Apaluz is made using mature estate-grown agave Durangensis (around 12 years old) in the state of Durango. This mezcal has smoky notes, aromas of citrus fruits, honey and almonds. Apaluz Mezcal is family-owned and represents three generations of mezcal production.

Our 100% Islay range is the world’s only Single Farm Single Malt Scotch Whisky. It represents the revival of traditional farm distilling; growing our own barley before malting, distilling, maturing and bottling every bottle of our 100% Islay range on site. Matured in bourbon and sherry casks. Floral sweetness, layers of rich fruity character and soft maritime peat smoke.

Embodying the unmistakable qualities of Single Pot Still Irish Whiskey. Blue Spot is matured for no less than 7 years in Bourbon casks, Sherry butts and Portuguese Madeira casks all bottled at cask strength for you to enjoy! A smooth mouthfeel with a subtle mix of fruit, a hint of clove oil and cracked black pepper corns. Sweet spices, vanilla and cinnamon add to the wood's nut

"This is one of my favorite rosés" said Eric Asimov in the NY Times and for good reason, as this beautiful blend of Cabernet Franc and Tannat is a vibrant and refreshing wine that pairs well with salads, seafood, white meats and grilled foods all year round.

A blend of 13 different varieties from Alder Springs Vineyard, it takes you on a kodachrome roller coaster ride. Reds were direct pressed, while the whites were divided into direct press and 6 days of skin contact. She’s all things stone fruit and citrus with a briney backbone destined for beachfront enjoyment.

100% Grenache from Chalone's famous limestone and decomposed granite terroir given the usual "Jolie Laide treatment": Foot crushed, fermented whole cluster with gentle punchdowns and matured 10 months in neutral French oak.

he resulting wine is elegant and graceful; super fresh and bright, high tone wild red raspberry and strawberry fruit ballasted by licorice and cinnamon.

Emmanuel Rouget is the nephew of one of Burgundy's most legendary winemakers, Henri Jayer. In 2001 when Jayer retired, he turned all of his holdings over to Rouget who now makes wines for both estates. The wines are ultra rare, traditional, and full of personality. This crisp and focused Aligote has bright lemon citrus aromatics, stoney minerality, and a hint of herbs.

Touches of herbal tea and the sauvage add breadth to the earthier and slightly cooler aromas of mostly dark berries. There is very good underlying tension to the lightly stony flavors that culminate in a compact, rustic and mildly warm finale. This is quite powerful for a Nuits villages, which should be expected from the legendary Jayer estate.

Hand harvested and macerated on the skins. Fermented with indigenous yeasts. No sulfur added, no fining, no filtration. Everyday wine for every meal & table.

The 2024 blends the elegant, volcanic soils of Eola-Amity with the powerful, marine sedimentary expressions of Sequitur and Freedom Hill Vineyards. On the palate, dense fruit, succulent tannins, and vibrant acidity create a lively interplay, revealing the remarkable balance of power and grace that defines Willamette Valley Pinot Noir.

Hailing from the historic dry-farmed Galleano Vineyard (planted in 1927) in historic Cucamonga Valley, this wine yields gushing, dark, brambly fruit: spiced plum, sarsaparilla, & silky tannin.

This multi vintage white from Oregon has bright, tart acidity along with notes of fresh grassy herbs and a beeswaxy baseline, great as a thinker or a drinker. Winemaker Scott Frank blends fruit from multiple vintages together for the Time Machine series so you get a little nutty oxidation at the same time as fresh, crunchy fruit.