100% Meunier without dressing it up, allows its rustic charms and beauty to show. And it's easy to fall in love with this wine, drawn in by the Springtime scent of flowers and strawberries, fresh and completely clean but for an extra layer of something a little sweaty and intriguing, a hint of darkness from the clay soil adding perspective to what is otherwise a bright wine.

There is a whiff of the exotic in the form of pineapple wisps that combine with notes of acacia blossom and various white-fleshed fruit aromas. The lush and opulent yet relatively refined medium-bodied flavors possess slightly better mid-palate density, all wrapped in a youthfully austere but not quite as dry finale. This isn't classically styled but there's clearly more here.

From the rising star of Santa Barbara County, Alice Anderson, the Amevive Syrah is entirely from the organically farmed Shokrian Vineyard in Los Alamos. Alice's block of the vineyard tends to ripen late while retaining its acidity, creating a rich but refreshing wine.

Don't fear the badger! Chris Brockway of famed urban winery, Broc Cellars, teamed up with natural wine importer Selection Massale to bring us the ultimate "glou glou" - a fresh and lively take on "traditional" California Zin. Far from the jammy and rich wines typically associated with this style, this is acid driven, food friendly wine that everyone should enjoy at the table.

Coming from west-facing vineyards of Pinot Noir in the commune of Buxières-sur-Acre, Les Semblables is the first release for Champagne Les Clandestins. These sites are far cooler than most vineyards farmed in the village making for precise and intensely mineral wines lashed with bright, crunchy berry flavors. Fermented and aged in French oak barrels before aging sur latte for 15 months, Les Semblables is disgorged and finished without any dosage.

Sublime nose of black fruits, road tar, creosote and flowers. Full bodied with strong acidity. Dark and brooding. Black cherry, blueberry, charred meats, olive brine and espresso on the palate. The finish is exceptionally long with coarse tannins.

We were blown away by this unique, wonderful rye, so we bought the barrel. It was finished in a cask used to age Monbazillac, a French dessert wine similar to Sauternes. The result is a layered, sophisticated rye with a nose of orange marmalade, vanilla, sweet spice and honeysuckle, with a lightly sweet palate that reveals West Indies spices, ginger, clove and so much more.

This one is a 100% malted barley whisky, sourced from distilleries around Scotland, before making its way to Japan, where it is blended with Japanese Whisky, aged and cut to proof with the famous volcanic stone filtered water. The nose is warm mixed nuts and raisin, with palate of vanilla up front accompanying almonds and a youthful spice. The finish is long and tangy.

This vodka's uniquely creamy and full-bodied flavor profile makes it a great standalone vodka, ideal for sipping neat or in martinis and cocktails. Tasting notes: Subtle green apple and vanilla nose, creamy and earthy taste with a full-bodied mouth-feel and a long, clean finish with no burn.

The distillers used open fermentation in wooden tanks with house-cultured and indigenous yeast strains for their latest bourbon release. It is pot distilled and unfiltered, and aged five years in new American white oak charred barrels on earthen floors in the distillery's unheated dunnage-style bonded warehouse. A definite entry for "Best Colorado Bourbon" bragging rights.

This gluten-free spirit is distilled entirely from raw honey in Vermont with a smooth honey nose and creamy vanilla spice. It's distilled only twice to retain the flavors of the honey. You'll get floral elements of raw honey and flowers, and a long textured finish and subtle sweetness. Very clean and quite unique.

The wine aged 15 months in a combination of French and American oak barrels, 55% new.
This Cab shows aromas of black cherry and ripe plum layered with vanilla and baking spice. Concentrated dark fruit flavors culminate in a lush, full mouthfeel and a lengthy finish.

The earthy, umami nose is headlined by aromas of warm tar, topsoil and mixed herbs, but also has a fresh blast of graphite and tart cherries. The cherries and soil dominate the palate, before a hint of bitter citrus evolves into a hot, swelling finish. Taut, fierce tannins provide structure.