Claire Naudin Aloxe Corton
$154.99
It’s been nearly thirty years since Claire Naudin returned to her family estate with degrees in oenology and agronomy. Her father planned on dissolving their holdings, but fortunately, Claire was able to convince him otherwise. Claire rejoined in 1991, fully managing the estate from 1994. She purchased her parent’s remaining shares in 1999, married Jean-Yves Bizot (whom she has a negociant project with called BiNaume). At 22ha and 7-8 full-time employees (many of whom have been with her family for decades, including Manu, who is a thirty-year veteran), they’re a comfortable size.
Two Pillars Yuzu Cute
$4.99
From the Producer
"Introducing a new seasonal edition to our lineup???? Our seasonal Yuzu Wit bursts with a bright citrus aroma, a refreshing finish, and a zesty twist, making it the perfect spring beer!"
5% ABV
Fieldhouse Krush Pilsner
$5.79
From thr Brewery
"Old world methods meet new world hops in this classic-style beer, brewed in collaboration with our friends from House of Lager! The addition of Krush hops add subtle tropical and citrus flavours. A perfect beer to celebrate new friendships and good times!
Crisp, Citrus, Balanced"
4.8% Abv
Xavier Gigondas
$49.99
Xavier Vignon has always valued science, rigour and reason. Originally from Picardy, this insatiable pioneer of terroirs followed a career path worthy of his curiosity, strengthened by encounters, innovations and experimentations and coupled with a humanist spirit rooted in the culture of an omnipresent French art-de-vivre.
Sullivan's Maltings Irish Ale
$6.29
Our first beer from the revived Sullivan's Brewing Company is Maltings Irish Red Ale. It's a refreshingly balanced, ruby tinted classic Irish ale with a depth of malt flavour giving rich biscuit and gentle caramel notes.
5% Abv
La Gritona
$71.99
From the Producer
DISTILLED AND BOTLLED IN VALLE DE GUADALUPE, JALISCO, MEXICO
La Gritona Reposado Tequila is a subtle rested tequila distilled by Melly Barajas and her staff of women at her small distillery in Valle De Guadalupe, Jalisco (NOM 1533). Melly distills La Gritona only with agave that has matured, always with an age of between 8-10 years, and all of her piñas must originate in the iron-rich red soil of the local Jalisco highlands. These agave plants are cultivated at the height of their sugar production, near the end of the life cycle. They are put into ovens within 24 hours of trimming. La Gritona IS and ALWAYS has been additive-free.
Melly’s agave is first steam cooked in two thick-walled earthen ovens for 24 hours and then allowed to rest for another 24 hours before crushing. The collected liquid is naturally fermented and oxygenated in open steel vats at a rate that is dictated by the local air temperature, usually 8-12 days. Once fermentation is completed, we distill our nascent blanco tequila twice. We rest the distilled blanco in reused American whiskey barrels (Jack Daniels and Balcones) for 6 months before bottling.
Our reposado is very pale in it’s color for a tequila with a 6 month barrel rest. We use the same barrels over and over again to allow for them to become stripped of most of the residual oak, whiskey, and color. We like for barrel notes to be as stunted as possible in our tequila. Our aging is intended only to soften and round out the blanco tequila from which La Gritona is derived, not to introduce new notes. Our intention is to keep the verdant and crisp qualities of the original plant intact while still allowing it to age briefly in the oak. We do not use copper stills or a tahona, and we do not diffuse or use an autoclave. Our cooked agave is crushed with a steel mill and we distill our liquid in steel stills with copper coils. Every step of production takes place under one roof and our facility is overseen by a small staff of local women that work each process from start to finish.
All of the agave remnants that are left over after production are given to local farmers to use as cattle feed. Our bottles are hand blown with recycled Mexican glass in Zapopan, an hour away from the distillery.
Hamilton Whitestache Rum
$59.99
From Ed Hamilton
"In the twenty years I lived on a yacht sailing the West Indies I really enjoyed drinking some great white rums. Back in the US, I missed that clean, fresh flavor of aged molasses-based rum that had been carbon-filtered to remove the color gained during a few years spent aging in oak barrels in the tropics. In addition to the fresh flavor of the rum there was also a slight coconut note attributed to the American oak barrels in which these rums were aged.
