We love working with spearmint. When it is first macerated in our brandy base, the resulting color is brilliant emerald green. This fades with time, as all chlorophyll does in the absence of preservatives or artificial color, into a golden hue. We think of this process as mimicking the changes to California’s hills - fresh green growth following winter rains give way to iconic golden hills of summer. While some spirits makers turn to extracts or dried mint, we firmly believe that only fresh mint can achieve the vibrant herbal qualities, and slightest tingle on the tongue, that we want for Chaparral. We buy spearmint from farms along the west coast, always looking for the freshest and best supply. Adding pound after pound of mint to our macerating amaros makes for one of our favorite moments - the fresh aromas hint of spring and make us feel like anything is possible.