Belching Beaver Dam Good Decade IPA
$5.59
Du Claw Unicorn Fart After Dark Can
$6.09
Tilquine Meerts Mix Singles
$15.79
Darroze 1966 Ch. de Gaube 43.5%
$759.99
Distilled in 1966, this Bas Armagnac from Chateau de Gaube is made from 100% Baco. Bottled at 43.5%.
About the Producer
"The Morel family is originally from Switzerland, more precisely from the canton of Vaux near Lausanne. From 1956, the first distillations gave fine, distinguished and elegant Armagnacs. Monsieur Morel selects oak trees to build large vats in which the property's Armagnacs will age for 40 years and more. The Baco grape variety is preferred and after years gives breathtaking results."
G&M Connoisseurs Choice Glencadam 1991
$889.99
Distilled in 1991 and filled into a Refill Sherry Puncheon, this 28 year old single malt has been bottled at the perilously low abv of 41%.
Michel Mallard Bourgogne Blanc
$56.99
Domaine Michel Mallard is located in the center of Ladoix-Serrigny on the RN974, the main road in Burgundy, just south of where the Côte de Nuits meets the Côte de Beaune. He's been called a genuis winemaker by his peers and critica alike.
Wild Life Wheat Whisky 375ml
$41.99
375ml Bottle
This whisky shows a style that more big brand Canadian Whiskies should emulate. It is rich and full of flavour, yet still smooth and easy drinking in style. It is incredibly well-crafted, making a great gift for that relative who you really feel needs to move on from the bog-standard Gibson's or Crown or R&R and try something more exciting. Distilled, matured and bottled at 45.3% by Canmore's Wild Life Distillery.
- Age: Minimum 3.5 years
- Mash Bill: 61% Wheat, 26% Barley, 13% Rye
- Barrel Profile: 53 Gallon - White American Oak
- Distillation Method: 500L Alembic Copper Pot Still
Bruichladdich Bere Barley 2012
$124.99
Distilled in 2012, from a 2011 harvest of 100% Bere barley grown by the Agronomy Institute of Orkney College. The whisky was matured in 10 years in First Fill ex-Bourbon casks before bottling at 50%.
Producer Description
"Bere is Britain’s oldest strain of cultivated cereal and would have been used by Scotland’s early distillers through distant centuries. However, in the 20th century an emphasis on efficiency and commercial return encouraged the pursuit of yield over flavour – favouring varieties that would produce the easiest crop and greatest extract.
"As champions of flavour, we’ve been working with the University of the Highlands and Islands’ Agronomy Institute since 2005 to reintroduce Bere barley to the distilling of single malt whisky.
"However, its importance stretches beyond whisky making. It is believed that this varietal has huge potential for the future of food production.
"Sown in April for a September harvest, the 2011 growing season was mostly warm and dry, until the crucial cutting time when there were very few days free from rain. Maturing for over ten patient years in first fill ex-bourbon casks, the understated maturation of this 2012 vintage delicately balances an unctuous texture and malty, sweet fruit flavour."
Bruichladdich Islay Barley 2013
$101.99
The 2022 edition of Bruichladdich's Islay Barley is a 2013 vintage release, produced from barley grown at 7 Islay farms in 2012. The whisky was matured 8 years in ex-American and European oak casks before bottling at 50%.
Producer Description
"For almost two decades now, we have shown the permanence of our commitment to barley provenance. Aided by the determination of our farming partners, this Bruichladdich Islay Barley 2013 is our eighth edition of unpeated, locally grown single malt.
"While each expression from the individual growing season is subtly nuanced, a signature maritime-citrus, barley forward style has developed in these complex single malts.
"Our newest vintage of unpeated Bruichladdich Islay Barley features the harvest from the 2012 growing season, later distilled in 2013.
"The crop was raised across seven island farms, by Hunter Jackson at Cruach, Andrew and Donald Jones at Coull, Mark French at Rockside, Ian McKerrell at Island, Alistair Torrance at Mulindry, Raymond Fletcher at Dunlossit and Raymond Stewart at Sunderland.
"The resulting spirit was matured in a combination of ex-American and ex-European oak casks for eight aged years."