qualities and the craft that creates each glass, Convite is, at its heart, about connection: The threads of a rich heritage that create the fabric of the San Baltazar Guelavila community from which it comes, the ties between the past and the present, and the feeling of gratitude and euphoria that comes when we join together in celebration.  CONVITE is proud to be a 100% Oaxacan industry. \r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2052/logo_convite_blanco.png?1588345746","profile_url":"/b/convite-mezcal"},{"name":"Daftmill Distillery","description":"Daftmill Distillery is situated near Cupar in Fife, making it one of nine active Lowland distilleries. The distillery was commissioned in 2005, though only began production in earnest in 2006. The business is owned by Francis and Ian Cuthbert whose family has farmed the land since the 1980s. Despite having a full stock portfolio the business only began releasing their whisky at 12 years old in 2018.\r\n\r\nDaftmill is a true farm distillery with a unique production schedule. All the barley used for production is farmed by Francis Cuthbert on the estate. The whisky is all distilled by Francis in the farm off-season; two months in summer and two month in winter – this is a very traditional way of running a distillery that hasn’t been seen in Scotland since the 1800s. Daftmill is also one of Scotland’s smallest distilleries by output, distilling only 20,000 LPA or about 100 casks per year.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2905/Daftmill_Logotype_Transparent.png?1602164236","profile_url":"/b/daftmill-distillery"},{"name":"Denizen","description":"Inspired by the Latin word Deintus meaning “from within” and commonly used to describe free-spirited people who traveled the world in search of new experiences, Denizen was developed with the vision to recreate a premium old-school rum with character that brings back the rums of yore - To FREE THE FLAVOR!\r\n\r\nDenizen offers award-winning, historically-inspired rum made by blending the rum from various islands to craft a spirit that recreates what was used in classic tiki cocktails. Denizen uses a minimum of three different rums in each of its expressions in order to achieve maximum complexity and flavor.\r\n\r\nDenizen is produced in collaboration with E\u0026A Scheer, one of the world's leading rum importers and blenders. Based in Amsterdam, the company has a history reaching back to 1712, when they were part of the Dutch West Indies Trading Company.  \r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2121/Denizen_Brand_Logo_without_Tagline.png?1589305910","profile_url":"/b/denizen"},{"name":"Dingle Distillery","description":"Dingle Distillery has rekindled the tradition of independent distilling in Ireland. Two hundred years ago, Ireland had over a hundred officially recognized distilleries; by the turn of this century there were two. When Dingle Distillery launched in 2012, it was the first purpose built privately owned distillery to open in over 150 years in Ireland, it represented a milestone in the history of distilling in Ireland. Dingle Distillery is the only distillery in Ireland at present that exclusively produces and bottles its own whiskey.\r\n\r\nThe Dingle Whiskey Distillery is not in the business of creating megabrands, the approach is essentially artisan. Dingle Distillery marries casks. It doesn’t blend! It sources its grain from over 50 farms across Ireland to help ensure consistency in distillation, and is one of only 2 distilleries in Ireland at present that uses timber wash-backs and fermentation tank. Dingle Distillery casks into over 20 cask types. The unique Dingle Whiskey continually matures in the mild, moist climate of Ireland’s South-West coast and the first spirits are bottled into a magnificent single malt whiskey. In addition to Dingle Whisky, you can also enjoy the fruits of their labor in the form of Dingle Original Gin and Dingle Artisan Vodka.