Our eighth vintage of the wine that defines the joy of Spring! From our beloved Santa Barbara Highlands Vineyard: Grenache Clones Noir and 2, intentionally farmed for our Rosé. The clusters are foot-tread and left on skins for just 24 hours to impart the prettiest skin tone. Bright, joyous and hibiscus deliciousness, for all lovers of Pohutukawa, laughter and yacht rock.

C.A.I. stands for Carl August Immich, owner of the estate who used gunpowder charges to blast out part of the mountainside in order to plant vines. Grapes from vineyards in the Mosel and Saar valleys, vinified in stainless steel. 2017 is a beautiful vintage, with notes of bleu cheese and stone, vibrant Fuji apple, peach, and nectarine. Great texture, good weight, and ample liveliness on the palate.

This distillery offers whiskeys infused by putting broken barrel staves into the whiskey. In this version, they use staves of legendary Japanese Mizunara oak to impart some of the flavors that have made Japanese whiskeys so popular. A nose of honey, grain and wood takes you to a palate of spice, grain, oat cookies and vanilla with dried fruit and spice on the finish.

Legent is a result of years of collaboration between Fred Noe, Jim Beam Master Distiller, and Shinji Fukuyo, Suntory Chief Blender, uniting two masters different worlds. The result is a blend of three bourbons, finished in sherry, red wine, and bourbon barrels to produce a whiskey that is smooth, spicy and a great representation of East meets West.

This unusual blend brings a nose that is floral, fruity, bright and spicy. The palate delivers vanilla, honey and toffee with some nice fruit that includes blueberries and black cherries, followed by nutmeg, cinnamon, orange zest, salty caramels, tobacco and gentle smoke. The finish is long, sweet, spicy and smoky.

A trip to Islay caused distillery manager Ian Millar to order a batch of peat. For a week a year, The Balvenie distills a batch of peated malt, resulting in a whisky rich in honey, vanilla and citrus notes with an extra layer of delicate smokiness. This is not a typical Islay-style peat-heavy whisky, but one with a lovely hint of smoke to highlight a beautiful, balanced spirit.

This is the brainchild of Harlan Wheatley, the legendary master distiller of Buffalo Trace fame. Crafted in small-batches using a one of a kind micro-still, Harlen’s unique gluten-free wheat recipe is distilled a total of 10 times, triple-filtered and bottled at 82 proof, creating a delicate and balanced profile. Fans of Buffalo Trace whiskeys should definitely give this a try.

This one stands right there among Willett's best offerings. It opens with a nose of caramel and vanilla layered on herbal and floral notes. The mouthfeel starts oily but finishes dry. On the palate you are treated to sweet caramel, vanilla, dusted in floral notes ... finishing with notes of oak and a lingering spiciness.

Each surprisingly complex sip of this premium potato vodka was born of locally harvested Rio Grande potatoes, mashed fresh and distilled with Rocky Mountain spring water only once to bring you a rare vodka with a character all its own.

A blended whisky from Suntory's three distilleries: Yamazaki, Hakushu and Chita. Toki has a different composition from another Suntory blend, Hibiki, as its main components are Hakashu single malt and Chita grain whisky. It should work really well in a highball. -- Master of Malt

Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, Brettanomyces, Lactobacillus, and Pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the Brett. Talk about a cult beer!

Pours dark and thick, with a creamy mocha-colored head and aromas of roasted malts, dark chocolate and french roast coffee. The mouthfeel is full, smooth and round on the tongue. The taste is rich with deep roasted malts, cocoa, coffee and a touch of vanilla balanced perfectly to create an excellent winter warmer.

Untappd - 4.45

Beer Advocate - 94/100

A modern crabapple with high sugar content, balanced with razor sharp acidity. The aroma and flavor profile are reminiscent of Riesling with a hint of petrol, it is perfumed and luscious. The finish is long, tart and elegant. Apples grown at Ela Family Farms, Hotchkiss, CO.

Untappd - 4.58