Barrow's Intense began when founder Josh Morton swapped the lemon in a homemade limoncello recipe for ginger in his Barrow Street loft in Manhattan. After testing batches on dinner guests, he moved production in 2012 into a 500-square-foot space in Brooklyn's Industry City, hand-bottling and numbering every bottle himself, and launched the brand in 2013.

The liqueur uses four ingredients: fresh organic ginger root, neutral cane spirit, water and cane sugar, with no preservatives or artificial flavors. More than 200 pounds of ginger go into each cold-pressed batch, steeped for about a month and bottled unfiltered at 22% ABV. Wine Enthusiast's 93 points is the highest score given to a ginger liqueur, and it took Platinum Best in Class at the SIP Awards.

Barrow's does one thing: the Intense Ginger Liqueur, now sold in 48 states, with a tasting bar at the Industry City distillery. Browse our full Barrow's Intense collection with fast nationwide shipping delivered straight to your door.