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2083/Dingle_Distillery_logo'14_%28blue%29-01.png?1588963594","profile_url":"/b/dingle-distillery"},{"name":"Edmond Briottet","description":"The Maison Briottet story begins in 1836 when the firm was founded by vineyard owner James Demontry, though at the time the business just traded wine. Edmond Briottet eventually took over running the firm, and soon thereafter acquired his father-in-law's wine trading company along with the facility at 12 Rue Berlier in the historic center of Dijon, where the company operates today. The location of the production facility is an important part of the Briottet vision, though it presents significant logistical challenges for production. Access for trucks on the small one-way street is difficult, and space is extremely limited, creating a limit on how much can be produced. Everything is made in small batches and only a tiny amount of stock is kept on hand. As Crème de Cassis de Dijon became more popular over time, Edmond transitioned his company away from trading wine and towards the production of the crème. By 1949, Edmond's son Andre produced Crème de Cassis de Dijon exclusively, and the company was making a name for itself in the local industry through active involvement in organizations furthering the development of Crème de Cassis de Dijon. Fifth generation Gérard Briottet joined the company in 1977, and recently retired in 2014. He passed operation of the company on to his children, Vincent and Claire Briottet, who joined the company in 2010 and look to take the Briottet legacy into the future.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2084/LOGO_BRIOTTET_COULEUR.png?1588963778","profile_url":"/b/edmond-briottet"},{"name":"English Harbour","description":"Aged expressions of rum by the distillery that brought rum production back to Antigua in 1932. Antiguan rum dates back to the early 1700s, with records showing sales to the United States, or what would become the United States, in the 1720s. Although rum production had ceased on Antigua, the locals still had a taste for it, leading to the establishment of \"rum shops\". Rum shops would import rums from Barbados and concoct their own blends using different rums and spices. The blends would carry colorful brand names, such as Red Cock and Silver Leaf, and customers would bring in their own bottles to be filled. Rum shops still exist today, but are extremely rare as they became associated with drunkness over the years and traditional bars became more popular.\r\n\r\nIn 1932, a group of Portuguese rum shop owners joined together to create Antigua Distillery Ltd., initially producing rum under the Cavalier label. In 1993, the English Harbour brand was created, and with the launch of the five year old in 2001, aged rums became their focus.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2085/EnglishHarbour_Logo_%281%29.png?1588963965","profile_url":"/b/english-harbor"},{"name":"Etter","description":"Set among the towering Swiss Alps in the Zug region of Switzerland, the Etter family has been producing fruit-based spirits since 1823. Johann Baptist Etter started things off when he started distilling cherries into kirsch on his farm. The Etter business was formally founded in 1870, when Johann's son Paul made eau de vie production his main occupation and moved the company from his farm to a facility in the town of Zug. Fifth generation Gabriel Gallicker-Etter took over management of the company from Hans Etter in September 2013. Hans remains a constant presence at the distillery, however, imparting his wisdom and experience — particularly with regard to tasting and blending. Etter remained at its original location until 1980, when it moved across town to a modern production facility.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2086/78f0418a18b8b0c27d83fa9131471ee7.png?1588964291","profile_url":"/b/etter"},{"name":"F. Meyer","description":"The tiny hamlet of Hohwarth is located in the Ville Valley. There are some 10,000 inhabitants spread through the valley, though fewer than 1,000 live in Hohwarth. It was here in 1958 that Fridolin Meyer founded F. Meyer. In 1976, Fridolin's son Jean-Claude Meyer joined the company, and today the third generation, Arnaud and Lionel Meyer, manages the operations of the distillery. The distillery is still located at the same place in Hohwarth, though a second building was recently added across the street from the original, and the stills are now located there along with some maturation tanks.