Dagueneau Rose Cote Charite
$34.99
This rose is made from 100% Pinot Noir picked from a .25 hectare plot in the Loire region of France. It is hand-harvested, then vinified and matured in steel tanks before bottling. It is an ample, fruity wine with a scintillating colour and delicious aromas reminiscent of crushed strawberries. A wine that wears the colours of summer!
The history of the domaine dates to the late Léontine Dagueneau. In the 1920s, as a widower, she bought two hectares of vines in the Loire River valley where she also grew vegetables and tended to her livestock, which consisted mainly of cattle and goats. She also made cheese alongside her wine, both of which were sought after for their quality and finesse. From here the torch has been handed down through four generations of winemakers, each of whom added their own mark on the winery and Dagueneau name.
Today, the name “Serge Dagueneau & Filles” is most often associated with the region of Pouilly-Fumé in the Loire region of France. This region is known for its high acid, dry, mineral-driven Sauvignon Blancs, but the rosé is a lovely summer tipple, all crushed wild strawberries with some grapefruit zest.
Whistler Forager Gluten Free Lager 6 pk
$17.99
BREWERS NOTES
BC’s first Craft Gluten Free Lager made with a grist of sorghum and rice. It’s hop forward and full of character
5% Abv
Bombay Sapphire London Dry Gin 375ml
$21.99
375ml bottle
Although the brand hints a gin's heyday at the height of the British Raj in India, the brand only dates from 1987. Its name was chosen through a competitive process which pitted Madison Avenue ad firms against each other. Botanicals include: almond, lemon peel, liquorice, juniper berries, orris root, angelica, coriander, cassia, cubeb, and grains of paradise. The spirit is triple-distilled using a carterhead still. Bombay is a more floral and soft gin than the "punchier" ones distilled in copper pot stills.
Dagueneau Pouilly Fume L' Odyssee Cuvee
$79.99
This domaine has expanded considerably since the time Serge Dagueneau took on his handful of hectares. Today, there are 23 hectares of vines, of which 18 hectares are dedicated to Sauvignon Blanc in the Pouilly-Fumé appellation. Many of the vines are ancient, with some up to one hundred years old. Most of these vines are planted on Kimmeridgian marl, one of the classic terroirs of the Pouilly-Fumé and Pouilly-sur-Loire appellations. He is the nephew of the late Didier Dagueneau, a legend in the wine world. The L'Odyssee is their flagship wine, a stunning example of Pouilly-Fume.
From The Producer
"Along the roman road of Pouilly-sur-Loire, the vineyards of Les Chailloux present a beautiful vein of flint which gave Valérie the idea to express the vividness and the purity of this terroir. Vinification takes place in an ovoid concrete vat referred to as “the egg”, in order to enhance and embellish the fresh richness of this cuvée. L’Odyssée, an invitation to a journey and a reference to her son Ulysse…"
Yellowstone Select 93 Proof Bourbon
$64.99
Created from batches of four- and seven-year-old whiskey and named after the famous national park, The Yellowstone Select Kentucky Straight Bourbon is bottled at 46.5% from a mash bill of 75% Corn, 13% Rye, and 12% Malt by Limestone Branch Distillery of Lebanon, Kentucky.
Like many distilleries in the state, the producers of Yellowstone can boast a Beam connection or two. Paul and Stephen B. Beam founded Limestone Branch in 2010. Their Great-grandfather was M.C. (Minor Case. What a name!) Beam, who operated a distillery business in the late 1800s through to his death in 1934.
Limestone Branch Distillery is owned by Luxco Brands, which was in turn purchased by MGP in 2021.
Dumangin Ratafia Craft
$74.99
This bottling of Ratafia Champenois from Gilles Dumangin is made of 2/3 Pinot Meunier and 1/3 Pinot Noir. Multiple vintages with a minimum age of 6 years were chosen to be married together before a further 9 years of maturation took place in casks that previously held wine from Northern Rhone. Bottled at 18% ABV.
Ratafia Champenois is a fortified wine from the Champagne region of France typically made from Chardonnay and Pinot Noir. Brandy or a neutral grape spirit is added to the grape juice before fermentation. The Ratafia has a lovely tawny colour and rich, complex dried fruit flavours. Gilles recommends serving it with melon, cheese and chocolate desserts.
Dumangin Ratafia Single Barrel 16 Year
$314.99
If you have never tried Ratafia, you are in for a treat. Dumangin is one of our Champagne exclusives and one of the last few producers to make this specialty. The base is half brandy (distilled from Champagne grapes) and half unfermented grape juice from the region, aged for 16 years in a combination of old oak and other vessels via the Ratafia method. Ratafia is an ancestral method of preserving fruit juice in the same way that salting was used to preserve meat. It involves four stages: first, in oak casks from Crozes-Hermitage (Alain Graillot). Second, aged Soléra style - an ancestral method of maturing and gradually assembling different vintages, generally used for the great Port wines. Third, the cask is closed tightly and left outside, where it is subject to changes in temperature. Fourth, in stainless steel tanks. The result is a sweet wine in a mouthwatering style similar to Pineau de Charentes that can be cellared for an additional 25 years. The bouquet shows cinnamon and spices with ripe tropical fruits and figs, nuts, baking and brown sugar. The palate reflects the nose and is clean without being cloying. There's a nice amount of fruit with great richness and nutty notes. The finish delivers a baked character of dry biscotti and vanilla. It makes a beautiful aperitif or as the final touch to a great meal.
Cecillon Divona Cider
$24.99
Johanna Cecillon works with her partner Louis at this small domain, maintaining the orchards, manually harvesting apples and producing cider. The orchards were certified organic 10 years ago by Ecocert and they converted to biodynamic farming 4 years ago, as a gesture of support for the life of the land. The cider is bottled in late April, with natural bubble formation and no added sulphur, as well as being non-carbonated and non-pasteurized. A second fermentation occurs in the bottle. Wild yeasts are necessary to make the natural bubbles, It displays a fruity nose, fine bubbles, light golden colour, slightly dry with caramel and vanilla flavours.
Establishment Floating in Space IPA
$6.79
From Establishment,
"TRIPLE IPA, 10.5% ABV
ONE SMALL STEP FOR MAN, One GIANT STEP FOR BEER.
Oh, baby! We’re bringing back this cosmic favourite— but this time we’re dreaming and hopping even bigger than last time. We took our original recipe and revamped it to send you further into space than you have ever gone before.
This deceptively downy Triple New England IPA still does what the style suggests and brings the hops in an astronomically Milky Way. We more than dabbled in saturating products like Incognito which, besides being a definite misnomer, is a liquid concentrate aimed at achieving gratuitous levels of hoppy conspicuousness.
Our original recipe featured an ongoing game of hoppy one-upmanship played against ourselves. This time, we doubled down when we threw in that Cryo hop supercharger. If you missed it last time, Cryo is essentially freeze-dried lupulin, and lupulin is essentially the good stuff from the hop cone—AKA the sticky icky of the beer world and a good word to have up your sleeve for your next game of Scrabble.
We also ventured out and swapped our 2 Row base malt for pilsner. This little tweak means that when you give this hoppy giant a pour, prepare for an even brighter and more dazzling colour, one reminiscent of our universe's very own star.
This beer offers Michelin Man-levels of lofty lightness but tips the scales at 10.5%—so there’s no overstating the gravity of this (hover)craft beer. You won’t be able to help but fall in love with this fruity TRIPA NEIPA, and it’s smooth enough to make you think it’s falling in love with you, too. Tether yourself to this juice and float into orbit, or pour one out for the massive amount of Citra hops that were harmed in the making of it."