Lagavulin 11 Year Offerman Rum Cask
$124.99
This 11 year old Lagavulin was initially matured in ex-Bourbon casks before finishing for 8 months in Caribbean rum casks. 46%.
Morris Single Malt Signature Whisky
$93.99
Single Malt Whisky from the land down under! Morris Whisky is made by the people behind Morris Wines, and is matured in ex-fortified wine casks made of either French or American Oak. Bottled at 40%.
Annex Polar Brew Kolsch 4pack
$18.69
Wormtub 10 Year Single Malt 56.9%
$76.99
This Speyside Single Malt Scotch was re-racked into first-fill ex-Sherry casks. It was bottled at 10 years old and 56.9% ABV.
What is this? I high strength, 10-year-old single malt that is also heavily sherry influenced AND at a reasonable price? Has the world gone mad?!? Not quite, but the crafty crew at That Boutique-y Whisky Company might have. TBWC cannot say which Speyside distillery this whisky was sourced from, but they do use worm tubs. Hmm... that narrows down the possibilities a bit. Craigellachie or Mortlach are likely the two most famous Speyside distilleries to utilize worm tubs, but they are not alone. Glen Elgin, Cragganmore, Balmenach, Benrinnes, and Speyburn do as well. There might be a few others too.
Burnt Ends Rye & Peated Single Malt 45%
$47.99
If you visit Hayden Block - the great barbecue joint not too far from Kensington Wine Market - it is always a good idea to order the burnt ends. This just might be the perfect whiskey to pair with it! Burnt Ends is an intriguing blend of Rye Whiskey from Tennessee and peated single malt scotch that was finished in sherry casks. The result may just have to be shared with the meat in your smoker. 45% ABV.
From The Producer
"Inspired by the tasty goods served at the barbecue joints of the USA, this rich, meaty expression brings together Tennessee rye whiskey and sherry cask-finished peated single malt Scotch whisky, all within a bottle that looks like it should hold barbecue sauce. It's meaty, smoky, rich and satisfying stuff."
Rosier Rose Brut Magnum
$56.99
In France, Crémant is the term used for sparkling wines made in the same method as Champagne but from outside of the actual Champagne region. The Rosier family left their native Champagne area, moved to Limoux and began making wine in January of 1982, full of hope and energy after purchasing a vineyard property in the village of Villelongue d’Aude. They began by restructuring the vineyard and took out all the old red Aramon vines to make way for Chardonnay, Chenin, Mauzac and Pinot Noir. Their first ‘cuvée’ was created in 1983, a scant production of 600 bottles. The following year 6000 bottles were produced under the ‘appellation’ Blanquette de Limoux. In 1985, they outgrew the space in Villelongue and moved to Limoux to larger premises and were able to increase production, thanks for the most part to our expansion into the American market. They now produce 650,000 bottles of Blanquette de Limoux and Crémant de Limoux in a specially designed, ultra-modern ‘Chai’ (wine production plant and storehouse) and have established a presence outside France in sixteen countries around the world.
Highland Nectar Whisky Liqueur
$49.99
Highland Nectar is a beautifully married recipe of the finest Scotch whisky infused with cinnamon, ginger, bitter orange, star anise, nutmeg and vanilla. Using 5 year old whisky which has been fully matured in Sherry casks ensures a rich and fruity flavour. 35%
The name Highland Nectar comes from one of the first ever Blended Scotch Whisky brands trademarked by the Distillers Company (DCL) in the 1880s. It embodies the distinctive flavours of Scottish Highland whisky and the region’s array of characterful herbs and spices.
Belching Beaver Outside Your Mind
$5.69
Emile Pernot Absinthe Deniset Jeune
$69.99