\r\n\r\nFruit is sourced both locally and from neighboring countries. The Alsace region is known for its orchard fruit, particularly cherries and plums. Fermentation occurs for six weeks in temperature controlled stainless steel tanks ranging from 200 to 400 hectoliters. A pair of new 1,000-liter German copper pot stills was purchased in 2004, and the fermented fruit is double-distilled. Maturation takes place in steel tanks for two to five years, followed by filtering and bottling on-site.","logo_url":"/assets/logos/medium/missing.jpg","profile_url":"/b/f-meyer"},{"name":"Gooderham and Worts","description":"Consisting of a premium blend of four diverse grains: corn, wheat, barley and rye, Gooderham \u0026 Worts Four Grain whisky is an homage to the original Toronto distillery, Founded in 1832, Gooderham \u0026 Worts. All four grains are distilled and aged separately in a combination of new virgin oak casks and used bourbon casks before blended. The wheat, barley and rye components are both pot and column distilled, while the corn has been double column distilled. Bottled at a higher strength to highlight the characteristics of each grain and distilled true to the tradition Gooderham \u0026 Worts started in 1832.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2125/G_W_logo.png?1589326054","profile_url":"/b/gooderham-and-worts"},{"name":"Hankey Bannister","description":"Meet Messrs. Hankey and Bannister. Theirs is a story of what happens when two remarkable men share an idea and follow it through with conviction and passion. They determined to make their own superior Scotch whisky blend and together they created a true aristocrat amongst whiskies, which has been enjoyed in society for over 250 years.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2720/HB_logo_GOLD.png?1597864025","profile_url":"/b/hankey-bannister"},{"name":"Hine Cognac","description":"Hine has a great passion for cognac. They are devoted to quality and excellence in the art of making cognac — the story of our time-honoured traditions and our quest for innovation too. Savouring a HINE cognac takes you on a sensory voyage; a sensuous, evocative experience redolent with spicy, floral, fruity and oriental notes — like the finest perfume. Indeed, tasting a HINE cognac is an art and an art de vivre: we hope very much that you will enjoy sharing and relishing many special HINE moments with close friends and acquaintances.\r\n\r\nSince 1763, the enchanting style of its elegant cognacs has formed the essence of HINE's prestige. Ageing in French oak barrels with delicate tannins, HINE cognacs evolve their delicate fruity aromas and subtle perfumes.\r\nA HINE Cognac, like a fine perfume, takes you on a journey of discovery, a sensuous and evocative experience.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2118/Hine_Logo.png?1589305119","profile_url":"/b/hine-cognac"},{"name":"Hirsch","description":"In 1974, when A.H. Hirsch first imagined his now legendary bourbon, he set the gold standard for thoughtful American whiskey.\r\nToday, Hirsch continues to pursue whiskey as an explorer might consider uncharted territory. We believe the world is full of possibility, there’s always room for discovery, and craft is best balanced with experimentation. With obsessively discerning selections, Hirsch continues to blaze trails for the adventurous.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2165/Hirsch_black_logo.png?1589931749","profile_url":"/b/a-h-hirsch"},{"name":"Junipero Gin","description":"The first of its kind, Junipero fearlessly led the birth of American craft gin in 1996.\r\n\r\nJunípero is Spanish for juniper berry the main botanical in gin. Hell bent on elevating juniper \u0026 citrus flavors, the distilling team forged a new path by crafting each batch of Junipero in a small copper pot still, scouring the globe for the most expressive botanicals, and boldly bottling at an unfiltered 98.6 proof.\r\n\r\nDecades later Junipero is still made by hand in San Francisco and celebrates those who break with convention to pursue an original path.\r\n\r\n 49.3% ABV / 750mL","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2120/Cropped_Junipero_Logo_Black.png?1657571488","profile_url":"/b/junipero"},{"name":"Lot 40","description":"The ultimate expression of Canadian Rye Whisky, Lot 40 is 100% rye grain that is made the old-fashioned way – distilled in a traditional copper pot still one batch at a time to preserve the notes that truly define rye whisky.