TWO WORLD RENOWNED BARTENDERS WALK INTO A DISTILLERY

Henry Besant and Dre Masso had already made their names in the bartending industry, winning cocktail competitions every step of the way, when they arrived at Los Altos in Jalisco, México: Tequila country. Right there they met Jesús Hernandez, Maestro Tequilero, who partnered with them to create a tequila not only made the "right" way but also tailored to fulfill their bartending dreams: naturally smooth, high quality, accessible and with a flavor able to cut through complex cocktails with great taste.

Newton Vineyard Red Label Claret offers lively character and harmonious balance derived from meticulous approach top winemaking. Sourced from Napa and Sonoma county vineyards, these wines are made in the Newton style to showcase the purity of fruit.

Rich, ripe fruit dominate the nose with aromas of currant, boysenberry, blackberry and black cherry all intermingling. They are complimented by notes of vanilla, sweet spice and oak. The fruit continues onto the palate where the wine is balanced and bright, with round supple tannins and a nice lingering finish.

Bottle Size: 750ml

This wine is made from the purest grape juice, which alone allows Laurent-Perrier to produce "La Cuvée", a champagne wine of great finesse and beautiful freshness obtained after long aging in our cellars. .

The choice of a high percentage of Chardonnay is the basis of Laurent-Perrier's style and personality. Purity, freshness and elegance are the characteristics sought for this wine which initiates the spirit of the House.

Our Napa Valley Cabernet Sauvignon artfully combines the classic elegance of the old world and the ripe fruit of California. It displays an opaque garnet color with a bouquet driven by fruity aromas of blackberry liqueur. It also offers the savory components of sage and molasses. These complex aromatics are complemented by sandalwood and nutmeg characteristics indicative of American oak aging. This is a well-structured wine with a compact and rich mid-palate buttressed by silky tannins and generous acidity. Given proper cellaring, this wine will provide drinking pleasure through 2037.

Vintages vary by location. The current vintage in stock will be shipped.

Situated over 1,000 feet above sea level in the foothills of the Monadhliath Mountains, Tomatin Distillery is one of the highest distilleries in Scotland. Its origins date back to the 15th century when drivers, bringing their cattle over the high mountain passes to the Tomatin market, filled their flasks from a still hidden at the Old Laird's House, which is situated adjacent to the distillery. Since that time, centuries of isolation and generations of family tradition (some workers at the distillery are the fifth generation of their family to work there) have created a distillery rooted in Scottish heritage and tradition. Tomatin 14-Year-Old Single Malt Scotch Whisky is made from plump, Scottish barley. After the barley is harvested, it is mashed and fermented before being distilled twice through Tomatin's copper-pot stills. The stills have a round, flat shape that gives the whisky a rounder and sweeter flavor profile, notes Douglas Campbell, Tomatin's master distiller. Campbell, who began working at the distillery in 1961, joined Tomatin as an accountant, doing clerical work. "After that, the managing director, John McDonald, took me under his wing and gave me the chance to work in different parts of the distillery. I did mashing for three or four years, distilling for a couple of years, worked in the warehouses. Eventually, I was one of the charge hands getting casks ready for dispatch." Campbell has over fifty years of experience at Tomatin Distillery. "My father worked here as a cooper, my wife worked here for 10 years as secretary for the managing director, and my son works here now in the warehouse. I was born in Tomatin, I belong to Tomatin. Campbell's expertise is the foundation of Tomatin Whiskies. The distillery has produced several beautiful whiskies, full of character, including their 14-year-old single malt. This whisky became a part of the Tomatin stable in 2014. Aged in bourbon barrels and finished for one year in Tawny Port casks (which previously held port for around 50 years), this is the first expression from Tomatin to be aged in this variety of wood. Fruity with a slight nuttiness, this single malt is smooth and sweet. Gold medalist at the 2016 San Francisco WSC and World Whisky Awards, the 14YO also scored 92.5 in Jim Murray's 2017 Whisky Bible.

