Ron Relicario Supremo Rum
$99.99
Ron Relicario Supremo is a blend of Dominican Rum bottled at 40%. The rum was aged in American whiate oak casks.
Dujac Morey St Dennis 1er Cru
$369.99
Jacques Seysses started Domaine Dujac in 1968. He was not born in Burgundy, but winemaking is his true vocation. His love for wine comes from his father, a gourmet with a passion for fine wines. Even as a young boy, Jacques would meet the greatest winegrowers of the time in the company of his father. From only 5 hectares in 1968, the estate gradually expanded to 11 hectares in 1977, and then reached 15.5 hectares in 2005. Over the years, the estate has expanded beyond the historic site of Morey-Saint-Denis. In 2014, with the acquisition of leased vineyards in Puligny-Montrachet (the Premier Crus Folatières and Combettes), the Domaine produces wines in both Côte de Nuits and Côte de Beaune. They are now among the most sought-after and collectable wines in Burgundy, although priced considerably less than the top wines.
Peat`s Beast 30 Year Islay Single Malt
$614.99
We know absolutely nothing about this, other than that it is 30 year old Islay single malt, matured in "oak casks", and bottled at 50.6%. Early Whisky Base Score is 89pts.
Last Best Mangolomaniac Sour SINGLES
$5.39
Glen Garioch Virgin Oak 2
$141.99
Bottled at 48% after maturing in virgin American white oak casks, this is the second release of Glen Garioch's Virgin Oak.
Du Claw Mad Bishop Oktoberfest Single
$4.49
Best of Kin Sailors Coffee Stout 4pack
$19.69
Klinker Brick Cabernet Sauvignon
$32.99
Peter Wetzer Weiss
$37.99
The fact that Peter Wetzer makes any wine at all is a little astonishing. Firstly, he is located in Sopron, a small region on Hungary’s boarder with Austria. His absolutely tiny cellar (if you can even call it that) is in the basement of his family house, in a suburb; shockingly, it’s more complete than his newly obtained cellar, several stories under a house built in the 1700s that looked more like a demolition zone than a winery..His determination is bordering on insanity, but after seeing the sites he’s trying to replant, learning about the history of the town and the region, and tasting the wines, we understand how he keeps going. To fund this little project, he works a couple of days each week at a gas station – who said winemaking is glamorous?! With only a couple stainless steel tanks, a manual basket press, and some old barrels, he pushes onwards.