\r\n\r\nLot 40 is the Canadian whisky that showcases the full gamut of flavors of rye grain. No other grain produces flavors as bold, distinctive and varied as rye, and with a mash bill of 100% un-malted rye sourced locally from farms in southern Ontario, Lot 40 represents Canadian rye whisky in its purest form. Lot 40 is once column distilled then once copper pot distilled to concentrate the rye’s grain character. It is then barreled and aged in charred virgin oak. The use of virgin oak barrels provide higher vanilla, toffee and caramel notes than you would\r\nobtain from traditional American bourbon barrels. Lot 40 provides the perfect alternative to all classic whiskey cocktail recipes. ","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2124/Lot_40_Logo.png?1589325700","profile_url":"/b/lot-40"},{"name":"Luxardo","description":"Currently under direction of the sixth generation of Luxardos, the Luxardo company is completely family owned, honoring the tradition Girolamo established 190 years ago. The family owns and manages the largest European orchards of the sour cherry Marasca variety, with 30,000+ trees located near Padova and Venice in northeastern Italy. Today, the Luxardos are producing a full line of classic, high quality, Italian liqueurs. Refined Italian craftsmanship and generations of expertise go into every stage of Luxardo products. With the mounting interest and expertise in the art of cocktails and Mixology, the Luxardo line continues to amass a dedicated following.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2119/Luxardo_New_Logo_%281%29.png?1589305324","profile_url":"/b/luxardo"},{"name":"Mekhong","description":"Mekhong, The Spirit of Thailand, has distinct and alluring identity deeply rooted in the heritage of its home country. The spirit is created through a secret production process that has been passed down from generation to generation, utilizing raw ingredients that exude a true Thai essence.\r\n\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2721/Mekhong-bold-ver-01.png?1597864262","profile_url":"/b/mekhong"},{"name":"Nikka Whisky","description":"The founder of Nikka and the father of Japanese whisky, Masataka Taketsuru came from a long line of sake brewers dating back to 1733. Destined to continue the legacy of making spirits, he trained as a chemist and was quickly recruited by the liquor company Settsu Shuzo. With a plan to make Japanese whisky, Settsu Shuzo sent Taketsuru to Scotland in 1918. He enrolled at the University of Glasgow, and became the first Japanese to study the art of making whisky. He took chemistry courses at the university and apprenticed at distilleries, learning first-hand from craftsmen and training as a blender. \r\n\r\nDuring his apprenticeship, Taketsuru met Jessie Roberta Cowan, a Scotswoman, with whom he fell madly in love. They married a year later. Jessie changed her name to Rita, and moved with Taketsuru back to Japan, to become his eternal muse and support throughout his career.\r\n\r\nArmed with Scotland’s distilling knowledge the love of his life, Taketsuru returned home to discover that the economy had taken a turn for the worse. The project he had undertaken with\r\nSettsu Shuzo would never see the light of day, and he was out of a job in less than a year. Nevertheless, the determined Taketsuru powered on and found work with the company Kotobukiya. He used what he had learned in Scotland to create a Japanese style of whisky, even adopting the Scottish convention of spelling of whiskey without the “e.”\r\n\r\nAfter a 10-year contract with Kotobukiya, Taketsuru set out on his own to scout the land for the site of his future distillery. He built Japan’s northernmost distillery, Yoichi, on the island of Hokkaido, and Nikka was born in 1934.  In 1936, Taketsuru began distilling his own whisky at Nikka, and released the first bottle in 1940 despite the onset of war. Yoichi never ceased production, and to this day still crafts whisky in the traditional manner with pot stills heated by direct coal fire-a practice that is rare and no longer used in Scotland. \r\n\r\nTaketsuru’s early successes prompted the development of a second distillery in 1969, this time built on the island of Honshu in the foothills of the Miyagi prefecture, two hours north of Tokyo. This area is known for its water and is famed for hot springs and waterfalls. The distillery is surrounded by mountains and sandwiched between two freshwater rivers, providing fantastic humidity and air quality conditions for its soft and mild malt.