Paulaner Salvator Dopplebock
$4.19
The Paulaner Salvator with its strong, typically malty taste is the original Paulaner. The bottom-fermented Doppelbock-Bier unites the finest hops and dark barley malt. The Paulaner monks served Salvator as a replacement for food at Lent. Their most famous brewer was Brother Barnabas, who was the head of the Paulaner monastery brewery starting from 1773. Its original recipe is today almost the same as it was in Barnabas' time.
Sea Cider Ginger Perry
$23.59
Zesty ginger tones are showcased on a crisp acidic pear base in this homage to the once prized ginger. Further complexity is added by by the use of gin barrels that soften things out a little and enhance the flavours with hints of herbs.
Casamigos Anejo
$97.99
Made from 100% Blue Agave, The Casamigos Anejo Tequila is aged for 14 months in ex-American Whiskey Barrels before being bottled at 40% ABV.
Casamigos started its life as a Tequila brand created by long time friends George Clooney (yes, THAT George Clooney) and Rande Gerber and Mike Meldman in 2013. It was sold to Diageo in 2017 for between 500 million and 1 billion dollars.
Daura Damm GF Beer
$23.99
Light, crisp easy drinking gluten free beer. Crackery malts with low hop profile, but a hint of that tart citrus wheat character.
Coenobium
$27.99
91 points from Gismondionwine.com for the 2014 vintage! The review: "Wines of place? How about 30 miles north of Rome, in the town of Vitiorchiano. Wines of people? This is made by nuns, Roman Catholic Sisters of the Order of Cistercians of the Strict Observance, under the guidance of Giampiero Bea (yes, the son of one of Italy's most prominent non-interventionist wine producers, Paulo Bea). A blend of trebbiano, malvasia, verdicchio grown on volcanic soils, fermented wild on skins for a lengthy period, with nothing added / taken away. Subtle almond flower, peach skin, oxidative yellow apple, baked quince, meadow flowers, faint nutmeg is softly welcoming and cushioned, with honeyed talc lining the medium palate. Streaking acids are expressed with a gentle wash, as is the light grasp of stone dust tannins. This is orange wine, as understated and beguiling as you'd expect from Cistercian monks making low-interventionist wine from local grapes on volcanic soils to be. Interesting, best paired with adventuresome drinkers."
Nuestra Soledad Mezcal Lachigui
$79.99
Ca Dei Zago Prosecco Col Fondo
$34.99
One of the finest examples of Prosecco in our market! Winemaker Christian "Zago has established himself as an important producer of what is known as traditional col fondo Prosecco," according to Wine Spectator. "Zago's single-vintage wines don't rely on the charmat method, dominant in Prosecco, in which the wines undergo secondary fermentation in large, pressurized steel tanks. His more rustic approach is similar to the metodo classico, used in Champagne, with the bubbles created by fermentation in bottle. The difference is that the resulting lees are not disgorged before sale. Instead they rest, somewhat murkily, at the bottom, or "col fondo," of the bottle."
Sancerre La Haubette Folium
$48.99
This Loire Valley Sauvignon Blanc shows intense aromas of exotic white fruits combined with an explosive freshness in the mouth making it perfect as an aperitif or as an accompaniment to seafood and fish. It gives off notes of ripe fruits, peaches and pink grapefruit with a mineral background. An elegant wine with great length and one you should always have in the fridge!
Bulleit Bourbon 375ml
$25.99
375ml Bottle
According to company lore, the first batch of Bulleit was first made in the 1800s by Augustus Bulleit, but discontinued after his death. In 1987, the great-great-grandson of the original creator, Tom Bulleit created the first modern-day batch, which was introduced in 1999. In 1997 Bulleit was bought by Seagram, and is now distilled in Lawrenceburg, Kentucky. Following an acquisition of Seagram, the Bulleit brand is now owned by Diageo. This Kentucky Straight Bourbon has been matured at least 6 years, and is bottled at a strength of 45%. It is made from at least 30% rye grain, giving it a rich, deep flavour.