Knoll Loibner Gruner
$54.99
Emmerich Knoll III, an exuberant spokesperson for the Wachau region, farms the family’s 15 hectares of land and crafts wines that clearly express the Unterloiben terroir where some of Austria’s most famous vineyards can be found. This family run winery is a treasure that has been estate owned and operated for over three generations. The majority of the Knoll’s vineyard plantings are dedicated to Gruner Veltliner and Riesling, but the family also farms small amounts of Rivaner, Gelber Traminer, Pinot Noir and Chardonnay. A member of “Vinea Wachau Nobilis Districtus,” an association of Wachau winemakers who follow strict quality control rules, the Knoll Winery upholds stringent farming and winemaking standards that vintage after vintage propel their wines to the top of restaurant, collector and critic’s lists.
Il Poggione Vin Santo
$79.99
Il Poggione was one of the first wineries to market the Brunello di Montalcino wine as early as the 1900’s, and one of the founding members of the Brunello di Montalcino Consortium. After more than a Century, Lavinio Franceschi’s work is still a fundamental point of reference for his successors, Leopoldo and Livia, who continue to develop the business with that same dedication and unrelenting passion, combining the ancient skills of winemaking crafts and tradition with the latest, most innovative techniques.
Gold Cock Single Malt Whisky Peated
$93.99
Producer Description (translated from Czech)
"The history of GOLDCOCK whiskey began in the 1970s. Since then, a lot has changed, but it will never change what our whiskey does as it is – spring double barley from Moravia, malt from the Malt House in Bruntál with classic throb sprouts and heavily burned barrels from the European winter oak from Moravian cos. We fill into bottles until we taste it tastes, not sooner, not later. Now, alongside the classic single malt whisky, there is a waiting opportunity in whisky barrels smoky with three times the amount of peat, grain grain whiskey, or rye whiskies, which we believe will be a great continuation of the story.
In 2020, we expanded the basic GOLDCOCK line and came to market with the first GOLDCOCK gin that doesn’t play anything. Juggler has been distilled in our factory for more than a hundred and twenty years, and because we honor traditions very honestly, we have used the same composition of herbs as several decades ago."
G&M Distillery Label Glenburgie 25 Year
$394.99
The last time we saw a G&M Distillery Label of Glenburgie it was a 21 year old, could this be from the same parcel of stock? Bottled at 46% after 25 years in ex-Bourbon casks.
G&M CC Glen Keith 1999
$374.99
This 25 year old Glen Keith is from a Refill American Oak Hogshead, bottled at 52.1%. We have high expectations... twentysomething refill cask Glen Keith rarely disappoints!
G&M CC Ledaig 1993 Cask 706
$1,174.99
They are calling it Ledaig, but there is no mention of peat in the tasting note, so is it actually Tobermory? We've seen this before... Prior to the mid-2000s Tobermory was produced almost exclusively for blending. At this time even the unpeated make was often put into cask labelled as Ledaig, the distillery's original name! This 1993 vintage Tobermory/Ledaig is bottled at 57.2%
Rayo Seco Sacatoro
$157.99
Rayo Seco Sacatoro is made with wild harvested maguey Sacatoro (Agave angustifolia rubescens) in Atenango del Rio, Guerrero. The Sacatoro is a rare maguey that is micro endemic to the northern Guerrero state. Maestro Vinatero Israel Petronilo roasts the agave in a conical earthen oven, mashes the cooked agave by hand with an axe and wooden mallet, ferments the agave with wild yeasts in spring water, and double distills in a copper alembic still.
Rayo Seco Destilados is a brand featuring some of the finest producers in Guerrero, Mexico and beyond. They represent over five generations and they provide an introduction to the traditions of Guerrero to consumers across the globe. As of 2021, the state of Guerrero was still relatively untouched by many importers due to the decades-long unrest throughout much of the state. This is beginning to change as brands like Rayo Seco are at the forefront of exporting craft spirits from the region. Rayo Seco is also working with producers in other regions of Mexico.
52% Abv
Annex Idle Hands Italian Pilsner 6-pack
$18.99
From the producer
Is there anything more luxurious than on-purpose boredom? As an adult, it would seem the ultimate leisure is a lack of to-do list. Idle Hands is a lightly dry-hopped crisp, clean Pils—perfect for people looking to avoid undertaking something that would occupy both of their hands.
5.3% ABV
La Gritona
$71.99
From the Producer
DISTILLED AND BOTLLED IN VALLE DE GUADALUPE, JALISCO, MEXICO
La Gritona Reposado Tequila is a subtle rested tequila distilled by Melly Barajas and her staff of women at her small distillery in Valle De Guadalupe, Jalisco (NOM 1533). Melly distills La Gritona only with agave that has matured, always with an age of between 8-10 years, and all of her piñas must originate in the iron-rich red soil of the local Jalisco highlands. These agave plants are cultivated at the height of their sugar production, near the end of the life cycle. They are put into ovens within 24 hours of trimming. La Gritona IS and ALWAYS has been additive-free.
Melly’s agave is first steam cooked in two thick-walled earthen ovens for 24 hours and then allowed to rest for another 24 hours before crushing. The collected liquid is naturally fermented and oxygenated in open steel vats at a rate that is dictated by the local air temperature, usually 8-12 days. Once fermentation is completed, we distill our nascent blanco tequila twice. We rest the distilled blanco in reused American whiskey barrels (Jack Daniels and Balcones) for 6 months before bottling.
Our reposado is very pale in it’s color for a tequila with a 6 month barrel rest. We use the same barrels over and over again to allow for them to become stripped of most of the residual oak, whiskey, and color. We like for barrel notes to be as stunted as possible in our tequila. Our aging is intended only to soften and round out the blanco tequila from which La Gritona is derived, not to introduce new notes. Our intention is to keep the verdant and crisp qualities of the original plant intact while still allowing it to age briefly in the oak. We do not use copper stills or a tahona, and we do not diffuse or use an autoclave. Our cooked agave is crushed with a steel mill and we distill our liquid in steel stills with copper coils. Every step of production takes place under one roof and our facility is overseen by a small staff of local women that work each process from start to finish.
All of the agave remnants that are left over after production are given to local farmers to use as cattle feed. Our bottles are hand blown with recycled Mexican glass in Zapopan, an hour away from the distillery.