Benromach 2009 SOS Tuscan Cask #581

$184.49

This 16 year old, 2009 vintage Benromach was fully matured in an ex-Sassicaia Cask before bottling at 58.7%. It was selected by, and bottled for the Souther Ontario Sippers whisky club.

Benromach 2014 McMurray Malt Maniacs

$122.39

Selected by and bottled for the McMurray Malt Maniacs in Fort McMurray, this 11 year old, 2014 vintage Benromach was bottled at 59.9% from a First Fill Oloroso Sherry Hogshead.

Ardnahoe Cask Strength Batch 2

$115.99

Batch 2 of Ardnahoe Cask Strength is fairly similar to Batch 1, matured exclusively in First-Fill ex-Bourbon Casks, and bottled at 5 years and 61% (as opposed to 60.9%). It even has an identical tasting note... though we'll be the judge of that!

Cruxx Grain Spirit 375mL

$21.14

From the Producer; 
"At 95% alcohol, CRUXX is an odorless, flavorless spirit distilled from wheat grain made to be a base for your liquid creations. From liqueurs like “Lemoncello” to bitters the wide range of mixing options are endless. This product is never to be consumed without adding other ingredients, or water at a minimum, to dilute the alcohol content down to a responsible level."
 

Establishment Electric Barbarella

$19.34

From the Brewery
"Barrel-Aged Beer w/ Rhubarb - 6.2%

Pie Filling, Rocket Candy, Salt Rock

In a first for The Establishment - customers, friends, and family all brought in stalks from their garden rhubarb in varying varieties and ripeness, resulting in an incredible depth of rhubarb flavour with supporting notes of black pepper, herbal tea, and rocket candy. The initial palate will take you straight to your auntie’s down home prairie rhubarb pie, and with every sip you'll taste the love and energy of our community."

ABV: Varies slightly by vintage, typically sitting between 5.1% and 6.2%

Begude Bandol

$40.79

Domaine de la Bégude is one of Bandol’s oldest and most emblematic domaines. Originally a medieval stopover for pilgrims (‘beguda’ meaning ‘place to drink’ in Provençal), it was abandoned until Guillaume Tari of Château Giscours purchased and restored it in 1996. Guillaume replanted 45 hectares of steep terraced vineyard predominantly with Mourvèdre, creating the world’s largest clonal collection of this variety that forms the backbone of all Bandol, now totalling over 150 clones. He also oversaw the conversion to sustainable viticulture, with Domaine de la Bégude becoming organic certified in 2008 and biodynamic certified from 2023. The domaine was recently sold to the Roulleau family, owners of Château Dauzac in Margaux, who share Guillaume’s vision for its future.

Takara Can Chu-Chai Jpop Lychee

$4.49

From the Brewery
"If you're not drinking liquor, beer and wine are often the only options, but they're not for every person or situation. Drinkers are thrilled to have other options like cider, seltzer, and JPOP malt beverages. JPOP has changed the game with carbonated alcoholic beverages that taste closer to soda than beer. With fresh, fruity flavor options like lychee, anyone can enjoy a refreshing beverage that suits their flavor preferences."
 

6.5%Abv

Takara Yuki Nigori Lychee

$21.99

From the Producer;

"What forms the perfect base for a cocktail? Something smooth, fruity, and creamy, but not too strong — it needs to combine lightly with other alcohol and flavorings. Our YUKI Nigori Lychee sake makes the perfect choice to add to your bar. You can combine it with other drinks to perfect your bartending recipes, though it also tastes delicious when sampled on its own. There are so many ways to indulge in our flavored lychee sake!

Pretty aromas of lychee fruit and rose petals lead into a creamy palate with a silky texture. Lightly tart, fresh fruit balances the sweetness."

10% Abv

Shelter Vineyard Lovely Lilly Pinot Noi

$28.89

In 2003, they started to produce their first wine and were looking for a suitable accommodation facility (shelter). Finally, they came across an ammunition bunker built by the Canadian Air Force in the 1960s which was for rent, layered with a thick grassy carpet in a picturesque setting with occasional flocks of sheep coming by to mow the grass. Behind thick concrete walls and a heavy iron door they set up their winemaking equipment and some new French oak barrels to produce their first wine. In 2009, it was time to move as they needed more space and better production facilities. In the new shelter in Kenzingen they can continue to produce great pionot noirpracticing their philosophy of gentle and careful pinot winemaking procedures, e.g. the use of healthy grapes sourced from well-maintained vineyards and low yields.