Unwrap the Perfect Pours

• A mencía-dominant field blend with Bastardo (Trousseau), Garnacha Tintorera (Alicante Bouschet), Palomino, Doña Blanca and more
• Blended from many different parcels, mostly planted between the 1890s and the 1940s in and around Valtuille de Abajo on clay, alluvial stones and sand
• 50-60% whole-cluster spontaneous fermentation in 13000L open-top oak vats with 60-day-plus post-fermentation maceration
• Racked to 225-500L barrels for elevage until the next harvest
• Unfined and unfiltered 

• • 100% Riesling from Oberhäuser Felsenberg and Kieselberg Vineyards
  • Stony, weathered volcanic soils of porphyry and melaphyr, with slate and quartzite
  • A mixture of stainless steel vats and neutral 10+-year-old 1200L German stückfass from Hösch

    The idea here is to make a village wine, basically, though it’s sold and marketed as a Gutswein or Estate bottled basic wine. The Estate wine combines the two major soils that dominate the holdings for the estate, giving the drinker a look into what Dönnhoff is all about. The basic wine is a calling card and thus Cornelius wants to make statement.

    The geology of the middle Nahe is notably shaped by its eons-old clay slate formations and rich volcanic soils. The concentration of porphyry and melaphyre stone in and around the old Oberhausen vineyards – Kieselberg and Felsenberg, help provide the perfect berry base for Gutsriesling.

• • Practicing Organic
  • 55% Meunier, 30% Pinot Noir, 15% Chardonnay
  • 85% 2021, 15% reserve wine back to 2014
  • From the left bank of the Marne in the village of Mardeuil
  • Cold, north facing sites
  • Yes malo
  • Mostly stainless steel with 10% in oak
  • Aged 18 months on the lees
  • Dosage: 4g/L

Mars Shinshu’s blue-labeled Iwai (pronounced E-Y) is kicked up to 45% ABV for further cocktailing versatility.

• • Blended Japanese whisky from Mars Komagatake (fka Mars Shinshu) in Nagano, Japan
  • Distilled from 70% corn and 30% malted barley
  • Aged 2–5 years in ex-bourbon barrels; non-age statement
  • A nose of chocolate-covered shortbread precedes a palate of brown sugar and ripe pear with confident structure; a whisper of red fruit appears on the finish
  • #19 on Whisky Advocate’s list of Top 20 Whiskies of 2020
  • 45% ABV

Akashi’s blended whisky is an excellent introduction to the Japanese whisky category and an inviting segue to or from Scotch.

• • Blended Japanese whisky produced by Eigashima Shuzo in Akashi, Japan
  • A blend of grain and lightly peated malt whiskies distilled from wheat, barley, and rye
  • Aged in ex-bourbon, barley shochu, and sherry casks as well as new oak barrels; non-age statement
  • A slightly fruity nose hints of lemon, cherry, toffee, oats, and sea air; flavors of vanilla and pine nuts delight on the palate, leading to a long, wheat-forward finish with a touch of peat
  • 40% ABV

Located in the southern part of Kyoto City, The Kyoto Distillery shares its locale with sake producers that have been in business for hundreds of years, but it holds the distinction of being Japan’s first dedicated gin distillery.

• • Dry gin produced by The Kyoto Distillery in Kyoto, Japan
  • Distilled using rice spirit and featuring locally sourced Japanese botanicals
  • The 11 botanicals include juniper, yellow yuzu, akamatsu (Japanese red pine), red shiso leaves, bamboo leaves, ginger, lemon, orris, gyokuro tea from the Uji region, green sanshō (Japanese Szechuan peppercorn) and kinome (leaves from the peppercorn tree)
  • Botanicals are divided into six distilling groups based on flavor and aroma: Base, Citrus, Herbal, Spice, Green Tea and Fruity & Floral
  • Each group is distilled separately before blending; the blend is left to marry in stainless steel before bottling
  • Proofed down with water sourced from the Fushimi region, known for its delicate brewing water
  • This flagship gin is expressive, elegant, and dry, beaming with yuzu and delicate spice. Try in a classic Martini or Gin Old Fashioned and let your imagination take it from there
  • 45.7% ABV

INSERT DESCRIPTION

• Prefecture: Hyogo
• Rice polished to 70%
• Yeast: Proprietary 
• Water: Mineral rich ‘Miyamizu’ spring water 
• SMV: -20
• Acidity: 1.4
• A delicate, silky, unfiltered nigori sake. Off dry with a touch of sweetness but balanced at 12.5% ABV.
• Aroma of lily flowers and cantaloupes, smooth and creamy texture, flavors of Muscat grape and strawberries with a lingering finish.
• Rich and delicious, this pairs well with big flavors: spicy foods, BBQ, curries and even ice cream.
• ABV: 12.5%

While an unusual format in the US the sake pack is very common in Japan, a lightweight and portable way to enjoy sake under cherry blossoms in a park, for a riverside picnic or while reading the paper on a train ride home from work.  Each box is 180ml, with 30 boxes to a case.  The name Maneki Wanko is a play on the well known Maneki Neko or “Lucky Cats”. (Maneki=Beckoning/Welcoming, Wan=Bark, Ko=Cute suffix)

Made in Nada in Hyogo, famed for Miyamizu, an excellent mineral rich water source perfect for sake making.  Hyogo sake is known for balance and this is no exception: soft and light, creamy and smooth, not overly sweet or dry, plenty of flavor and character.