Look for a bit of ethanol on the nose as you open the bottle, if there's no ethanol on the nose when you open a full bottle of 87 proof rum something has been added. After a minute or so to breathe ripe papaya, banana and coconut aromas replace the ethanol. The body has more hints of tropical fruit, coconut with a slight vanilla note in the finish.
Like so many things those rums that I enjoyed in the '90s are no longer made. In 2001, Trinidad stopped growing sugar cane commercially but continued to make rum from imported molasses, the end of an era that stretched more than two centuries.
To capture those flavors and aroma that are as rare today as the elusive green flash that signaled the end of another day in paradise anchored in the lee of a West Indies island I had to blend several rums from different islands.
The bulk of this rum is aged rum from Trinidad to which I blended sugar cane and molasses distillates from Guyana and Santo Domingo, as the windward half of Hispaniola is known in the islands.
This high proof blend is carefully diluted with filtered, well water at the Five & 20 Distillery in Westfield, NY over five days. Only by slowly diluting the high proof spirits can the most delicate aromas and flavors be preserved. I choose the Five & 20 Distillery to bottle my rums because they are care about quality as much as I do and their water source has never been part of a municipal water supply to which chemicals such as chlorine or flourides have been added.
Once diluted to 87 proof, bartenders told me they really didn't want another 80 proof clear rum, Hamilton White 'Stache is bottled only in liter bottles. Because 750 milliliters of this stuff just is not enough.
Enjoy this white rum in moderation in cocktails that call for premium white rum. While this is no substitute for rhum agricole in a 'ti punch I drink it in daiquiris and swizzles with a dash of bitters.
And if you're still reading this, I want you to know there is nothing in this bottle but rum and filtered, well water. No flavors, sugar, glycerine or anything else that you might find in other spirits. And yes, this is gluten and GMO free, but I can't put that on the label due to federal regulations. It seems some Washington, DC offices are not communicating these days. Hopefully that will change in the near future. In the mean time, I hope you enjoy this rum as much as I have enjoyed bringing it to you. Cheers and Salud!
43.5% Abv
Pivot Spirits Farmacy Gin
$49.99
Farmacy Gin from Pivot Spirits is bottled at 40% ABV.
Producer Description
"Gin was initially designed as an herbal medicine to treat a variety of ailments. Our Farmacy Gin blends a subtle juniper base for a restorative, harmonic combination of florals, fruits, and botanicals. This bright and contemporary gin is the cure to all that ails you."
About Pivot Spirits
Pivot Spirits was founded in 2018 and resides in Rolling Hills, Alberta — about a 30-minute drive south of Brooks. If you zoom in on Rolling Hills from a satellite image on Google Maps you will see where the name Pivot Spirits comes from: all the fields in the area have the tell-tail rounded and circular shape of pivot irrigation. The distillery is co-owned by Lars Hirsch and Rachelle Fiset. Lars is an irrigation farmer with fields just across the roads from the distillery and the distiller as well. Just about all the grain used at Pivot Spirits uses for making Whisky, Gin, and other spirits comes from his fields. The only exception to this is when Lars uses corn, which he gets from his neighbours. Pivot Spirits does not malt or roast any of the grains it uses — it comes directly from the field, is ground down, and made into a mash.
Pivot Spirits Rye Whisky
$87.99
Made from Rye grown in Lars - the distiller's own farm. Distilled by Pivot Spirits in Rolling Hills, Alberta. Bottled at 46%.
Producer Description
"The modern, high-yielding hybrid rye varieties cultivated by Lars on our irrigation farm yield a true Canadian classic whisky! Velvety, smooth, and mellow, this whisky boasts oak notes and flavours of baking spices and caramel. This nod to Alberta agriculture is the perfect addition to any whisky collection."
About Pivot Spirits
Pivot Spirits was founded in 2018 and resides in Rolling Hills, Alberta — about a 30-minute drive south of Brooks. If you zoom in on Rolling Hills from a satellite image on Google Maps you will see where the name Pivot Spirits comes from: all the fields in the area have the tell-tail rounded and circular shape of pivot irrigation. The distillery is co-owned by Lars Hirsch and Rachelle Fiset. Lars is an irrigation farmer with fields just across the roads from the distillery and the distiller as well. Just about all the grain used at Pivot Spirits uses for making Whisky, Gin, and other spirits comes from his fields. The only exception to this is when Lars uses corn, which he gets from his neighbours. Pivot Spirits does not malt or roast any of the grains it uses — it comes directly from the field, is ground down, and made into a mash.