Lakes Distillery Volar Single Malt
$159.99
The Lakes Distillery first opened in December 2014 in The Lake District National Park in Cumbria, England. It was founded by Paul Currie, who was one of the co-founders of the Isle of Arran Distillery before that. This bottling is one of their Whiskymaker's Editions - which are one-off limited releases. This is the first bottling Lakes Single Malt Whisky to come to Canada. It was matured in a combination of ex-Sherry casks and ex-Malaga Wine casks.
Bottled at 52% ABV.
King of Scots Peated Blended Scot
$37.99
From the Producer
"Douglas Laing’s Master Blender has hand selected and married together exceptionally rich and sweet Single Grain scotch Whiskies with a higher than normal proportion of the finest aged Malt Whiskies from his preferred distilleries predominantly from Islay to create this crowning glory of scotch Whisky."
40%
Avling Pale Fire
$16.49
6.7% ABV
From The Producer
"1000lbs of Ontario Doughnut Peaches were paired with 3 blended puncheons selectively chosen for their subdued acidity, minerality, and solid expressions of funk. On the nose, intense aromas of peach puree and peach cobbler. Flavours of, you guessed it, more peach, with a wonderful backbone of farmhouse and barnyard funk. A whisper of almond and biscuity peach pie crust on the finish. Spritzy and bubbly, like a cava, mouth-puckering and complex like a sour."
Loch Lomond 14 Year
$84.99
This 14 year old Loch Lomond was initially matured in American Oak before finishing in Limousin oak. 46%
Strait & Narrow Vodka Mix
$20.49
Explore the vodka cocktails
Featuring a custom handcrafted vodka, blended with natural flavours, sparkling water, and a hint of cane sugar.
Pueblo Viejo Blanco
$49.99
The Blanco Tequila from Pueblo Viejo.
About The Producer
"Many great social and technological advances took place during revolutionary Mexico. Don Delfino Gonzalez found this environment as the perfect opportunity to develop his passion for making tequila. It was this passion, that led Don Delfino to bring great progress to the tequila industry without losing the authenticity and value of a real tequila.
We have overcome great challenges along the way, but we've maintained a leading position in the tequila industry for more than 130 years. Just like the world around us, we continue to evolve while preserving the authenticity of our original home tequila since 1886.
Casa San Matías is like one big family. Every person is a unique individual with years of accumulated experiences and valuable background. So when you sit down to taste one of our products, you don't taste factory made but rather a family made tequila with an extraordinary history."
Pueblo Viejo Anejo
$59.99
Aged for 18 months in American White Oak Casks.
About The Producer
"Many great social and technological advances took place during revolutionary Mexico. Don Delfino Gonzalez found this environment as the perfect opportunity to develop his passion for making tequila. It was this passion, that led Don Delfino to bring great progress to the tequila industry without losing the authenticity and value of a real tequila.
We have overcome great challenges along the way, but we've maintained a leading position in the tequila industry for more than 130 years. Just like the world around us, we continue to evolve while preserving the authenticity of our original home tequila since 1886.
Casa San Matías is like one big family. Every person is a unique individual with years of accumulated experiences and valuable background. So when you sit down to taste one of our products, you don't taste factory made but rather a family made tequila with an extraordinary history."
Christophe Mignon Foudre Champagne
$131.99
According to Antonio Galloni of Vinous Wine Journal, “Christophe Mignon might very well be the finest grower in Champagne most people have not heard about, yet.” Galloni may have a point. Located just outside the tiny village of Festigny, Mignon farms a mere 6 ha, planted almost exclusively to Pinot Meunier. The vines were planted by his great-grandparents and are spread among thirty parcels between the villages of Le Breuil and Festigny in the Vallee de la Marne.
Mignon has practiced biodynamics for 16 years , allowing the moon’s cycles to dictate his work in the vineyards and in the cellar. Harvests adhere strictly to this calendar, as do tirage and disgorgement. In essence, Mignon strives to follow the rhythm of nature and this informs each decision he makes. While this might seem a tad esoteric to some, the results are well worth the potential befuddlement.
For the most part, Christophe does all the primary fermentation in stainless steel with ambient yeasts, while only the reserve wine is held in oak foudre. He strives to vinify each parcel in a separate tank in order to distinguish the unique qualities of each micro-climate. The non-vintage Champagnes spend a minimum of 24 months in bottle before disgorgement, while the vintage wines may spend as long as five or six years. Christophe uses the bare minimum of sulphur at bottling and the majority of his cuvees are bottled without any dosage. The resulting wines offer a delightful balance between intellectual and visceral enjoyment. They are at once vinous and rich, with complex brioche notes and herbal inflections, but also fresh and simply enjoyable. While Christophe may have a very complex philosophy, he also believes that Champagne should be enjoyed and not fawned over.
Red Stone Cabernet Icewine
$39.99
After realizing the potential of winemaking in Niagara, owner Moray Tawse purchased his first vineyard in 2001. In 2005 he opened Tawse, the winery that bears his family name. He then secured vineyards in his beloved Burgundy and his project with famed winemaker Pascal Marchand, Marchand Tawse was born.
Redstone is the newest addition to his portfolio and his second project on the Escarpment. “When you get an opportunity to get a terroir where the wine’s great, you buy another vineyard! ”, he confesses. When the former Thomas and Vaughan property came up for sale in 2009, it was an opportunity he simply couldn’t pass up.
Organic farming feeds the vines and controls diseases without the use of synthetic insecticides, fungicides and fertilizers. We strive to create a diversified balanced ecosystem that generates health and fertility from the vineyard itself. Healthy vines mean less need for outside substances to control diseases and promote growth.