Glenturret 7 Year Peat Smoked 2024
$76.49
Blasted Church Syrah
$32.29
On the one hand, the story of Okanagan Falls, BC, winery Blasted Church Vineyards is similar to many others in the region. In 2002, Vancouver expats Evelyn and Chris Campbell were through with their urban careers and figured owning a winery would be fun. But on the other hand, Blasted Church is the story of a brand, and their story is like few others in the Okanagan.
Lafazanis Geometria Assyrtiko
$22.94
In the early 1960s, Vasilios G. Lafazanis fulfilled his dream and gained flesh and bones with the establishment of the first family winery in Magoula, Attica, an area of particular geographic importance for the exploitation of Attic, Boeotian and Peloponnesian vineyards. Today they own ten hectares of their own vineyards in the Peloponnese region. Agiorgitiko, Moschofilero, Assyrtiko and Malagouzia are grown and tended here. At an altitude of 240 m – 500 m, the lands have a diversity of microclimate and exposure to sunlight to make sure the vines grow to their potential and with the right nutrients. The winery has a sloping terrain with excellent drainage. Besides the privately owned vineyards, Lafazanis also has contracted vineyards around with contracted winegrowers who provide for them only quality grapes.
Kinahan's KASC Irish Single Malt
$55.79
From the Producer
"The Kasc Project [M] is the world's first Hybrid Cask Single Malt Irish whiskey. An extension to our unique and popular Hybrid Cask Whiskey collection and a continuation of our journey into the new and previously unknown ways of whiskey making, using unusual and bespoke casks.
45% ABV
Cusumano Lucido
$20.39
A new venture of only a couple of decades old, the Cusumano brothers concentrate on the traditional Sicilian varieties, with two modern wineries, one in Partinico near Palermo, producing classic wines from old high-altitude vineyards nearby, and a new venture from old vineyards 700 - 1200 metres up on Mt Etna.
Kilchoman Port Cask Matured
$142.19
6 years old, fully matured in Ruby Port Hogshead Casks, 50%.
"The Port Cask Matured was aged for the full term of its maturation in ruby port hogsheads, selected from two contrasting ages, the youngest being 6 years old."
Torabhaig Sound of Sleat
$98.99
Chapter 4 in the Legacy series from Torabhaig is the Sound of Sleat, named for the narrow, powerful strip sepparating Skye from the mainland. The malt was peated to 78ppm, falling to 14.5ppm in the spirit.
Glenmorangie Signet Reserve
$584.99
Limit 1 Per Customer!
Bottled at 46%, Signet Reserve is a parcel of Glenmorangie's famous Signet, extra matured for 12 months in Pedro Ximenez sherry casks.
Producer Description
"The original Signet came to be when, after years of crafting whiskies acclaimed for their delicate character, our whisky creators began to explore the richer side of Glenmorangie’s flavour profile. For one week each year, the Distillery is dedicated entirely to Signet's creation – and everything else is paused. As the air fills with aromas more familiar in an Italian coffee bar, Signet’s espresso-like spirit is distilled. Aged in bourbon, sherry, and virgin oak casks and balanced by some of our oldest stocks, the whisky develops a depth and complexity that astonished the whisky world when Signet was first released in 2008.
""...Now, by aging Glenmorangie Signet further in Pedro Ximénez sherry casks, we are taking that whisky’s hallmark style even deeper into deliciousness. With its notes of chocolate truffles, toffee, fudge, and tiramisu, Signet Reserve offers layers of luxurious decadence, which will be enjoyed by whisky lovers old and new.” - Dr Bill Lumsden, Director of Whisky Creation"
Charles Dufour Bistrotage Champagne
$98.99
Based in Landreville in the Aube, Champagne vigneron Charles Dufour began his career in 2006 with a more conventional approach to Champagne, but not long after made the switch to organic viticulture (conversion of his six hectares was completed in 2010). Dufour’s are Champagnes of authenticity, reflecting, along with many other sensitive vignerons in his young cohort, the potential of the terroir of the Côte des Bars. Dufour only ever employs spontaneous ferments for vin clairs, and the wines are free of added sulfur. He’s also taken an interest in employing Pinot Blanc in his cuvées, with this variety figuring strongly in the domaine’s Bulles de Comptoir bottling. All primary ferments are conducted in old tanks and burgundy pièces with native yeast, no so2, and full malolactic completed. Dosage is very low; liqueur de tirage is a blend of Dufour’s own wine and cane sugar; the yeasts used in the secondary fermentation are derived from his own vineyards. None of his wines are ever fined or filtered.
Dufour has also expanded his Champagne range in recent years by making new wines from vineyards of his mother Françoise Martinot’s side of the family in a nearby village.