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2128/NIKKA_WHISKY_logo_%28Eng%29.png?1589327428","profile_url":"/b/nikka-whisky"},{"name":"No.3","description":"Unburdened by the inessentials, No.3’s botanicals stay true to the quintessential style of a London Dry Gin, bringing together the perfect balance of juniper, citrus and spice. This classic London Dry Gin is perfect in a Martini, and other classic cocktails as well as classic cocktails with a twist. \r\n\r\nNo.3 is produced by Berry Bros. \u0026 Rudd (London's oldest wine and spirit merchant, established in 1698). It took Berry Bros. \u0026 Rudd along with an expert team including Dr. David Clutton, the only person in the world with a PhD in Gin, 730 days to painstakingly refine and create the World’s Best Gin recipe. Today, ten years after its inception, the No.3 proprietary recipe (a thoughtful blend of only six essential botanicals) upholds the timeless taste that its creators envisioned a decade ago. To meet Berry Bros. \u0026 Rudd’s exacting standards they chose to distill No.3 in a unique 100-year-old, brick-encased copper pot still in Holland, the home of gin. This allowed them to achieve a pure and clean spirit that is the perfect balance of juniper, citrus \u0026 spice.\r\n\r\n Since its launch in 2010, No.3 Gin has garnered more than 20 awards for excellence and is the only gin to have won the International Spirits Challenge ‘Best in Class’ Gin Trophy four times. In 2019, No.3 Gin earned Supreme Champion Spirit distinction at the International Spirits Challenge. It is the only gin to have won this recognition. \r\n\r\n◦ Double Gold, San Francisco World Spirits Competition, 2020\r\n◦ Supreme Champion Spirit, International Spirits Challenge Award 2019\r\n◦ 5 Stars cocktail commendation for Dry Martini, Ultimate Spirits Challenge 2018 \r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2123/No3_Gin_AOP_Horizontal_KO_GRADIENT.png?1589324057","profile_url":"/b/no-3"},{"name":"Old Pulteney","description":"On the most northerly shores of Scotland, where the North Sea meets the Caithness coast, there is a town; home to a whisky which captures the very essence of its location. This is Wick and we are Old Pulteney; the maritime malt.\r\n\r\nWith traditional warehouses exposed to the invigorating sea air blowing in off the North Sea, Old Pulteney captures the taste of the sea in every drop of its liquid gold. From subtle coastal chords to more defined salty notes, the flavor of our whiskies says much about the role and influence of our home.\r\n\r\nOur whiskies range from award winning, definitive single malts to critically acclaimed limited edition releases, each defined and shaped by our inspiringly distinctive and lively coastal location.\r\n","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2717/OP-Full-Lockup-RGB-Positive.png?1597863043","profile_url":"/b/old-pulteney"},{"name":"Phraya","description":"Liquid Gold: \r\n“Phraya” is a Thai word used in the old days. Its meaning refers to one of the highest ranks bestowed upon a person by the King. This rank is granted only for outstanding service to the monarch and the country, thus reflecting the exceptional ability of a person. Hence this word is chosen for its befitting meaning of the fine spirit label with unparalleled characteristics.\r\n\r\nPhraya is crafted in the province of Nakhon Pathom, the nation’s first and oldest city. Not only important archaeological remains are found here, sugarcane farms are a common sight making sourcing of this primary ingredient effortless. Abundance of freshly-cut sugarcane and temperate climate of this centrally located city provide a perfect setting for the art of rum-making.\r\n\r\nHeritage \u0026 Origin:\r\nEstablished in 1977, Sangsom Distillery is one of the oldest distillers in Thailand. It has been producing top-selling brands of Thai rums for several decades. In 2011, Phraya was introduced using the distiller’s innovativeness and expertise.