A lovely blended whisky from Japan created by Ichiro Akuto at Chichibu Distillery, with additional whiskeys from Scotland, Ireland, Canada, and the United States. Few whiskies from those countries to match this blend. Ichiro’s Malt and Grain does everything I want and rarely find in a whisky: it’s on the sweeter side but in a way that’s not overpowering – allowing for a range of earthy and spicy flavors. The first sip begins with vanilla and the faintest hints of sweet tropical fruit and flowers. That gradually transitions to more of a hazelnut-like vanilla with a flare of ginger to it, gradually building in spiciness as a notes of pepper and peat develop. Aged in Sake casks.

NOSE: Medium sweetness with hints of vanilla and oak, hint of honey.
PALATE: Smooth, medium bodied, toasted nuts.
FINISH: Sweet, medium-long, vanilla.
AGED: New charred oak barrel.

Matured in Akita Cedar Barrels Tarusake was matured slowly in real Akita cedar barrels producing settle aromas and flavors of cedar. This unique sake has some sweetness initially with some pepper notes, a little bitterness and some detectable wood. This is a sake for gin drinkers and fans of herbal tea.

It is an organic agave, wild-harvested in the Chihuahuan Desert of Northern Mexico which takes 15 years to mature. In the desert’s harsh climate, only the strongest and healthiest plants survive this natural selection process. Maturing on the mountainsides, the plant stores vast amounts of natural energy before it is ready to be harvested. More herbaceous than tequila.

This Cabernet Sauvignon is an elegant wine with well integrated oak and silky tannins. Sweet notes of dark fruit and vanilla are met with flavors of toast and tea in the mid palate. The addition of Petite Sirah gives an essence of layered spice, clove and pepper to complete the wine.

Straw yellow that contains brilliant green reflections. Floral notes, like white blossoms, and delicate apple and pear. Medium intensity, crisp minerality, with hints of spice, light almond and a slightly bitter orange peel character. The pretty floral notes and soft fruit flavors are fresh through the finish in perfect balance with the mouthwatering acidity.

Simply stellar Priorat from the area’s leading proponent, Alvaro Palacio. Pronounced aromatics of crushed berries, wild flowers, and herbs. Aged eight months in large wooden vats. Powerful yet elegant and balanced with a tannic grip. A great expression of Priorat terroir that craves an hour in the decanter or some time in your cellar.

Abundant aromas of crumbly red apple on the nose, the 2020 Ecume from Julien Altaber's Sextant abounds with pleasant leesy notes. The Vin Mousseux, as Altaber prefers to call his PetNat, has flavors of fine pastry, biscuits and butter, with a spoonful of apricot jam and a sprig of sage for garnish.

A tribute to Charlie-founder of his family's Certified Organic Vineyards.
Nose of ripe blueberry, caramel & roasted pine nuts. Flavors of raspberry, plum, roasted peppers & hint of vanilla. Soft yet firm tannins give a smooth, rich mouthfeel & a long layered finish.
Perfect for braised meats, hearty stews & great with friendly conversation on cool nights.
*92Points Wine&Spirits

"Complex and harmonious, this polished red is saturated with black cherry, plum, leather, tobacco, incense and iron aromas and flavors, revealing fruit, savory and mineral elements on the aftertaste. Beautifully balanced, with enough tannins to age another decade or longer." - Wine Spectator

Fresh and brooding red from a forgotten corner of Southwest France. Toulouse Sommelier turned vigneron Pauline Broqua produces this beautiful wine from the enigmatic grape fer servadou and cabernet franc. Wild berries, hatch chili and early morning dew jump out of the glass.

The 2015 Amarone della Valpolicella Classico sees four months of appassimento. Add in the 30 months of aging between barrique and botte grande and you get so much plush and ripe black fruit here, with spice, tar, cured tobacco and new leather. The bouquet is intense and highly developed with notes of dry herbs, prunes and cherries. The palate is full-bodied velvety and warm.

This is an absurdly delicious, energetic, intense Gamay from around the hamlet Volvic in central France's Auvergne region. The Delirium of Disorder' is hand-harvested from 117 year-old vines grown in volcanic feldspar soils at 1200 feet elevation. The grapes undergo a gentle, extended maceration over the course of 3 weeks before being bottled unfined and unfiltered.