Five years after Panama seceded from Colombia, Don Jose Varela a young Spanish entrepreneur opened the first sugar mill in Pes, a small city situated in southern Panama. Thirty years later, Varela began distilling the excess sugar cane that he harvested into rum. While rum has traditionally been associated with the Caribbean islands, the rum matured in Pes is uniquely flavorful due to Panama's climate. The tropical rainfall, humid days and breezy nights produce incredibly ripe sugar cane, and add character and personality to the rum as it matures. Today, Luis J. Varela Don Jose's grandson represents the third-generation of master distillers in his family. "Our brand is the expression of our long and passionate quest to produce the finest aged rum in the world,"Varela says. Ron Abuelo Centuria Rum is a limited-edition rum crafted exclusively from sugar cane harvested on the Varela Estate. While many sugarcane farmers burn their fields prior to harvesting their plants (burning enables faster cultivation), Varela refuses to use flame-harvesting due to the detrimental effects it has on the sugars residing in the base of the cane stalk. Rather, when the sugarcane reaches its peak of maturity, expert farmers at the Varela Estate tenderly harvest the crops by hand. Once the cane has been harvested, it is shredded at the distillery before being fermented and distilled. Following distillation, the rum is solera-aged for up to 30 years. Solera aging is a process that has generally been reserved for aging cognacs, ports and sherries. It involves filling a series of casks at different intervals over a long period of time. As rum from the oldest cask is emptied and bottled, the cask is re-filled with an equivalent amount of rum from the second-oldest cask in the solera. This cascading effect continues until the youngest cask in the solera is filled with new rum. As a result, no cask in the solera is ever fully emptied. In addition, as the younger rum cascades through the solera, its average age and complexity gradually increases over time. Ron Abuelo Centuria Rum was crafted to celebrate the distillery's 100th anniversary. The rum has a dark caramel color, along with an aroma of sweet vanilla, toffee and chocolate. The aroma gives way to notes of crme br?le, molasses, coffee and dark tea on the palate, and finishes with a touch of sweetness. The rum was named one of the top 10 rums by Gayot, and was rated one of the Top 50 Spirits by Wine Enthusiast, which gave it a score of 97 points. In addition, it earned a score of 96 points from the Beverage Testing Institute, which said that it was "a fantastically flavorful and balanced sipping rum." 

Master distiller Crispin Cain is a seasoned spirits and wine industry veteran. In 1983 he was moonlighting jobs in Pleasanton in a wine cellar, and on a bottling line, while working with Cooper Laboratories plasma kinetics division during the day. After having settled in Mendocino County, in 89 Crispin Cain worked as assistant distiller to the brandy master Hubert Germain-Robin for seven years before founding Greenway Distillers Inc. with his wife, partner, and vice president, Tamar Kaye in 2005. In 2008, he started a second company, Tamar Distillery Inc. which produces Low Gap Whiskey, Russell Henry Gin, DSP 162 Vodka, and Fluid Dynamics Barrel Aged Cocktails. Cain has proved to be quite the wizard on the still, known for delivering award-winning spirits, he has been distilling since way back in 1989. It was while working for Germain-Robin that Cain got the idea of creating high-quality whiskey from Northern California that would express the purity of nature, "one which expresses the simple beauty of clean air, clean water, and tall trees, while capturing the complexity of malted grains from a variety of local and classic sources." He continues: "I create Low Gap whiskies using the time honored traditions of Cognac, keen attention to fermentation, the Charentais Pot Still, the double distillation method, choosing fine barrels to match fine spirits. Carefully selecting the distillate which becomes Low Gap Whiskey is the best part of my job, I do this with great pleasure," says Cain of his Low Gap Whiskey. Crafted from a mash bill of 55% corn, 30% malted barley, and 15% malted rye, then aged in new charred oak for upwards of 3 years, this expression is bottled at 86.5 proof.

Whiskey: Usquaebach "An Ard Ri" Blended Scotch

A limited edition release of Usquaebach blended malt Scotch whisky, bottled at cask strength and bestowed the name 'An Ard Ri', which translate from Gaelic to 'The High King'. Blue glass bottles (shaped like the classic Usquaebach flagon) were produced, housed in cases that make it look like the bottle is being protected from people being lowered down from the ceiling on a wire to steal it.

Size: 750ML

Proof: 114.2 (57.1% ABV)

Origin: Scotland

Distillery: Bladnoch Distillery

Detailed Description

The An Ard Ri ("The High King" in Gaelic) is the first new release from Usquaebach in nearly 25 years. This cask strength blend is a vatted malt made from more than 20 Highland single malts ranging from 10 to 21 years of age. The casks come from Master Blender Stewart H. Laing's personal collection and the whiskies selected include Inchgower, Benrinnes, Craigellachie, Glengoyne, Dailuaine, Blair Athol, and Auchroisk. Bottled at 57.1%, only 2,000 bottles were produced and released in 2016 within the United States.