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2722/Logo-PHRAYA-uncast-Gold.png?1597864707","profile_url":"/b/phraya"},{"name":"Pike Creek","description":"Pike Creek is a whisky crafted by the elements. Pike Creek is double distilled in column still and aged in a non-climate controlled warehouse with no electricity. Once in the barrel, Pike Creek whisky is subject to the dramatic northern climate and extreme seasonal swings in temperature. Exposed to the sub-zero winters and hot summers of Ontario, the barrels contract and expand releasing the rich tannins and vanilla notes hidden deep inside the oak staves. Understanding that the maturation of whisky is an art, as much as a science, wood is the most\r\nessential element in the production of Pike Creek. Pike Creek is aged 10 years, then finished in rum casks. With the surrounding environment playing such a pivotal role in its production, Pike Creek is redefining the category of Canadian whisky as we know it. Master Blender Dr. Don Livermore ensures that the high quality standards of Pike Creek are achieved from grain to glass. An extraordinarily full and robust whisky with fragrant nose of dried fruits and underlying notes of spice and toffee.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2126/pike_creek.png?1589326209","profile_url":"/b/pike-creek"},{"name":"Senior and Co.","description":"Senior \u0026 Co. Curaçao of Curaçao is the only truly authentic curaçao in the world, sourcing its lahara oranges from a single plantation on Curaçao. The oranges are harvested by hand while slightly underripe when the peel is most suitable for liqueur production. Each peel is cut into four pieces using a wooden knife, because a metal knife will stain the peels. The pieces of peel are dried on a metal plate in sunlight for approximately five days. Under no circumstances can the peels get wet, so great care is taken to cover the peels at night. The dried peels are put into cloth \"jute bags\" with secret spices and herbs, and the jute bags are hung inside the still, which is filled with alcohol dervied from natual cane sugar, and cooked for three days. The kettle is then cooled down and the bags are removed. Water is added, and distillation takes place over three days, resulting in a small batch of 55 gallons, which is the base spirit for the liqueur. The distillate is moved to a blending tank, and water is added in addition to approximately 400 kilograms of sugar per batch. Curaçao of Curaçao is bottled on-site and available in three traditional colors: blue, orange and clear, and is Kosher certified.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2088/logo_senior_gold.png?1588964989","profile_url":"/b/senior-and-co"},{"name":"Speyburn","description":"SPEYBURN IS SPEYSIDE\r\nSpeyburn is a light, natural, sweet, classic Speyside whisky. It is Speyside. Nothing more. Nothing less.\r\n\r\n120 years since distilling the first drop, Speyburn is now more than a whisky. Bold, bright and full of character, our Speyside single malts are as inspiring to newcomers as they are to seasoned whisky enthusiasts, allowing everyone, everywhere to enjoy the beautiful simplicity of Speyside. Today Speyside proudly symbolizes all that is special about this great region. To celebrate Speyside, we currently offer a range of expressions; Bradan Orach, Speyburn 10 Years Old, Speyburn Arranta Casks, Speyburn Companion Cask, Speyburn 15 Years Old and Speyburn 18 Years Old. Whichever Speyburn offering is selected, you can expect to enjoy the classic taste of Speyside in every dram. After all, Speyburn is Speyside.\r\n\r\nJOHN HOPKINS\r\nSpeyside founder, John Hopkins discovered a unique spot, in the heart of Speyside, ideal for making exceptionally smooth whisky. The region was already famous for its whisky however what John Hopkins brought to Speyside was an innovative spirit and the determination to do things right. In 1897 Queen Victoria was celebrating the 60th year of her reign and Hopkins, never one to let a celebration go to waste, set himself a challenge. He said he could build a distillery and craft a whisky in time to toast the Queen’s Diamond Jubilee.\r\n\r\nTHE GRANTY BURN\r\nWhile hunting for the perfect spot for his distillery, Hopkins discovered the Granty Burn - an untouched stream hidden in a secluded Speyside valley. He knew that the exceptionally pure water of this burn would produce a remarkable whisky with a naturally refreshing character. Then, enlisting the help of world famous innovator and architect, Charles C. Doig, they designed a building that worked within the constraints of the land.