Esopus Spitzenberg is one of America’s most important heirloom apples. It was one of Thomas Jefferson’s favorites, which he grew at Monticello. This cider is bursting with cantaloupe and spicy cinnamon flavors and aromas. It is spicy, zingy, lightly sweet and refreshing. Apples grown at Ela Family Farms.

Cidre Bouch is created using the traditional method of the Pays d'Auge. Full of fruit and freshness, the taste reveals the aromas of apples and citrus with finesse. Their apple trees are grown in soil that is calcareous and marly. This soil produces small fruit with highly concentrated flavors perfect for the production of cider.

Dona Vega hand-selects its Espadin agave and triple-distills the resulting mezcal. The result is a mysterious and delicious drinking experience, with light smoke and a white pepper finish, yet remarkably smooth. Doña Vega Espadín is wildly versatile in cocktails and a true adventure on its own.

Don Julio created this category of tequila, which they named "crystal claro anejo" but which has since been termed "cristalino." It is a barrel-aged tequila that is nonetheless clear. Charcoal filtration enhanced the aromas and flavors of crisp agave, citrus and fruit notes typically characteristic of a blanco, while retaining the vanilla and caramel notes from aging.

The agave for this raicilla is roasted in a wood-fired adobe oven and fermented in wild yeast. Distillation is done is an Arabic – Filipino hybrid still. It has a light nose, a whiff of fennel pollen and fermented butter. It is low in viscosity and full in flavor, very round up front with hints of apple and pear with an acidic finish that makes it perfect for cocktails.

This iconic Denver distiller uses unrefrigerated fermentation to get a softer whiskey with subtle flavors such as vanilla, pear, and raspberry. Distilling in a copper potstill on grain extracts fuller and rounder flavors from the grains. Leopold then barrels the distillate at 98 proof so the barrel can add subtle notes of oak and vanilla without overpowering the whiskey.

The wave on the label portends this whisky’s rush of flavor: satisfyingly smoky, with noticeable structure and complexity. Kippers on the nose, with burnt aromatic grasses, cocoa, and jellied fruits, and a smoky palate of red apple, ginger, pepper, orange, and mango. Smoke writhes like a serpent on the finish, joined by sweet tropical fruits. – Whiskey Advocate

High West sourced a 16-year-old rye to blend with its own 2-year batch, with the old lending refinement to the new. Notes of rye spice and apple appear without the burn, which lets the flavors shine through. This is a nice rye that could go for double this price point.

Luminous ruby color. Forest berries, spices, leather, moist earth and dried plum, layered in the aroma. Soft, round taste, well-balanced acidity and clean and persistent aftertaste. Very pleasing, and ready to drink.

This cellar selection stitches together pieces from unique sites across the Willamette Valley. Lots are fermented with native yeast & a variety of traditional & experimental techniques to create a layered wine of great complexity, but that is, first and foremost, totally delicious.

Upon arriving to the winery, the Pinot Gris was foot
stomped for a 3-day whole cluster cold-soak that
provides phenolic texture along with a natural pink
floral hue.

White teas and flowers on the nose. Flavors of peach,
cantaloupe, honeydew melon, Rangpur lime.

The Coffey Still is the world’s first patented continuous still, invented by Mr. Aeneas Coffey in 1830. This type of still retains the flavors of ingredients and also creates a distinctive texture. The complex, sweet and mellow flavors of this expression will help you discover the beauty of a grain whisky.

Famed importer Kermit Lynch deems the wines of Louis Barruol of ‘grand cru aroma,’ from ‘Hermitage-like sites’- and we couldn’t agree more. This deliciously fierce Syrah oozes with dark fruit and complexity, hailing from vines 30-50 years in age. Essentially a baby ‘Hermitage,’ on a budget-- a steal for the price.