Mas Del Perie Rose A Table
$31.99
Fabien Jouves is from an old farming family in Causse and became a winemaker in 2006 when he created his first cuvée, “Mas del Périé”, on the highest slopes of Cahors.
Jouves’ estate, 21 hectares in the junction of Quercy and Cahors, was selected to highlight the many expression of Côt. Reinforcing this is Fabien’s commitment to biodynamic viticulture that respects “life, plant, man, and the environment.” Following biodynamic agriculture adds strength to his terroir by supporting the whole environment from the vines to the animals.
The vinification is completely natural without any oenological inputs. His wines are then aged in concrete vats, barrels, or casks, according to its characteristics and personality.
Willi Schaefer Graacher Trocken
$53.99
This tiny family-run winery is one of our most beloved estates. The Schaefer family has been growing grapes in Graach since 1121. They are masters of the 'fruitier' style of Riesling and this is unmistakable in recent vintages. It's incredibly finessed with a restrained lushness and mouthwatering salinity, charismatic and impossibly complex. The plots are located on steep slate slopes and consist of up to 100-year-old, ungrafted vines. Their wines regularly rack up ratings on par with the very best Germany has to offer.
Mas Del Perie Skin Contact
$36.99
At Mas Del Périé, Fabien Jouves is making delicious biodynamic wines in the mountains of Cahors, southwest France, working not just with the region's famous grape Malbec, but with a full roster of native grapes.
Fabien's family has been farming in their village of Causse for generations. After embarking on life as a winemaker in 2006, he set up shop on the highest slopes of Cahors looking to make the vibrant wines he loved drinking. The property is farmed as an ecosystem with horse-plowing, bees, grains, and some very cute pigs! These wines are full of life, but classically delicious enough to trick your conservative friends into loving. Fabien is part of a new generation of winemakers looking to revitalize the wines of south-west France.
Sumarroca Brut Reserva
$28.99
Sumarroca is an estate where the Marquies of Monistrol had owned the largest farm in the entire Penedes region of northeast Spain, before a new ownership took it and renamed it in 1999. As the years progress, the Sumarroca family remains involved daily in the operations of the estate, and has a strong commitment to very sustainable farming practices, zero irrigation in the fields, and following strict organic regulations in order to produce the best fruit possible. A combination of several microclimates ranging throughout the fields with influence from the Mediterranean, the protection from the Monserrat mountains, as well as 15 different soil types, makes for a wide range of still and sparkling wines. Not only similar in production and range of dryness to sweetness in Champagne, the Cavas of Spain are comparable to some of the top bubblies of the world. The Cava Brut Reserva is made from the traditional Cava varieties Xarel.lo, Parellada, and Macabeo.
Little Book Chapter 06
$209.99
Chapter VI of the venerable Little Book series. A project helmed by Freddie Noe - Little Book himself. Freddie calls this edition "To The Finish".
Little Book Chapter VI is a blend of the following whiskies, bottled at 58.7%
- 28% is Four-year-old Straight Malt Whiskey finished with cherrywood staves
- 25% is Four-year-old Straight Malt Whiskey finished in applewood smoked barrels
- 12.5% is Four-year-old Straight Malt Whiskey finished in hickory smoked barrels
- 8% is Four-year-old Straight Malt Whiskey finished with Maplewood staves
- 26.5% is Four-year-old Kentucky Straight Bourbon
From The Producer
"Little Book® Chapter 6, “To The Finish,” is the sixth chapter in the Little Book Whiskey series. “To The Finish” offers a chance for any curious whiskey drinker to expand their palate - both seasoned connoisseurs and newcomers alike. The name of this year’s chapter offers fans of American whiskey an opportunity to experience liquid that I personally had a hand in creating and showcases the innovation of Little Book chapters over the last six years.
Little Book Chapter 6 is a blend of five different liquid streams using different wood staves and barrel techniques that impart a unique liquid profile due to the secondary aging. This chapter continues to push the boundaries of blending and challenges what some might assume of lower aged whiskies. The way these liquid streams complement each other makes this liquid extremely approachable, even for those who haven’t given cask strength whiskey a try.
The inspiration for Chapter 6 came from combining two of my passions – cooking and whiskey. The way they complement each other and come together is what sparked my curiosity for “To The Finish”. Using the smoke and flavor of hardwoods, I am able to bring together timeless tools from the culinary trade into pioneering my work with American Whiskey. The result is a taste that’s bigger than its individual parts. A flavor made from generations of curing, grilling and distilling.
For the Noe family, the kitchen has always been a home away from the distillery and a way to share family traditions between generations. My granddaddy spent hours in the smokehouse practicing his craft and curing meats. My dad’s passion was reinvigorated once I was old enough to tag along. Dad enjoyed teaching me about this family tradition and working to perfect granddaddy’s sausage recipe – he always thought it needed a bit more sage. My personal passion is around family and cooking, looking into the details of what works and what doesn’t. These traditions around family meals, shared traditions, and my pursuits at the grill inspire my own work in the rackhouse and they’ve been poured into Little Book Chapter 6."
Freddie Noe, 8th Generation Master Distiller, Fred B. Noe Distillery
Don Michael Black Corn Andean Whiskey
$69.99
The first South American whisk(e)y to hit our shores, from Peru, is made with Andean Black Corn, bottled at 45%.
Producer Description
"At Don Michael, we have the privilege of presenting a whiskey unlike any other. Made from Andean Black Corn and the purest mountain spring water, our whiskey is aged to perfection in American white oak barrels. This is Black Whiskey. The first, and the best Andean Whiskey in the world.
"Black whiskey and the idea to use Andean Black Corn comes from the ancient Andean technique of making a homemade beer called chicha jora. We at Don Michael have refined this process, added malted grains to smooth out the flavor, and implemented a state-of-the-art distillation facility to provide the world with a unique Andean Whiskey in the form of Black Whiskey."
Ol' Beautiful Eternal Twilight
$15.99
4.8%
From The Producer
"A refreshing dark lager with subtle tones of dark chocolate and toasted caramel, boasting a roasty aroma with a clean lager crispness. Whether paired with a hearty winter meal or a mid summer garden party, this classic caters to any beer drinker."
High River Midway wet Hop
$18.69
Cabin Slow & Steady Wheat Wine
$4.99
From The Producer
"Life is a marathon, not a sprint. Sometimes you just have to relax, take a deep breath and enjoy what's going on around you.
Slow & Steady Wheat Wine (11.3%) is a beer to take your time with. Aromas slowly open up as it warms, offering notes of toffee, chocolate and plum. The warming flavours steadily develop as you sip, and the heavy wheat content (50%) gives it a full-bodied, almost chewy mouthfeel with flavours of toasted bread, fig, dried fruit and toffee.
Definitely drink it now but make sure you cellar a few cans for later to compare with a version that is currently aging in barrels - slowly, steadily – until next winter."