Peychauds Aromatic Bitters
$15.99
Fom Wikipedia
Peychaud's bitters is a bitters distributed by the American Sazerac Company.[1][2] It was originally created between 1849 and 1857 by Antoine Amédée Peychaud, a Creole apothecary from the French colony of Saint-Domingue (now Haiti) who traveled to New Orleans, Louisiana, around 1793.[3] It is a gentian-based bitters, comparable to Angostura bitters, but with a predominant anise aroma combined with a background of mint.[4] It is currently produced at the Buffalo Trace Distillery in Frankfort, Kentuck
Vinyes Del Terrer Nus
$59.99
On the stunning Mediterranean coast of Spain just south of Terragona is where you will find the Vinyes del Terrer estate. Made up of nine plots just 20 metres above sea level, what makes this winery so unique is the lumaquela sediment infused into the terroir. Lumaquela is a limestone-based sediment formed over millions of years made of fossilized seashells and calcareous cement. Lumaquela provides rich nutrients to the soil and conveys a deep minerality to Vinyes del Terrer wines. The mild Mediterranean climate and marine terroir combine to make gorgeous wines. Vinyes del Terrer vintages elegantly reflect the mineral character of the land, and provide an intensely fruity bouquet due to the careful ripening of their grapes.
Graceland Cabernet Sauvignon
$49.99
Graceland is a family run boutique winery, specialising in red wine. Susan, the driving force behind the winery, takes on the roles of marketer, winemaker and viticulturist whilst Paul attends to the farm. The Graceland wine making philosophy starts in the vineyard where no insecticides are used and minimal spraying. Special attention is paid to pruning, canopy cover and limiting production in line with producing top quality grapes. The most important decision each year is when to pick and this is done in small batches according to the microclimate which determines when each row becomes optimally ripe. As to winemaking, they are very natural in our approach. Only grapes and nitrogen. Our sulphur dioxide levels are considerably lower than average.The grapes are de-stemmed into open fermenters. The skins are hand plunged 4 times per day. After 8 days the wine is pressed; pressed wine and free run are combined. It is then racked to oak barrels where malolactic fermentation takes place. The above techniques are geared towards low intervention with the use of oxidative rackings as a key feature. The oxidation causes unstable colour, tannin and flavour to polymerize and “drop out of the wine”. It also eliminates off odours. The resulting wines only have stable constituents left which means the wines will age well, probably 7 - 10 years. In summary, these wines are big and flavoursome with good tannin structures.
Glen Grant 15 Year
$96.99
Well, this is a clever addition to the range, isn't it? Fifteen years old and 50%. Wow. Colour us happy. If the team at Glen Grant realizes that higher abv in whisky like this has an appeal (mostly for textural reasons), why keep the rest of the range at 43%? Apparently, there are people out there that prefer their whisky at lower strengths. We've never met one, but I guess they're out there. Does that count as cryptozoology?
Anyway, let's celebrate the good! Great distillery, good expression, nice age statement, and a robust strength that suits the profile. Well done.
50% abv
Hoyne Dark Matter American Brown Ale
$5.29
From the Producer~
Dark Matter is the only beer we make where we don’t say on the bottle what style it is. This is for a very good reason. Even we don’t know! It is more easily described by what it isn’t. It is not as roasted as a stout, nor is it as sweet or high in alcohol as a porter. And don’t even mention brown ale in the same breath. Like the Northern Lights, it is seductively elusive, bringing the mystery of the universe into your glass.
Abv 5.3%
Pierre Ferrand Curacao
$44.99
Ferrand's Cry Curacao is made with a base of Brandy and Cognac blended with bitter orange peels and spices.
From The Producer
"Classic cocktails demand classic liqueurs and no liqueur is more classical than the Pierre Ferrand Dry Orange Curaçao. Crafted in consultation with cocktail historian David Wondrich and based on a 19th century recipe, it is a traditional French “triple sec” – thee separate distillations of spices and the “sec” or bitter, peels of Curacao oranges blended with brandy and Ferrand Cognac. The result is a rich, complex and balanced liqueur that will bring new sophistication to your Punches, Slings, Fizzes and, of course Cocktails. It is also delicious straight up or on ice."
Field House Blue Black Dark Sour Can
$5.79
Weighing in at a barely noticeable 10% ABV, this sour from Field House utilizes Blackberries and Blueberries.
Bridgeland Glenbow Single Malt Whisky
$74.99
"Coming from a single distillery via a single malt house, sourced from a single field of a single farm.This barley comes from field NE4-37-27-W4M at Hamill farm and has been malted at Red Shed Malting in Penhold, Alberta. Bow Glacier Water, premium ingredients married with our passion is where this whisky begins." - Bridgeland Distillery website.
Small batch and artisanal, just as we like 'em. 45.5%
Lind & Lime Gin
$61.99
Lind & Lime distillery in Edinburgh, Scottland Created this true London Dry gin to give a flavourful and sensory telling of Scottish history.
It's crisp and refreshing thanks to the addition of Lime peel and a touch of pink peppercorn. As an example to the rest of the distilling world, it's made with 100% organic ingredients, using 100% green energy, in completely plastic-free packaging. 44% ABV.
From The Producer
"With juniper at its core, we use fresh lime peel and a hint of pink peppercorns to create a classic benchmark expression that is balanced, dry and intensely refreshing.
Lind & Lime Gin is forged from the talent, heritage and industry of Edinburgh and its historic distilling district of Leith. In everything that we produce, our watchword is ‘balance’."