Usquaebach "An Ard Ri" Blended Scotch Whisky Tasting Notes

Nose: A rich yet slightly taut, complex nose that's almost savory at times. Initially, there's light, floral honey, overripe pineapple, honeydew melon, and a mineral, almost white wine fruitiness. Close behind, malt syrup, cereal flakes, and leftover cereal milk mingle with almond extract and a hint of toasted pecans. There are some subtle old library notes, smooth and worn oak, and leather, and mild spice notes of vanilla bean, peppercorns, allspice, dried star anise, and clove. Behind all of this, loitering in the shadows, is a faint hint of peat. Adding a little water adds a bit of citrus sweetness, plays up the milky malt a bit more and gives everything a little more room to breath.

Palate: A quite nice, lush, viscous mouthfeel. There's darker honey now, along with juicy raisins, prunes, and mixed tropical fruits. While there's still notes of caramelized grain, there's additional hints of bittersweet chocolate, and a more pronounced nuttiness salted almonds and candied walnuts. The oak is sturdier but still of the old library variety. The spices are stronger and lightly herbal with quite a bit of black pepper and raw ginger, Vietnamese cinnamon, clove, and a bit of fennel. As with the nose, water brings out more citrus and a bit more nutty complexity.

Finish: A slightly wine-y, honey and raisin sweetness fades slowly along with a slightly bitter nuttiness, and a mix of tannic oak and spice.

Distillery Information

Bladnoch Distillery is a Single malt Scotch whisky distillery in south west Scotland. It is one of six remaining Lowland distilleries, located at Bladnoch, near Wigtown, Dumfries and Galloway. The distillery is situated on the banks of the River Bladnoch, and is the most southerly whisky distillery in Scotland.

Madrecuishe, a variety of agave known for its robust and distinct flavor profile, takes center stage in this expression. The agave plants are harvested at their peak maturity, carefully selected for their quality and flavor potential. Traditional methods are employed to roast the agave hearts, known as piñas, in underground pits, infusing them with the smoky essence that characterizes mezcal.

After roasting, the piñas are crushed using a stone mill to extract the precious juices. These juices are then fermented naturally with wild yeasts in open-air vats, allowing for the development of unique flavors and aromas. The fermentation process adds complexity to the mezcal, creating a vibrant and expressive spirit.

Following fermentation, the mezcal undergoes double distillation in copper stills. This careful distillation process ensures the retention of the agave's distinctive flavors while refining and concentrating its character. The result is a mezcal that encapsulates the essence of Madrecuishe agave, with its rich and complex flavor profile.

Sacrvm Madrecuishe Joven 48 showcases the mezcal's true nature. On the nose, one can expect earthy and smoky aromas, accompanied by herbal notes and hints of tropical fruit. The palate is greeted with a bold and robust character, as flavors of roasted agave, black pepper, and green olives intermingle. The mezcal delivers a smooth and velvety mouthfeel, leaving a lingering impression of smoky sweetness on the finish.

As an embodiment of Oaxacan craftsmanship, Sacrvm Madrecuishe Joven 48 exemplifies the artistry and dedication of its makers. It is a testament to their commitment to preserving the traditional methods of mezcal production while showcasing the unique flavors of the Madrecuishe agave.

Experience the Bold Flavors of Oaxaca! Discover Sacrvm Madrecuishe Joven - A 48% ABV Mezcal Crafted in Mexico. Taste the Authenticity. Order Now!

OUR STORY

Our story starts with our people. Big Stick is owned by Mike Ryan and Joe Baker. Mike is an engineer and inventor. His best friend, Joe, is a retired USMC Lieutenant Colonel of 21 years, and for the last 16 years was with the Navy in the Department of Defense. These friends of 40 years decided to follow through on a shared passion to create a world-class bourbon of their own called Big Stick.

Big Stick begins in the traditional bourbon making method. We source the finest ingredients and age them in charred New American White Oak to our exact specifications.

