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Virago Spirits

Virago Spirits

As people, we promote character. As a company, we produce Character, Distilled.

https://www.viragospirits.com

info@viragospirits.com

1727 Rhoadmiller Street , Richmond, VA 23220

Virago Spirits is a craft distillery based in Richmond, VA that produces classically inspired, creatively interpreted spirits. A virago is defined as a heroic woman of great strength, courage, determination, and vision. The people of Virago Spirits work to infuse these very characteristics - the spirit of Virago - into everything they do and all that they make. As people, they promote character. As a company, they produce ‘Character, Distilled.’
Virago Spirits’ production philosophy blends a deep respect for time-honored, traditional production techniques with new-world creativity, ingenuity, and innovation. This approach applies to each step of the production process: from the fermentation and distillation to the aging, blending and finishing. Their distilled spirits are produced on a direct-fire, 2,500-liter Charentais-style alembic still – one of only a few operating in the United States. The process is laborious and slow, requiring significant patience, skill, and attention to detail. The result is a range of spirits and liqueurs of uncompromising quality, balance, and depth of flavor.
Virago’s initial products are available via BigFish, including their award-winning Four-Port Rum and Ruby Port Cask Finished Rum.

Classic Daiquiri


Ingredients:
  • .5 oz. simple syrup
  • 1 oz. fresh lime juice
  • 2 oz. Virago Four-Port Rum
Directions:
Combine ingredients in a shaker with ice, shake to chill and strain into a chilled glass.

Corn & Oil


Ingredients:
  • .75 oz. fresh lime juice
  • 1 dash Angostura Bitters
  • 1.5 oz. Falernum (BigFish recommends Stillwagon's Devil's Own Falernum, or Elevation 5003's Falernum
  • 2 oz. Virago Four-Port Rum
Directions:
Combine first three ingredients in a shaker with ice and shake. Strain over crushed ice and float 2 dashes of Angostura on top.

Dark & Stormy


Ingredients:
  • .5 oz. fresh lime juice
  • 2 oz. Virago Four-Port Rum
  • Ginger beer
Directions:
Mix the ingredients together in a glass. Add ice and stir until chilled, and serve.

Hurricane


Ingredients:
  • .5 oz. Galliano
  • .75 oz. fresh lime juice
  • 1 dash of Angostura Bitters
  • 1 oz. passion fruit nectar
  • 2 oz. orange juice
  • 2 oz. unsweetened pineapple juice
  • 2 oz. Virago Four-Port Rum
Directions:
Combine ingredients in a shaker with ice and shake. Strain into an ice-filled glass and garnish with fresh fruit.

Jungle Bird


Ingredients:
  • . 5 oz. simple syrup
  • 1 oz. lime juice
  • 2 oz. Aperol
  • 2 oz. pineapple juice
  • 2 oz. Virago Four-Port Rum
Directions:
Combine ingredients in a shaker with ice, shake to chill and strain into an Old Fashioned glass over ice.

Rum Old Fashioned


Ingredients:
  • .25 oz. Demerara simple syrup
  • 2 oz. Virago Four-Port Rum
  • 3 dashes Angostura Bitters
  • Orange peel, for garnish
Directions:
Combine ingredients in a mixing glass filled with ice. Stir to combine and chill. Add to a large ice cube to a double Old Fashioned glass and strain cocktail into it. Express oils from orange peel in and around the glass, leave the orange peel in as a garnish.

Sencha Green Tea Punch


Ingredients:
  • 1 bottle of Virago Four-Port Rum
  • 1 cup sugar
  • 11 oz. mint tea (take 3 oz. tea and 12 oz. hot water, steep for 1.5 minutes)
  • 11 oz. sencha tea (take 4 oz. tea and 12 oz. hot water, steep for 5 minutes)
  • 3 oz. lime juice
  • Nutmeg, for garnish
Directions:
Combine ingredients in a punch bowl and serve over ice. Grate nutmeg on top as a garnish.

Rum Old Fashioned


Ingredients:
  • .25 oz. Demerara simple syrup
  • 2 dashes orange bitters
  • 2 oz. Virago Ruby Port Cask-Finished Rum
  • Orange peel, for garnish
Directions:
Combine ingredients in a mixing glass filled with ice. Stir to combine and chill. Add to a large ice cube to a double Old Fashioned glass and strain cocktail into it. Express oils from orange peel in and around the glass, leave the orange peel in as a garnish.