De Ranke Cuvee De Ranke
$18.99
The Cuvee is an ale of mixed origin like many Belgian breweries used to make. De Ranke brews a red-brown ale, which is then aged for six months, then blend in a lambic from Brewery Girardin. It's a naturally acidified ale in which the brewers strive to reach the perfect balance between sweet and sour. This amber-coloured ale contains 7% by volume alcohol and can age well.
Gueuze Tilquin A LAncienne
$15.99
Tilquin is a traditionalist lambic blender and learned his craft brewing and blending at two of the great lambic breweries: Drei Founteinen and Cantillon. Tilquin uses Boon, Lindemans, Girardin lambics and is the only blender to get Cantillon for his blends. The aromas are light fruits and funky yeast. The palate has tart citrus dominating with some malt sweetness to balance.
Hayman`s 1850 Gin Reserve
$43.99
"Hayman's 1850 Reserve is distilled to a recipe from 1850 and rested for 3-4 weeks in Scotch Whisky barrels following the Gin Palace tradition," according to the team behind Hayman's. "Gin has never had an age statement. However, in the 1850s, gin was transported, stored and served in wooden barrels rather than a bottle. Drinking establishments, called Gin Palaces were common place all over London and gin was served from the barrel. Hayman's 1850 Reserve is distilled in batches of 5,000 bottles and each bottle is individually numbered alongside the batch number."
Hayman's Sloe Gin
$39.99
A must for cocktail aficionados and history buffs! "Hayman's Sloe Gin is a traditional English liqueur made to a long standing family recipe. Wild hand-picked sloe berries, a type of wild plum, are handpicked in the autumn after the first frosts from the blackthorn tree," according to the family behind Hayman's. "The early frosts lock in the vital sugary plum notes that define Hayman's Sloe Gin. The sloe berries are gently steeped for several months with Hayman's Gin before blended with natural sugars. The final blend is a rich ruby red liqueur bursting with smooth and intense bitter sweet fruit flavours. Sloe Gin has been a popular drink from the 19th Century onwards as a digestive and winter warmer and was a required bar item during the first cocktail era in the 1880s."
Gulden Draak 9K
$5.29
All features of the regular Gulden Draak, minus the sweet caramel touches. Three different kinds of malt added in a volume of 4 times the content in lager, providing the 9000 Quadruple with a deep golden amber colour and a fruity scent. Combined with the smooth and subtle sweet taste, this ensures a wonderfully bouquet. The secondary fermentation uses a wine yeast which contributes to the grandiose taste.
Girard Napa Cabernet Sauvignon
$55.99
Girard has been making wine in Napa Valley for over 40 years, relying on long-term contracts with growers instead of owning vineyards. They consistently produce well-made winds the display classic Napa Valley profiles.
Plymouth Gin
$46.99
Bushmills 16 Year
$134.99
Two whiskeys are matured for 16 years‚ one in a bourbon barrel and the other in sherry‚ and then they are married together in a sweet port infused cask. It’s a marriage made in heaven! Expect a warm Port-like sweetness on the back of the throat, that drifts up to form an almond marzipan fusion with hints of honey and praline. The finish is deep and jammy, with hints of dark chocolate.
Producer Description: "Our Bushmills 16 Year Old is a marriage of single malts matured for at least 16 years in hand-selected Oloroso sherry butts and bourbon barrels, then finished in port pipes for up to a year. This triple casking transforms the colour to a beautiful ruby red and adds layers of juicy sun-ripened dark fruit and berries, complex almond nuttiness and a treacly vanilla spice."
3 Fonteinen Oude Geuze
$16.99
A true Geuze - a blend of 1, 2, and 3 year-old lambic, unfiltered and unpasteurized, and aged in the bottle for at least a year after blending. Refermentation in the bottle gives this Geuze its famous champagne-like spritziness. The lambic that goes into it is brewed only with 60% barley malt, 40% unmalted wheat, aged hops, and water, spontaneously fermented by wild yeasts, and matured in oak casks.