After experimenting with traditional mash bills and dozens of variations, we opted for a unique blend to offer an unmatched flavor profile.

Big Stick Bourbon is ultra-smooth because before bottling, we add a c­harred New American White Oak Stick into every bottle. The bourbon to stick in bottle ratio is 99.8% equivalent to that of bourbon in a 53-gallon barrel. Similar to a “Double Oaked” whiskey, this added step allows our bourbon to gracefully integrate with new oak for a second time.

This innovative process creates an exceptional and extremely smooth whiskey with rich, enhanced flavors. With no evaporation in bottle versus in barrel; we like to say, “We Make The Angels Thirsty!™” All Big Stick Bourbon is small batch.

MISSION FOCUSED

With a strong respect for tradition combined with innovation, we are dedicated to creating world-class bourbon.

We intentionally make Big Stick Bourbon at 47.5% ABV or 95 proof. We do so symbolically for our pledge to donate 5% of our profits to charitable organizations that support our military and their families. We love the United States of America and support with gratitude to those that serve to protect and defend our nation.

We realize we cannot solve all the issues that affect our service members and their families from these donations. But if by aiding these organizations in some way eases the lives of the honorable men and women that have served, then we believe it is the least we can do. Please visit our Operation Gratitude page to view a list we have supported and if you are able join our efforts to contribute.

OUR PASSION

HONORING ALL WHO SERVED

 Our drive for creating a great bourbon is only matched for our devotion to giving back to the military community.

We are blessed to live in the greatest country in the world and recognize the many sacrifices members of the military have made to allow us to pursue our love of making a great whiskey.

To help direct support to service members, Big Stick Bourbon will dedicate five percent of our profits to military organizations.

Semper Fi — It’s not just a name, it’s a way of life.

TASTING NOTES

Big Stick Bourbon is the only whiskey that adds a charred American white oak stave in every bottle which continually improves the flavor and smoothes out the drinking experience.

COLOR: Saddle brown leather

NOSE: Fresh cut oak, spearmint, clove with a touch of cigar box

PALATE: Black currant, vanilla wafers, raisins, caramel toffee, and glazed honey

FINISH: Well-balanced, integrated seasoned oak, blueberries, blackberries, stone ground crackers, and a mix of citrus

Raglan Road 5 Year Old Irish Single Malt, cask strength 54.9% ABV, is another collaboration, aged in bourbon, matured in madeira, finished in imperial stout produced by Seamus McMahon’s Brehon Brewhouse. This fine craft brewery is situated in Killanny Monaghan, across the fields from poet Paddy Kavanagh’s Inniskeen homeplace. Kavanagh spent much of his life in Dublin, and was very well known around Ballsbridge and D4 in general, including the Beggars Bush (a Ryan establishment). Raglan Road seemed a fitting name for this town and country, Dublin and Monaghan, family to family, Ryan and McMahon, collaboration. An ambitious and technically difficult finish, we sent casks to Seamus in which he finished his stout, then retrieved them and filled the same day with our whiskey. We think we got it just right; judge for yourself. 3,500 bottles, numbered, and signed by Eunan Ryan.

Tasting Notes

COLOUR: Amber

NOSE: Homemade marmalade and the white toast it’s layered on. Candied orange peel, real orange peel, pound cake and panatone. Plain cookie. Cake mix and pith, and with water, orange petals on top of those peels.

PALATE: Honey nut cheerios. Bread crust. Bran biscuits, more orange peel, and thick gooey nougat. As with the nose, with water comes orange blossom water – and more cereals and citrus wax.

FINISH: Thick frosting, citrus pith, old-school orange sweets and pound cake again. Breadiness and citrus, together at last. Sultanas for a minute straight.

Champagne Telmont, together with its partner wine-growers, has set its sights on producing 100% organic champagne, ensuring a completely sustainable production lifecycle in the coming years. From protecting biodiversity on its land, to using 100% renewable electricity, Champagne Telmont is determined to radically lower its environmental footprint, making me proud to join as an investor.

This exquisite blend of grapes, stemming from four different harvests, showcases its strong personality through a symphony of fruits and a full-bodied, elegant presence. Singular in its expression of terroir, a revelation of the variety that nature offers from one year to the next. Réserve Rosé evokes romance and harmony.

