A rich bright red to crimson color, this wine has an intense nose with lifted vanilla aromatics balanced with red currants, violets, and mulberry fruits. It is a wine that is firm and full on the palate with a subtle sweetness giving a rich mouth feel. The vanilla aromatics carry through on the palate and complement subtle flavours of red currants, dark cherries, and chocolate. The palate is filled with dark berry fruit and the soft tannins provide a lingering finish.

By definition Nigori means ‘cloudy’ and this style of sake is thicker and creamier in texture, with a milk-like appearance. The ‘cloudiness’ comes from the rice sediment which remains in the sake after it has been passed through a special coarse-mesh filter. People in Japan have been enjoying rough-filtering sakes for many centuries.

Style: Characteristically sweet with a creamy medium-body. Hints of honey and tropical fruit, with a long finish.

This is a wonderful, slightly sparkling wine produced in the Veneto region of Italy. Its slightly fruity, creamy, dry quality make Bartenura Prosecco the perfect wine to accompany appetizers, pasta, and seafood dishes. It is best served chilled.

Maker Notes

CALI Whiskey is a unique California twist on a classic American sipping whiskey.   CALI is smoother than a frontier whiskey, but more complex and flavorful than a traditional Kentucky bourbon.   So pour a glass to sip while reading a good book or laughing with friends. Flavor is all about aroma and running a distillery is really about how to use raw high proof alcohol to pull the aromas and flavors out of cool stuff.  The flavors of CALI Whiskey arise organically from the interaction of the rich corn mash bourbon and spicy rye, mellowed by clean oak and then finished with our own signature blends of herbs, spices and botanicals. CALI starts with pure whiskey front notes and ends with subtle, complex, slightly sweet spice notes – just enough to have it finish with a delicious complexity.

This particular Armagnac is a blend of different vintages, carefully selected and artfully crafted to create a spirit of exceptional quality and complexity.

Château Arton La Réserve represents a harmonious combination of different grape varieties, including Ugni Blanc, Folle Blanche, and Baco, which are grown in the Gascony region of France. The grapes are meticulously harvested and fermented, and the resulting wine is distilled in copper stills to produce a clear, high-proof spirit.

Following distillation, the Armagnac is aged in oak barrels, allowing it to develop its character and flavors over time. Château Arton La Réserve is typically aged for a minimum of seven years, although the specific aging period may vary depending on the batch. During this maturation process, the Armagnac interacts with the wood, absorbing its tannins and acquiring a range of delightful aromas and flavors.

Château Arton La Réserve exhibits a complex and inviting bouquet. The aromas are rich and diverse, with notes of dried fruits like prunes and figs, alongside hints of caramel, vanilla, and spice. On the palate, this Armagnac offers a refined and well-balanced experience, showcasing flavors of ripe fruits, honey, toasted oak, and a touch of cinnamon. The mouthfeel is smooth and velvety, with a lingering finish that leaves a warm and satisfying sensation.

As a premium Armagnac, Château Arton La Réserve is best enjoyed neat or with a splash of water to fully appreciate its intricate flavors and aromas. Sipping it slowly allows the nuances to unfold and reveals the depth of the blend. It can also be enjoyed in cocktails that call for a high-quality, aged spirit, adding a touch of elegance and sophistication to the drink.

Château Arton La Réserve exemplifies the commitment to excellence and tradition upheld by Château Arton. It is a testament to the art of Armagnac production, capturing the essence of Gascony's terroir and the expertise of the distillers. Whether savored on its own or used to elevate cocktails, Château Arton La Réserve offers a remarkable drinking experience that is sure to delight Armagnac enthusiasts and connoisseurs alike.

Agave Type: Barril Region: Santa Catarina Minas, Oaxaca Maestro Mezcalero: Don Lorenzo Angeles, Edgar Angeles Proof: 100 Proof, 50% ABV Tasting Notes: Full-bodied with notes of tropical fruit and vanilla. Details: Crafted from distinctive barrel shaped 15-year-old agave Barril, and twice distilled in clay pots.

TASTING NOTES: Bright deep rose color. Sweet, savory aromas and flavors of dried cranberry, red current, rhubarb, figs, sweet heirloom tomato, pimento, and applesauce with a round, vibrant, fizzy, sweet medium body. A concentrated rosé cider packed with flavorful sweetness.

RECENT AWARDS: Gold Medal, 90 points, Exceptional, Tasting.com 2018 World Championship

Producer—Pierre-Henri Agnes

La Chouette—which means “the Owl” in French—refers to the surprising bond between this elusive night bird and French cider. Traditionally, many farmers in northwest of France made their own cider with apples from their orchards. Often, the farmers made their cider in barns, where the owls could be seen watching over the production from their perches under the roof. Thus La Chouette has always looked after French cider and continues to look over our cider today.