\r\n\r\nTHE DISTILLERY\r\nThese narrow glens aren’t a common spot for distilleries and for good reason. Space was a precious commodity and every last inch had to pull its weight, it’s fair to say, Hopkins’ task was not easy. He had to be resourceful and open-minded. Equally, though, it was an opportunity he could not afford to pass up. Instead of building out, he built our distillery up through the trees. Instead of one vast drying floor, he raised his malt upwards using layer upon layer of mesh, infusing it with the vibrancy of the Speyside air.\r\n\r\nHISTORY\r\nOn the last night of the year, Hopkins and his team toiled through a storm of Arctic proportions to craft a whisky in time to toast the Queen’s Jubilee. Determined that their first bottle would bear the year 1897 on its label, the men battled against the elements wearing overcoats and mufflers to protect them from the freezing snow. After hours of hard work and with heroic efforts of his distillery men, Hopkins finally triumphed and was rewarded with the first barrel of Speyburn whisky.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2718/Spey_Logo_%281%29.png?1597863309","profile_url":"/b/speyburn"},{"name":"The King's","description":"In 1900, Edward bought a Daimler car, and thus became the first member of the Royal family to own an automobile. In 1905, he purchased seven more Daimlers in a single year. The Royal Physician became concerned about the monarch's health, exposed as he was to the elements by his passion for riding these horseless carriages. In 1903, Berry Bros. was granted a Royal Warrant and commissioned to formulate a liqueur which would warm and revivify His Majesty during his morning rides: The King's Ginger was born. In addition to serving as a tonic after a session of driving, The King's Ginger also became a tradition at the King's hunts. It is no coincidence, perhaps, that in the first season after the creation of the ginger liqueur, a record 1,300 partridge were shot in one day at Sandringham. In 2009, more than a century later, Berry Bros. \u0026 Rudd resumed production of The King's Ginger for a new generation to enjoy.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2089/KGL_logo_long.png?1588965201","profile_url":"/b/the-king-s"},{"name":"Ungava Gin","description":"Ungava Gin represents the spirit of the northern frontier where the vast Canadian tundra meets the icy seas. Ungava Canadian Gin reveals a style that is fresh and floral. The botanicals are sourced solely from the Canadian tundra surrounding Ungava Bay in northern Montreal. Wild rose hips give the gin its color and contribute to its sweet-tart, fruity dimension. Nordic Juniper brings a crisp citrus element to the taste and aroma. Ungava Canadian Premium Gin has quickly become one of the top selling Canadian distilled gins.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2127/ungava_logo.png?1589326508","profile_url":"/b/ungava-gin"},{"name":"Ypióca","description":"The story of Ypióca began in 1843, when Dario Telles de Menezes, who would go on to found the Ypióca Group, landed in Fortaleza, Brazil. He had traveled from Portugal, and ended up settling in Maranguape, near Fortaleza. His original intention was to farm sugarcane, but the farming business proved challenging and Menezes turned his focus to distillation. Three years later, the first Ypióca Cachaça was distilled and Ypióca was founded, making it the oldest Brazilian brand still in operation. The name Ypióca comes from the indigenous Tupi-Guarani language, and translates to \"red earth,\" alluding to the fertile soil conducive to farming cane sugar.\r\n\r\nMenezes ran the company until 1895, when his son Dario Borges Telles took control. Telles passed away at a relatively young age, and his widow, Eugenia Menescal Campos, took control of the estate. Campos would famously create the Ypióca logo, which she drew by hand. Campos ran the company until 1924, when her son Paulo Campos Telles assumed control, and barrel maturation using local balsam wood barrels was incorporated into the production process. Another big innovation Telles introduced at Ypióca was offering the cachaça in one liter glass bottles, which were hand-covered in carnauba straw, a practice that continues to this day.