Produced in the tradition of 18th century English brewers, Old Rasputin has developed a cult following wherever it goes. It's a rich, intense brew with big complex flavors and a warming finish. The spice of the rye whiskey barrels serves as the constant background note that marries all the chocolate, coffee, and vanilla flavors together.

Untappd - 4.25

An innovative approach to twice-barreled bourbon creates the rich and colorful flavor here. Matured in separate, charred oak barrels – the second barrel deeply toasted before a light charring – extracts additional soft, sweet oak character. A nose of caramel, chocolate and marzipan leads to a palate of vanilla, caramel, hazelnut, apple and spice. Great in a Sazerac!

This single malt is distilled from the mash of Gouden Carolus Tripel beer. Sweet on the nose, though it’s cut with a hoppy note, reminding you that this began its life as a beer. There are floral notes, citrus peel and some coriander in the aromatic mix. The palate offers citrus, evergreen branches and some petrol. Brown sugar brings more sweetness on the finish.

Originally made as an experimental batch, Bad Guy is a wheated four-grain bourbon. It is our most award-winning bourbon whiskey. Our most bold, rich, and complex whiskey, heavier on the sweet side, this bourbon is incredible, given its high proof. Made from corn, malted wheat, malted rye and beech smoked barley mash. Approximately 120 proof.

The Bea family roots in Umbria run deep, dating back to the early 16th century. Vineyards are farmed organically and wines are bottled unfined and unfiltered. ‘Pipparello’ is a rich and silky red blend. The final wine shows unctuous notes of red berries, cherries, chocolate, and leather.

Phil Joyce, who created some of the most hyped stouts in Colorado at Powderkeg Brewing, helped create Westbound's first canned Imperial Stouts. From the brownie-batter-essque base to the luscious toasted coconut and marshmallow flavors, this stout is a dessert in a glass. Chocolate forward flavors with no signs of roast.

Untappd - 4.06

Wise Guise is a blend of Ensorcelled, their dark sour aged in oak barrels with raspberries, and their golden sour base. Fermented with a variety of yeast and soured with Lactobacillus and Pediococcus, this moderately tart beer showcases flavors of candied raspberry, lemon, and orange peel.

Untappd - 4.27

Beer Advocate - 94/100

Their annual crafted Pine Mountain Sour Pale Ale, with freshly picked spruce tips from the White Mountains. It's dry-hopped with the oily spruce tips, Simcoe, & Citra hops. A refreshing light sour ale that truly reminds you of sipping the pines in a glass.

Easily on the best breweries in the country. Casey Blending and Brewing are one of a handful breweries to usher in the sour beer renaissance in Colorado. This beer is aged on whole Colorado Baco Noir grapes at a rate of over 2 pounds per gallon. Peppery red wine, lemon zest, blueberry skins, and their signature minerality.

Untappd - 4.30

Beer Advocate - 93/100

English Style Barleywine aged in Laws Whiskey barrels for 14 months .The malt on the palate is the star of the show showcasing notes of caramel and toffee. Raisin and fig come through mid palate along with some citrus hop notes while the whiskey character comes though on the finish without overpowering the rest of the flavors.

2019 Beer Club Selection

Big, black, and beautiful. La Negra is an oak-aged Russian Imperial Stout aged in 4 Roses barrels, brewed with our British Pale malt and an enormous amount of roasted malts. A 5-hour boil lends a big burnt sugar and raisin character while the intense bitterness gives the beer an incredible dark chocolate finish.

Untappd - 4.30

An elegant and finely balanced wine. Ripe, concentrated flavors of citrus and nectarine fruit with barrel ferment nuttiness and a slightly creamy texture help to give nice weight and finish.
This wine comes from a small parcel in the Twin Valley Vineyard, located in the Fareham Lane area of Marlborough. The vineyard is at the western end of the Wairau Valley.

Certified organic grapes were hand-picked and whole bunch-pressed before being naturally fermented with wild yeast in old French oak barriques. The wine remained on lees in barrel for 12 months before being blended and lightly filtered before bottling. The nose demonstrates earthy, herbal and dark fruit characters with hints of undergrowth.