-196 Lemon Vodka Soda RTD
$14.99
“Minus One Nine Six”, named after Suntory’s Freeze Crush Infusion Technology process that freezes whole fruit in liquid nitrogen at a temperature of -196 degrees Celsius to capture every bit of real fruit flavor before it gets infused with premium vodka and seltzer.
Real Whole Lemons. Frozen and crushed using a proprietary Japanese process then infused with premium vodka. The result is a mouthwatering lemon flavor and refreshing taste. Best Served Chilled.
6% Abv
Choya Umeshu Soda
$5.69
Umeshu is plum wine typically made in Japan. This Umeshu soda is a ready-made cocktail in a can. 5% ABV.
Harviestoun Old Engine Oil
$4.49
From the Brewery
"Indulge in the rich, velvety character of Old Engine Oil, our iconic black ale known for its deep roasted malt flavours, hints of chocolate and coffee, and a satisfyingly smooth, full-bodied finish. A superb treat for fans of bold, flavour-packed beers.
Thomas Henry Tonic Water
$9.99
From the Producer
"An award-winning bartenders' favourite and at home in the best bars in the world: Our Tonic Water is a true all-rounder amongst premium tonics. Where else do the tart-bitter notes of cinchona bark and fruity-sweet citrus aromas come together so perfectly? Thanks to its balanced flavour profile, combined with a taste enhancing fine perlage, it elevates Gin & Tonics as well as many other bar classics to outstanding taste experiences.
Thanks to its high versatility it harmonizes with every kind of gin. Guaranteed! Gins are not the only spirit to pair our Tonic Water with though. Also mixed with rum, vodka, vermouth, or wine aperitifs, it makes for splendid drinks that deliver a special taste sensation, cheers!"
Bedford Park Jamaica 2014
$209.99
From the Producer
This 10-year-old rum from an unnamed distillery in breathtaking Trelawny in Jamaica, known for its flavourful pot still heavy rums, was distilled in 2014 and matured at origin, before being transferred to Europe in 2019 where it further matured for almost five years in an American oak (ex-rum) cask.
The label is designed by Toronto-based artist Elise Conlin, whose early work while studying at the Ontario College of Art & Design caught our eye. We are excited that she agreed to lend her talents to a series of labels, aptly named “Shady Grove”, for our first releases.
This single barrel rum is non-chill filtered with no additives, yielding 239 bottles at a cask strength of 66.8% ABV.
Quinta Do Crasto Superior Duoro
$43.99
The earliest records mentioning Quinta do Crasto and its wine production date back to 1615. It later received Feitoria status (the highest vineyard classification of the time), together with the other noteworthy estates of the Douro Valley. Between 1758 and 1761, the Marquis of Pombal ordered the installation of 335 granite markers – each standing two metres high and 30 x 20 centimetres – to delineate the first ever Demarcated Region in the world. One of these stone pillars, or “marcos pombalinos” in Portuguese, dates back to 1758 and can still be seen today at the Quinta do Crasto nearby the century-old farm house. In the 1940s, all of these markers were inventoried and declared property of national interest. Quinta do Crasto today has a full range of products, from white and red Douro wines, to premium Port wines and Extra Virgin Olive oils. In recent years, all of the Quinta do Crasto range has received great acclaim, both from the general public as well as specialised critics.
33 Acres Euphoria
$14.99
From the Producers
Fruity lemon rind finishes bolster what is pound for pound our most chancing, yet very drinkable, Belgian.
Eyes wide enclosing, the potency of this feverish blending remains a secret until feeling the creamy golden rushes readied inside 33 acres of Euphoria. Bursting with exhilarating flavours and hefty doses of celebration, we strongly encourage sharing amongst lovers, between friends, and the best of kin.
Style: Belgian Tripel
Alcohol: 9.2% ABV
Colour: Deep gold; hazy
Aroma and Flavour: Ripe banana; spice, alcohol
Finish: Fruity; lemon peel bitterness
Soufrandiere Macon Vinzelles
$74.99
There is no better producer in the Mâconnais than La Soufrandière, a family domaine owned by the Bret Brothers. The brothers also buy grapes from neighbors and other growers who have the same meticulous philosophy as they and bottle them as a négociant under the label, Bret Brothers. Those wines are also a safe bet a well, delivering more than you would expect from the price. This Pouilly-Vinzelles could be considered their flagship. Planted by their grandparents, it is a 10-acre limestone rich plot with perfect exposure in mid-slope facing east. Jean-Philippe explains that most of the vines are 70 years old, but there are some young vines — only 40 years old! The spectacular 2022 Pouilly-Vinzelles Les Quarts delivers a dazzling array of subtle fruitiness, firm minerality in a tightly wound body. You realize its stature and power when it explodes in the finish. La Soufrandière’s wines develop magnificently — if you can keep the corkscrew away from them.
Cloudsley Pinot Noir Twenty Mile Bench
$56.99
This Pinot Noir was made with grapes sourced from carefully chosen vineyard sites in the Twenty Mile Bench sub-appellation. These vineyards, situated near the winery, are well-suited for producing elegant, classic Pinot Noir that demonstrates what makes this part of Niagara so special.
Cloudsley Cellars is dedicated to creating Pinot Noir and Chardonnay from Niagara, Ontario. The cool climate and limestone soils found in this region create an environment ideally suited to making a classic, elegant wine that brings out the best in these noble varietals. It’s a deeply personal project, unmotivated by consumer trends yet informed by over 20 years spent tasting world-class wines. It's inspired by a love of Burgundy, but squarely focused on this stretch of land that intrigues and beguiles wine lovers. Formed by passing glaciers, the soils of the Twenty Mile Bench tend to be made up of deep clay and till, with a large amount of limestone and shale. These soils tend to be moderately well-drained, with the rolling topography and the varying slopes of the escarpment aiding this. The varying elevation and slope, along with the circulating lake breeze, moderate temperatures, ensure gradual warming in spring and cooling in fall.