Campio Tart Brett Saison

$14.49

Boutique-y Teaninich 10 Year 50ml

$15.99

This is the third batch of Teaninich to be bottled by That Boutique-y Whisky Company. It was matured for 10 years before being bottled at 49.2% ABV.

You can find 500ml bottles of it here

From The Producer

"Built in 1817, Teaninich is a Highland single malt distillery. It’s quite unique-y really, instead of a mash tun, it uses a filter press to extract the sweet sugars from the malt. There is much mystery surrounding the distillery, so we did as all Boutique-y’s do and went to town on the label - see below.

The Label

Based on a true love story from many years ago about Captain Hugh Munro (founder of this distillery). He was shot in the head behind his eyes but, he survived! Unsurprisingly, he lost his eyesight as a result. His sweetheart was forbidden from marrying him due to his condition, so she married someone else. Despite their differing paths, she continued to love him and as her dying wish, visited the church to see him one last time."

Collective Arts Mosaic Four Ways Can

$5.49

Moody Tahitian Vanilla Porter Can

$5.79

Tofino Dawn Patrol Coffee Porter

$21.69

Redwood Empire Grizzly Beast Bourbon

$123.99

This is a 5-year-old bottled in bond Bourbon, 50%. Redwood Empire used a four-grain mash bill for this Bonded Bourbon, consisting of 66% Corn, 23% Rye, 7% Wheat, and 4% Barley.

Bottled at 50% ABV. As a Bonded Bourbon Whiskey, it has to adhere to the following rules as laid down in the Bottled In Bond Act of 1897:

• All whiskey in the bottle must be produced by one distillery and by one distiller over the course of one distillation season.
• The whiskey must be at least four years old.
• It must be bottled at least 100 proof / 50% ABV
• The whiskey must be aged in bonded warehouses under United States federal supervision.
• The label on the bottle has to state which distillery it comes from and also where it was bottled.

The Russian River Valley might not be your first (or second, or tenth) guess at the location to house a whiskey distiller, but that is where Redwood Empire Distilling resides. The Graton, California distillery was established in 2015.

Redwood Empire Rocket Top Rye

$121.99

The Rocket Top is bottled at 50% from a High Rye Mashbill. This Redwood Empire Bonded Rye is made from a four grain mash bill consisting of 57% Rye, 5% of both Wheat and Barley, and 3% Corn.

Bottled at 50% ABV. As a Bonded Rye Whiskey, it has to adhere to the following rules as laid down in the Bottled In Bond Act of 1897:

• All whiskey in the bottle must be produced by one distillery and by one distiller over the course of one distillation season.
• The whiskey must be at least four years old.
• It must be bottled at least 100 proof / 50% ABV
• The whiskey must be aged in bonded warehouses under United States federal supervision.
• The label on the bottle has to state which distillery it comes from and also where it was bottled.

Producer Description

"This rare whiskey was bottled under the strict tenents of the Bottled-in-Bond Act of 1897. Aged in the temperate climate of the Northern California coast, the original distillate was altered only by the addition of pure water from the Russian River Valley aquifer. This is the purest expression of Redwood Empire’s craft."

Lucien Muzard Pommard

$103.99

Domaine Lucien Muzard & Fils is run by the dedicated duo of brothers Claude and Hervé Muzard, the ninth generation to manage this family estate that traces its history back to 1645. The village of Santenay is not only where they hang their hats, but also home to their largest concentration of vineyards, which average 55 years of age, including 1er Crus Maladière and Gravières as well as villages-level Champs Claude - situated right next to Chassagne’s Morgeot - from which they produce both Santenay Rouge and Santenay Blanc (a beautiful “poor man’s Chassagne” in anyone’s book!). Over the years, the brothers have amassed an enviable assortment of prime terroirs in the neighbouring villages of Maranges — one of the top values in their rouge lineup — as well as in Puligny, Chassagne and Meursault, including the stony, cool terroir of Les Meix Chavaux.

In the vineyards, they are devout in their commitment to working naturally and they incorporate both organic and biodynamic principles in their farming. Claude and Hervé aim to be as delicate as possible when handling the grapes. All fruit is hand-harvested in small 10 kg cases, and then sorted and mostly de-stemmed. Recently however the brothers have begun incorporating some whole cluster fermentation for the reds to add some complexity and freshness. The wines ferment with their native yeasts in temperature-controlled wooden fermenting tanks, and cuvaison typically lasts about two weeks before pressing, settling and then placing them into mostly used barrels. They have recently added foudres, which were uniquely present in the village during their grandparents’s generation. This is both a nod to tradition as well as a genuine interest in how the wines will evolve in larger oak vessels.

Patrick Lambert Old Vines Chinon

$36.99

Patrick Lambert's vines are situated in Cravant-les-Coteaux, 8 km from the town of Chinon where arguably the best wines of the Chinon appellation originate.  He cultivates 6.5 hectares and today is classified entirely organic.  His reds are classic Chinon.  They beautifully celebrate the full fruit and deep texture of cabernet franc and along with his marvellous rosé demonstrate a light hand that allows his wines to develop their own unique character.