• Soft and light, not overly sweet
• Made from the famous Miyamizu water source in Hyogo Prefecture
• Lightweight, portable and fun

The El Dorado Gift Pack Collection is not only the perfect way to taste through ascending age-statement expressions of fine Demerara rum, but also an excellent way to experience the magic of DDL’s historic heritage stills.

• The ultimate collection of aged Demerara rums from Demerara Distillers Limited’s Diamond Distillery, the last remaining distillery in Guyana
• Includes 375 ml bottles of El Dorado’s three most revered premium and special reserve expressions, all produced in accordance with the Demerara Rum Geographical Indication
• El Dorado 12 Year is a blend of column and pot still rums distilled from molasses in DDL’s Enmore wooden Coffey still (EHP) and Diamond Coffey stills (SVW); aged at least 12 years in ex-bourbon casks
• El Dorado 15 Year is a blend of column and pot still rums distilled from molasses in DDL’s Enmore wooden Coffey still (EHP), Port Mourant wooden vat still (PM), Versailles wooden vat still (REV), and Diamond Coffey stills (SVW), this rum is aged for a minimum of 15 years in ex-bourbon casks
• El Dorado 21 Year is a blend of column and pot still rums distilled in DDL’s heritage French Savalle still, Enmore wooden Coffey still (EHP), and Versailles wooden vat still (REV); aged at least 21 years in ex-bourbon casks
• 40% ABV

Fort Hamilton’s flagship offering represents a traditional mash bill seeded in pre-Revolution colonial American history—a time when the Northeast was the epicenter of rye whiskey production—with each handpicked barrel representing hundreds of years of American rye whiskey tradition.

• Straight rye whiskey produced by Fort Hamilton Distillery in Brooklyn, New York
• Distilled from 100% New York-grown grain from a mash bill of 90% rye and 10% malted barley
• Aged a minimum 3 years in 30-gallon char level 3 barrels
• Bright notes of caramel, juniper berry, spearmint, and lemon zest take the fore with an underlying structure of caramelized sugar, cherry, white pepper, and tree bark
• Orthodox Union Certified Pareve Kosher
• NY Farm Distillery License eligible
• Non-chill filtered; 45% ABV

In true Fort Hamilton fashion, the Double Barrel Bourbon is anchored by a vatting of high-rye barrels. Meticulously blended, the rye backbone makes for a perfect cocktailing whiskey.

• Blend of straight bourbon whiskeys produced by Fort Hamilton Distillery in Brooklyn, New York
• Straight bourbon whiskey distilled from 100% New York-grown grain at Taconic Distillery in Stanfordville, New York, from a mash bill of 70% corn, 25% rye, and 5% malted barley
• Straight bourbon whiskey distilled by MGP in Lawrenceburg, Indiana, from a mash bill of 60% corn, 36% rye, and 4% malted barley
• Aged a minimum 3 years in 53-gallon char level 3 barrels
• Aromas of cacao, cardamom, turmeric, and apricot-studded chocolate bars with green peppercorn, caramel corn, and orange zest on the palate
• Orthodox Union Certified Pareve Kosher
• NY Farm Distillery License eligible
• Non-chill filtered; 46% ABV

Crafted specifically for Old Fashioned-style cocktails, these bitters feature botanicals anchored in the post-Prohibition style with a prominent emphasis on orange and cherry.

• Specialty cocktail bitters produced by King Floyd’s in Novato, California
• Featured botanicals include orange peel, Montmorency cherry, organic gentian root, organic cacao nib, and black walnut
• Each botanical extract is individually crafted using maceration or percolation in corn-based neutral grain spirit or deionized, UV-filtered water before blending
• Eligible for programs with Wine & Beer Licenses
• 45% ABV

Produced from single estate Dankowskie rye just outside of Kalisz, Poland—one of the oldest cities in the country, with a long history of growing and trading rye—Wódka Vodka embodies Poland’s distilling heritage. Backed by a community of bartenders, this clean and elegant workhorse has garnered a reputation as a quintessential vodka for all manner of cocktails—from simple Vodka & Sodas to Moscow Mules or Espresso Martinis.

• Rye vodka distilled in Kalisz, Poland
• Produced from single estate-grown, non-GMO Dankowskie golden winter rye
• Distilled five times in a stainless steel column still
• Filtered twice through charcoal derived from Polish birch trees
• Proofed with local spring water
• Aromas of rye bread with hints of vanilla and cracked black pepper extend to a full-bodied palate that doubles down on baked rye complemented by almond and white pepper
• Bottled without additives
• 40% ABV

A Touriga Nacional-based blend of traditional Douro red varieties, grown on schist-sandstone soils at 600 meters of elevation.

Tawny port is a style marked by the oxidative characteristics of long aging in oak barrels. Casks of different years are then blended to achieve the desired age character – in Kopke’s case, the age on the label is the average age of all the wines in the blend.

Served chilled, it is an elegant aperitif. Wonderful with rich starters, such as foie gras, vol-au–vent, scallop gratin or mushroom risotto. Being remarkably fresh despite the age, it is ideal with a crème brulée, a crispy crepe with custard or a spicy apple crumble. Goes perfectly with blue cheese, such as Stilton. Equally delicious on its own.

• Traditional Douro grape varieties
• Average age 15 years. The blend is aged 5 years in its own Solera to achieve its delicate finesse
• Acidity: 4,10 g/dm
• Residual Sugars: 116,00 g/dm
• Schist-sandstone (greywacke) soils, interspersed with granite in some places.