Located near the stunning Mont Saint-Michel World Heritage site, La Chouette is produced in the cradle of France’s cider-making region. Cider-making has been a part of Pierre-Henri Agnes’ family tradition for three generations. Like Norman farmers of their time, both of Pierre-Henri’s grandfathers crafted traditional farmhouse cider (“cidre bouché”) with cider apples from their orchards or by buying cider apples and using the services of a mobile cider press and mobile Calvados still (a very popular approach in the 1940s to 1970s). When Pierre-Henri and his friend Alex decided to launch their cider company, Pierre-Henri remembered the story of an owl that would fly over his grandfather’s farm and dwell under the roof in the main building where his grandfather would store the fermenting apple juice. 

Process

La Chouette is insistent on finding the perfect balance between sweetness and tartness by combining both sweet and bittersweet apples, in the purist tradition of French cider-making. La Chouette only uses dedicated cider apples (never table or eating apples), always uses 100% pure apple juice (not reconstituted apple juice), and has no added sugar, water, coloring, or flavoring. Using these traditional, authentic, French cider-making methods gives La Chouette a pristine apple taste.

An overproof rum whose flavor easily stands out in a cocktail, with a taste profile that’s ideal for sipping or enjoying over the rocks.

Creek Water Spirits Mud Mouth is a whiskey with natural coffee and vanilla flavors and carbonation.

The 2017 J. Lohr Cuvée POM is effusive with aromas of blueberry, marionberry, lilac, and cocoa powder. Vibrant acidity and persistent fresh berry notes resonate on the palate, leaving an angular structure sure to have lengthy cellar potential. With Paso Robles Merlot at its core, this lush wine recalls many of the best wines of Pomerol.

VINTAGE

Our J. Lohr Paso Robles vineyards emerged from a 5-year drought with remarkable quality in the 2017 vintage. The restorative rainfall exceeded the 20-year average by more than 25% in the appellation. Budbreak occurred in our Merlot block 5 at the Creston Vineyard during the first week of April. Bloom was also slightly delayed as we flowered at the end of the third week of May. An extreme heat event occurred in early September, which brought temperatures as high as 115 degrees along the California’s coast. Our Merlot crop was several weeks away from harvest and came through the heat spike unharmed. In this vintage we saw the highest level of flavor ripeness since the string of three great vintages from ‘12 to ‘14.

CUVÉE POM

Inspiration for J. Lohr Cuvée POM comes from the Grand Cru wines of Pomerol on Bordeaux’s famed Right Bank. These legendary wines are traditionally composed of Merlot and Cabernet Franc, with sparse additions of Cabernet Sauvignon, Malbec, and Petit Verdot. At J. Lohr, our winemaking team is given the freedom to emulate these great wines through the prism of our world-class Paso Robles fruit.

Naked Diablo’s Reposado Coffee is aged to perfection in smaller batches for a minimum of 10 months in 10 year old Bourbon oak barrels. Balanced, rich and wonderfully smooth, this light amber tequila is full-bodied and strikes the perfect balance between bourbon, roasted coffee, vanilla and toasted coconut with notes of cooked agave. It is best experienced neat, on the rocks or mix it into the occasional cocktail.

Aged 12 months in whiskey barrels, this golden tanned tequila has an aroma of tropical notes, a flavor of rich vanilla and caramel apple, with a nuanced, smooth chocolate kick to finish.

Maker Notes

Grey Coast is the first of its kind in a class of its own. A quality crafted Irish Whiskey that pays homage, through origins and tasting notes alike, to both Ireland and the United States. It is complex, masterfully aged, and smooth to the taste. Finished in American oak casks. Our product recognizes the importance of taking nothing for granted and enjoying all of life’s little celebrations.

The Grey Coast represents the appreciation of the little moments in life, and the understanding that passion and determination can turn dreams to reality. A testament to Graeme McDowell’s story of the Irish/American dream coming to life.

FLAVOR PROFILES: A complex medley of warm, sweet, and strong flavors, combining to create a sophisticated scent and taste profile.

PALATE: Warm vanilla, honeycomb, golden syrup, sweet citrus, with a slight herbal note complementing at the back.

NOSE: Honeycomb, dried fruits, elderflower, with hints of almond and vanilla.

FINISH: Warm and sweet with honeycomb and dried fruits in the finish.

AT COPPER FOX, WE HAVE A PARTICULAR PASSION FOR WHISKY.

