10th Mountain distillery was formed as a tribute the Army unit of the same name. This young bourbon has a nose that reveals hints of vanilla, oak and honey. The palate is medium-bodied with flavors of toasted nuts with a finish that brings some sweetness, oak and vanilla.

Part of the growing craft distilling scene in Colorado, Fireside Straight Bourbon Whiskey is from Mile High Spirits, a distillery in Denver. It's aged around four years in new, charred American oak. The palate presents oak, caramel and vanilla, with a smooth and robust finish. Bottled a 80 proof.

From the certified organic vineyards of Cedric Garreau comes a wild, laissez-faire approach to chenin blanc. Made entirely sans soufre and raised in neutral barrel, this wines show a more rounded and textural approach to the varietal.

Richness and elegance in symphony with notes of white peach, green apple, some mature tropical fruits and vanilla bean. The nuttiniess on the nose and finish balance the richness and minerality perfectly.

An indigenous grape variety of South Tyrol, Lagrein prefers warm sunny areas. Don't let the color fool you, this deep, dark red is
medium bodied in the mouth but finishes with elegance, depth, and structure.

The work horse of the region in terms of planted acres, this varietal likens itself to Gamay (Beaujolais), or Dolcetto. Thin skinned in nature, this grape offers a transparent ruby color in the glass and pushes forward fresh red fruit in the glass. Spice and light tannins.

Fresh strawberries come to life in this lovely incarnation of Cabernet Franc. Bring a bottle of Joguet to your next picnic and you’ll see how it makes everything taste better. Wine is made by direct press followed by a long, slow fermentations at cooler temperatures in stainless steel.

Sourced from the Reverdon sector of Mont Brouilly, an area known for producing wines of great finesse. Lurid ruby. Aromas of fresh dark berries, candied flowers & succulent herbs pick up a hint of allspice as the wine opens up. Sweet & pliant in style, offering juicy boysenberry & black raspberry that become livelier with time. Finishes smooth & sappy w/ fine-grained tannins.

Rested for 8 months in oak, the taste is herbaceous, w/ non- "whiskified" notes. It is a very vegetal tequila, without the notes of oak, pepper, vanilla or dulce de leche that can be associated with a highland reposado. No diffuser or autoclave. Agave is steam cooked in one thick-walled earthen oven for 24 hours, rested 24h. Female head distiller, woman dominant production team

With Xaymaca Special Dry, Plantation revives the quintessential Jamaican-style, 100% pot still rums of the 19th century with an expression of intense flavors that reveal the traditional, legendary Rum Funk : aromas and flavors of black banana and flambéed pineapple. It's a nice rum for a mai tai or other tiki cocktail, or it's great to just sip neat.

This method cap classique allures with vivid aromas of candied apple, pear and sweet grass that comes to life when the fine mousse explodes on the surface. The expected bright acidity is balanced with a tangy finish, concluded with a fresh floral note. Absolutely delicious and versatile.

10 day spontaneous fermentation in open stainless steel, gentle press.Destemmed, fermented and aged in large-format old oak. Blaufrankisch is the great red grape of the Burgenland. Blackcurrants, dark cherry, cracked black pepper, and dried herbs on the nose. The palate is firmly midweight with soft tannins, a firm throughline of acid holding it all together. A brilliant wine for any kind of hearty meal containing sausage, mushrooms, or smoked meats.

Valdicava makes some of most intense, richly-flavored Brunellos coming out of Montalcino today. Muscular yet elegant with dark and red berries, tobacco, leather, mushrooms, and a savory umami finish.