Biere Sans Alcool Blonde Pils Can
$4.69
Producer Description
"A Czech inspired Blonde that’s light and fun to drink. A predominant cereal taste and fragrance give way to floral and resinous aromas carried by Saaz hops. To be enjoyed anywhere, anytime."
Bibi Bitter Non Alc Spritz
$2.99
A classic rosso-amaro red, blood orange infusion of bittersweet herbs, spices & selected roots with a fresh, brighter citrusy twist. Less syrupy-sweet than typical rosso-amaro bitters, no preservatives, no artificial colors, and only 70 calories per can. Perfect on its own or as a cocktail mixer (with or without alcohol).
Made in Toronto
Melati Non Alc Aperitif Classic
$42.99
Melati Non Alc Aperitif Fresh
$42.99
Arette Tequila Blanco
$59.99
Arette is produced at El Llano, one of the oldest distilleries in Tequila, by the Orendain Brothers, descendants of one of the most recognized families in the tequila world. Don't be fooled by the less expensive price versus some of its compatriots - this blanco punches above its weight class...
40% abv
Le Grappin Beaujolais Fleurie Poncie
$50.99
Le Grappin began in 2011 following owner Andrew Nielson's five-year journey working for some of the world's great Pinot Noir and Chardonnay artisans in California, Central Otago, Burgundy and the Yarra Valley. His vision for Le Grappin is to seek out special sites in the over-looked, under-appreciated reaches of Burgundy. They seek out viticulteurs who tend their vines throughout the year with exceptional care and attention, to give the grapes the best opportunity to shine. Their job is to ensure the wine reaches its true potential; working by hand, with small lots, giving each wine as much care and attention as their viticulteurs have paid to the vines. The wines are biodynamic and natural, minimal intervention wines with flavour profiles don't fall into the "weird and funky" realm found in some natural wines.
Chateau La Haye Bordeaux
$95.99
Château La Haye is part of a long wine tradition, with the establishment of the vineyard dating back to 1557, when Sire Janot Bernard of Leyssac acquired the property and planted the first vines. It is one of the oldest castles of Saint-Estèphe. The property has remained within the same family for 370 years. In 1821, Louis Bernard was ennobled and became Baron Bernard de Saint Affrique. His coat of arms still adorns the door of the Château. In 2012, Chris Cardon purchased the property after acquainting himself with the area due to his participation in the “Marathon du Médoc”.
Dr Loosen Graacher Domprobst
$63.99
The Loosen family has been growing Riesling and producing wine in the Mosel Valley for over 200 years. The current owner, Ernst “Erni” Loosen, assumed ownership in 1988, embarking on a quest to greatly improve the quality and international reputation of the estate, the Mosel region, and Riesling in general. Today, Erni is one of the most iconic and influential winemakers in the world. A full range of Riesling styles are produced, following the traditions of both family lines: dry wines from the paternal Loosen side, and Prädikat wines inspired by the maternal branch (the Prüm family) grown on steep slopes of the Middle Moselle.
Grand Tokaji Szarmorodni
$16.99
Szamorodni's history is closely connected to Tokaj and is certainly mentioned as one of the first wine types or specialities. Written records first mention it in the 1570s connected to the name of Balázs Fabricius Szikszai. At that time, it was called főbor, or main wine, differentiating it from the so-called “közönséges”, or ordinari wine. The main difference in ingredients was that the főbor contained a significant amount of shrivelled, aszú grapes, which were processed together with the undamaged, healthy berries. The Poles, who were great admirers and traders of Tokaj wines, called it Szamorodni, or “as it comes”, and this is still the essence of the process.
Nowadays, there are two styles of Szamorodni, dry and sweet. Botrytised and healthy berries are harvested and processed together. Wines must be aged in oak for at least six months and may only be released from the beginning of the second year after harvest. Dry Szamorodni can have a maximum of 9g/l of residual sugar, while sweet Szamorodni must have at least 45g/l, although this is usually much higher in practice.