Old Malt Cask Glen Garioch 13 Year
$121.99
Distilled in 2008, this 13 year old Glen Garioch was matured in a Refill Hogshead cask, and has been bottled at 50%, as is common practice for the Old Malt Cask Range.
Basil Hayden Red Wine Cask
$97.99
While not as robust and high alcohol as the Old Grand Dad Bottled in Bond, Basil Hayden is also distilled by Jim Beam and uses the same 63% Corn, 27% Rye, and 10% Malted Barley high-rye mashbill as OGD. The Red Wine Cask Finish is a limited release partially finished in California Red Wine Casks.
40%
Eighty-Eight Pleasure Craft Sour Singles
$5.29
What Sangria Sour made with Pinot Grigio (yup!), Peach, Strawberry, Blood Orange, Lemon, Lime, and Barbe Rouge Hops. 5% ABV.
El Freko Paloma Sour
$5.49
Blindman Raspberry Super Session
$4.89
Sierra Nevada Juicy LL Thing
$3.59
A classic from Sierra Nevada - this Hazy IPA is big, rich and tropically hoppy - or hoppily tropical - if you prefer. It is only brewed and released a few months each year.
From The Producer
"Jammed with dry hops, Juicy Little Thing uses a specialized yeast to enhance the fruity notes of guava, mango and grapefruit, while also refining the smooth mouthfeel that helps boost the juice!"
Ghostfish Vanishing Point Pale Ale
$19.99
Benjamin Bridge Pink Piquette Zero
$4.99
There is no alcohol in this, simply a mixture of mineral water, grape extract, hops, sea salt and berry extract. Zero sugar. Zero alcohol. Vegan-friendly & gluten-free. 0% ABV.
Guzman Riestra Semi-Seca
$22.99
Guzmán Riestra Half Dry Sparkling Cider is made from a base cider obtained through a careful selection of the best apples in their orchards. It's produced using the traditional method with a second fermentation in bottle. After a careful selection of the ideal ciders in their mill, the fermentation occurs in the bottle with the addition of cider yeasts. The bottles are settled in prime position for a minimum of 8 months, and the fermentation produces a minimum pressure of 6 atmospheres before disgorging. Once passed the necessary time they proceed to the removal of the layers to move the sediments towards the neck of the bottle followed by the traditional disgorging.