The revelation of a distinct and wonderful whisky that uses fruitwood peat came to me as I visited many American distilleries with the dream of opening my own. By spring of 2000, I made the journey to Scotland, home of more than 130 distilleries and arguably the best whisky in the world. I came away with new knowledge — and great appreciation of the necessary skill, a reinforced determination, and an offer to intern at Bowmore Distillery on Islay, one of the few distilleries in the world that still malts their own barley. Three years later, Copper Fox Whisky was launched into the marketplace as the first applewood-aged whisky in the world. Our distillery in Sperryville opened in January of 2005, and with it, the first US distillery malt floor and kiln since the repeal of Prohibition.

All of our grains are grown locally by one farmer, and our 6-row Thoroughbred barley was developed for us at Virginia Tech. We floor malt the barley in the traditional style, which allows us to develop and maintain a connection to the grain throughout our entire production process.

Our innovation begins in the kiln, where instead of peat, we use local fruitwoods to gently smoke and dry the grain.

Copper Fox is the only distillery on the planet to mature their whisky with toasted applewood. This process further develops and enhances the flavor of the smoky malt, resulting in a complex and singular flavor experience. 

All of our products are non-chill filtered, allowing the natural oils to deliver to you the rich, full flavor of our grain.

We believe the result is something distinctive, original, and unlike anything else you've tasted.

Our continuing quest to bring new flavors to the whisky world led us to the delicate complexities of peachwood. Both as a smoking medium during the kiln drying process and as a maturing catalyst inside our barrels, peachwood contributes a symphony of fruity, floral notes to our signature single malt.

TASTING NOTES

Color: Auburn, tarnished copper

Nose: Complex aromas of ripe stone fruit, sweet smoke/ash (campfire) and cinnamon pastry

Palate: Medium-full body; just slightly tannic/drying, sweet but earthy at the same time; syrupy mouthfeel; flavors of marzipan, clove, orange zest, and underneath it all a subtle, salty smokiness

Finish: Medium-long, dried fruit, raw honey, and toasted oak notes

Situated along the banks of the River Derwent on the island of Tasmania, Sullivans Cove was the site of one of Britain's first penal colonies in Australia. In 1804, at the order of the Governor King of the British settlement of New South Wales, Lt. John Bowen transported some of the most heinous British criminals to Sullivans Cove, which eventually developed into the city of Hobart. Hobart was the perfect penal colony the area's dense forests required a huge labor force in order to establish a settlement, and its isolation and inaccessibility ensured there was no escape. Today, the island of Tasmania remains of one the most isolated and natural places on earth approximately 37% of the island is protected as natural reserves. Sullivans Cove Single Malt Tasmanian Whisky is made from barley grown exclusively on the island of Tasmania. "The island's deep red basalt soil, pure water and mild temperatures result in a barley that is perfect for distillation," says Patrick Maguire, the distillery's founder and master distiller (his ancestors were convicts that were imprisoned on the island). In addition, the island has one of the oldest and strictest quarantine programs in the world, ensuring that the barley remains untainted. Once the barley has been harvested, it is malted at the Cascade Brewery by Roger Ibbott, who has over four decades of experience malting barley. The malted barley is then mashed and fermented at Sullivans Cove Distillery using a unique strain of yeast developed specifically for the production of Sullivans Cove Whisky. Then, the wash is twice-distilled through a handmade copper-pot still. "The real trick is to cut the run short, so that only the sweetest, best flavors and purest alcohol from the heart of the run is captured", says Macguire. "It's not the most sensible approach by an accountant's standards, but then it's a good thing that we are not accountants!" Following distillation, Sullivan's Cove Double Cask Single Malt Whisky is matured in a combination of American oak casks that were previously used to mature Jim Beam (two-thirds) and thirty-year old French oak casks that were previously used to mature port (one-third). After maturing for eleven years in each cask, the whiskies are married together, brought to proof and then bottled. Sullivan's Cove Double Cask Single Malt Whisky has an aroma of soft spices and vanilla, which lead to notes of cloves, rock candy and pear. The well-rounded and smooth finish has a touch of oak and milk chocolate. The whisky earned the Gold Medal at the World Whisky Masters in 2011.

The perfect mixing tequila made by star barkeeper David Rios in cooperation with Erika Sangeado, one of few female master distillers. taste the real tequila in your drinks!

A Tequila made for high-quality drinks – Margarita, Paloma, or Tequila Sunrise, you name it. Padrecito is the perfect Tequila for your favorite cocktail! It brings out the intense agave aroma from our beloved piñas, as well as the fruity sweetness you seek in your delicious drink. This is the only tequila you need in your mixing bar. Give it a shake!

AROMA: Powerful complexity in the nose with notes of fresh grass, sweet peppers, and cooked agave. Refreshing citrus nuances are accompanied by eucalyptus and mint aromas.

TASTE: Citrus notes, cooked agave, fresh pineapple, and white pepper. Refreshing balsamic nuances with an unctuous mouth feel. Long-lasting on the palate with great balance and complexity.