\r\n\r\nPaulo Campos Telles ran the company until 1970, when his son Everardo Telles took over. Acknowledging Ypióca's contribution to the cachaça industry and Brazil, Everardo Telles opened the Cachaça Museum in 2000 at the first Ypióca headquarters in Maranguape. The Ypióca story continues to evolve and advance. In looking to the future, Ypioca maintains a strong focus on environmental sustainability. Ypióca owns and manages its own sugar plantations, allowing the company to choose varieties of sugarcane to complement various types of soil, and till the land with an eye toward soil preservation rather than maximum yield. Not letting any part of the process go to waste, Ypióca's spent sugarcane becomes recycled cardboard boxes in which the product is shipped.","logo_url":"https://s3.amazonaws.com/media.sevenfifty.com/producers_supplier_company_profiles/logos/medium/2090/ypi-logo-full.png?1588965388","profile_url":"/b/ypioca"}]}],"default_images":null,"products":null},{"type":"footer","social_media":{"website":"http://www.hotalingandco.com","facebook_url":"https://www.facebook.com/HotalingAndCo","twitter_url":"https://www.twitter.com/hotalingandco","linkedin_url":null,"instagram_url":"https://www.instagram.com/hotalingandco"}}],"portfolio_path":"/search?all_vendors=true\u0026searched_from=marketplace-storefronts\u0026supplier_company_profile=260","possible_buyer_relationship":false,"account_already_confirmed":false,"owner_is_vendor":false,"completed_account_application":false,"account_applications_disabled_and_does_not_use_ians":false,"account_application_cta_json":{"uses_ians":false,"aa_cta_image":"//d2510cgyzu7yiu.cloudfront.net/assets/handshake-icon-e68f660499699ba5f3ca2d74a340d7893143a3b9e77251b33cbbf98c1ef840da.png","aa_modal_application_image":"//d2510cgyzu7yiu.cloudfront.net/assets/application-97279b6cb9ea1f19e20304ddcb59e180f4ad6004248a47ac9caf34c945c1803b.png","aa_modal_success_image":"//d2510cgyzu7yiu.cloudfront.net/assets/check-e1b7bd2cd2f57032eeb99927f927087e46de9e91a74e54b7074c945e541c3cf7.png","aa_cta_link":"","find_account_number_link":null},"in_zone":null,"social_media":{"website":"http://www.hotalingandco.com","facebook_url":"https://www.facebook.com/HotalingAndCo","twitter_url":"https://www.twitter.com/hotalingandco","linkedin_url":null,"instagram_url":"https://www.instagram.com/hotalingandco"},"marketing_hub_id":4123,"owner_edit_path":"https://www.sevenfifty.com/profile/edit","producers_index_path":"https://www.sevenfifty.com/producers_supplier_companies","supplier_hub":null,"default_image_urls":{"single_component_component_collection":"//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/banner_1-3332bb0533953745f06a84c2d49e80287b400e74dc7ff666bed56c8d80a97fd5.jpg","product_list":["//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/product_list_product_0-52c29517beac094bd171990854d5a49991d7ecee4f3d3dcad8118fccb78e6d88.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/product_list_product_1-9b7d5620230e6debea017c1899533fabde759a0af357c9b9dd657f4e139d27a7.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/product_list_product_2-0e70992c8bb368a910a96e692a45551a398d3f0ac4d8f95f95013c52a47f30a0.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/product_list_product_3-5ddf40688f0a05f64cbb13a4843a50a54e0499ca181b8374be9826113d946512.png"],"multi_component_component_collection":["//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/featured_lists_component_0-de43c0e61e8fba0dc97352a9fdfeb4c7dc49bd5d538207bb8cd208cf4f3d446b.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/featured_lists_component_1-d38677792d627c281b68bcbc9e4b603104cc67ef77d345601dd0e9051f3eecbf.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/featured_lists_component_2-e72d7faac569b5c8a1396b0adc5d98332e80e45202a919e2149ec397241cda34.png","//d2510cgyzu7yiu.cloudfront.net/assets/marketing_hubs/featured_lists_component_3-2b1f0d22042e812733b4302daf8deaeb690b8184045bfb58de78d92731aad9fa.png"]},"template_name_map":{"cta":"Call to action","text_and_left_image":"Text and left image","text_and_right_image":"Text and right image","header_and_text":"Header and text","product_list":"Product list","banner":"Banner","featured_lists":"Featured lists"},"display_add_to_cart_widget":null,"flash_hash":{"alert":null,"notice":null,"success":null},"global_marketing_hub_url":null,"current_market_name":null,"existing_markets_marketing_hubs":[{"marketing_hub_id":4123,"name":"Global Site","url":"https://buyer.sevenfifty.com/marketing_hubs/4123","zones":[]}],"available_marketing_hub_zones":null,"share_url_path":"/sc/hotalingandco","can_manage_markets":false,"update_path":"/sc/hotalingandco/about","home_page_name":"Home","new_page_name":"New Page","edit_help_button_url":"https://support.provi.com/s/","vendor_contacts":[],"buyer_vendor_edit_path":null}