Cabin Big Puffy Clouds 4pk
$23.99
At 8.1% ABV, This Hazy IPA from Cabin packs a punch. It was made in collaboration with Untitled Art in Wisconsin and Mikerphone Brewing of Chicago.
From The Producer
"With massive dosings of HBC 586 and Nectaron hops, this beer is insanely aromatic and face-meltingly fresh. The experimental hop HBC 586 gives off wave after wave of mango, papaya and citrus notes, while the New Zealand wunderhop Nectaron gives heavy aromas notes of the P-fruits - pineapple, passionfruit and peach.
As the name suggests, Big Puffy Clouds is a fluffy, pillowy, full-bodied eight-percenter that is ready to drink right now. Pour it in a glass, let it slowly warm as you sip, and take a first-class flight to Aromaville."
Quench Hop Water 12 Pack Mix
$26.99
None of the beer. All of the hops? Quench Hop Water is made by the grand folks at Cabin Brewery. This is a mix pack containing 12 cans of Quench Hop Water.
Producer Description
"Our 12-can mixed packs contain three cans each of the following hop blends:
Super Hop Blend: Some hops are great alone, but super when blended. The Super Saturation trio of Citra, Mosaic and Simcoe is a winning combo (IYKYK), with notes of grapefruit, pineapple and mango. Super!
Pacific Northwest Blend: The Pacific Northwest of the US grows all the hype hops you adore, such as Citra, Amarillo, Mosaic and Sabro. These hops are known for their delectable citrus, tropical and pine resin notes.
Noble Hop Blend: Noble? Sounds fancy! Noble hops like Saaz, Tettnang and Hallertauer Mittelfrüh grow in Czech and German terroir. With grassy, floral and spicy notes, they form the backbone of Euro-style lagers.
New Zealand Hop Blend: New Zealand has one of the most innovative hop breeding programs in the world. Hops like Motueka, Riwaka, Nelson Sauvin and Wai-iti have unique white wine, stonefruit, and earthy notes."
Jack Daniel`s Single Barrel 62.5%
$87.99
Prepare yourself, for this is no shrinking violet. Jack Daniels Single Barrel at Barrel Proof weighs in at 129 proof. Made from Jack Daniel’s typical mash bill of 80% Corn, 12% Rye, and 8% Malted Barley. The mash was distilled and then put through the Lincoln County Process before being put into heavily charred virgin oak barrels made at the distillery’s own cooperage. Single barrel releases from Jack Daniel’s are typically 4 to 7 years old. 62.5% ABV
At its base level, the Lincoln County Process used to make Tennessee Whiskey means that the new make spirit or white dog/white lightning is filtered through sugar maple charcoal before being put into barrels to age. Jack Daniel’s has its own version of this, wherein the distillery burns sugar maple boards/ricks to a heavy char and then sprays them down with water to prevent complete combustion. After burning the new charcoal is ground into pellets and packed into vats through which the 70% ABV new make spirit filters through. The filtered spirit is cut to 62.5% ABV and put into heavily charred virgin oak barrels to age away.
Producer Note: "Selected by our Master Distiller and presented at 125 proof, this high character single barrel Tennessee Whiskey reflects the flavor imparted by our handmade, toasted and charred, American Oak barrels. Bottled a barrel at a time, Barrel Strength lifts Jack’s trademark vanilla and toasted oak flavors to bold new levels for an aromatic and smooth whiskey experience, complemented by notes of sweet brown sugar that give way to hints of dark spice."
Ol' Beautiful Brass Monkey Singles
$3.19
This can has separated from its six-pack and is living the single life.
A Blood Orange Blonde Ale from Ol' Beautiful Brewing of Inglewood in Calgary, Alberta. 4% ABV.
From The Producer
"An easy going blonde ale coupled with organic blood orange puree. A beer that combines a crisp blonde base hopped with Mandarina and a healthy dose orange juice tartness. Perfect for long patio sessions or morning brunch.
Eighty Eight Moon Boots Hazy Pale
$5.19
Born Brewing Burstall Pass Chai Milk
$18.69
Armand Heitz Chassagne Montrachet 1er Cr
$179.99
Armand Heitz, the grandson of Armand Lochardet, obtained his oenologist diploma after his studies at the Changins engineering school in Switzerland and then took over the reins of the Domaine. In 2012, Armand began growing vines on a plot of Burgundy Chardonnay and Pinot Noir.After this experience, the estate decided to expand in order to offer a more diversified range of appellations: the adventure was launched! Armand Heitz continues his search for autonomy and circularity by embarking on livestock farming The contributions of cattle farming are very interesting in polyculture to nourish the soil and strengthen biodiversity. Animals give back to the Earth what it offers them in the form of manure. The meat and vegetables produced are offered on a short circuit to professionals and individuals.
Collective Arts Zero Proof Paloma
$4.99
XHale See You Next Tuesday Kolsch
$4.89