Information Sheet
STRUCTURE: Chardonnay 87% | Meunier 13% | Pinot noir 0%
COLOR: Raspberry pink with a fading reflection of sunset
NOSE: Fresh red fruits, Buttered brioche
AROMAS: Bursting Morello cherry
SERVICE TEMPERATURE: 7°C
FOOD PAIRING: Parmesan
DISGORGEMENT: 2021
DOSAGE: 8.4 g/L

Note from the Cellar Master
The initial nose reveals fresh red fruits with a touch of brioche. The first sensation is reminiscent of biting into a perfectly ripe Morello cherry, bursting with full and mature aromas. Powerful, yet remarkably subtle with an extraordinarily long-lasting finish.

A tribute to Edinburgh and made with both demanding bartenders and malt whisky enthusiasts in mind. The higher proportion of single malt whiskies in this blend is inspired by 100-year-old recipes.

FLAVOUR PROFILE

Reminiscent of apple, salted caramel and baking spices, Artist Blend has a notably creamy mouthfeel and long finish.

AWARDS
2018 - 93 Points / Jim Murray's Whisky Bible

Grand Marnier Cuvée Révélation is best served neat or on the rocks. To reinforce the orange, caramelized orange peel oil is rubbed along the edge of the glass: a subtle touch that adds further depth and layers to a memorable experience.

ABOUT TOMAS ARTESANAL CRAFT AGAVE SPIRITS

Tomas Artesanal mezcal expressions are hand-crafted, small-batch agave spirits.  We are recognized for our unique mezcals, approachable flavor profiles, and innovative blending. We produce agave expressions with a focus on quality and authenticity, and with a commitment to ‘honor the spirit,’ not just the spirit in the bottle, but the Spirit of Mexico and Mezcal. The birthplace of Tomas Artesanal, Santa Ana del Rio is a small village located in an isolated Oaxaca valley, with a rich history of artisans and mezcaleros. The ‘terroir’ of the area is a special combination of geography, geology, and climate that combine to produce distinct and delicious mezcal.  The abundant wild fruit trees interact with the wild yeast that ferments our agave mash, giving our mezcal sweet and savory notes that complement the roasted agave flavors. Tomas Artesanal has four expressions, our Espadin and Tepeztate are hand-crafted in Santa Ana Del Rio, Oaxaca.  Tomas Artesanal Raicilla is from the Sierra Occidental of Jalisco. Finally, the Reserva, winner of three gold medals, is an original cold blend ensemble of joven espadin and añejo tequilana mezcals.

Tepeztate

Indulge in the Richness of Sterling Vineyards' Vintners Collection California Cabernet Sauvignon 2016. Uncover the Perfect Blend of Flavors and Elegance.

This award winning "puro" style Peruvian Pisco is the finest expression of the "macho grape," called quebranta. Caravedo Puro Quebranta is sustainably harvested and hand-crafted at the oldest distillery in the Americas, Destilería La Caravedo, Est. 1684.

Method of Production: Single-distilled to 40% ABV (80 proof) requiring approximately 3 kilos (7 lbs.) of quebranta grapes to produce one 750ml bottle. Distilled from 100% fully fermented grape juice (pure wine--no pomace) and rested a minimum of six months with no additives of any kind: no color, no water, no sugar, no wood flavoring. Distilled through alambique copper pot stills.

TASTING NOTES

NOSE

CONDITION: clean and fresh

INTENSITY: medium

AROMA CHARACTERISTICS: apple, bosc pear, grassy, almond, cherry with hints of banana and chocolate.

MATURITY: un-aged yet rested in stainless steel for a minimum of six months.

PALATE

ALCOHOL: smooth

BODY: medium viscosity

FLAVOR INTENSITY: pronounced

FLAVOR CHARACTERISTICS: dry orchard fruit, grassy, banana, hint of chocolate.

FINISH: round, cheerful, clean.

150 years ago, brothers Jacob and Frederick Beringer left Germany to found a winery and distillery in Napa. Reusing their spirit barrels to age wine just seemed like good financial sense, but they quickly discovered it added a whole new level of complexity. Today, we honor Jacob and Frederick’s pioneering spirit by aging Beringer Bros. wines in spirits barrels. Enjoy smooth, robust wines with flavors of vanilla, toasted hazelnuts, and caramel –a glimpse of Beringer’s past.