"Asprouda" is an old dialect word for "white", and in this case the name for an indigenous varietal with dozens of clones- the most special of which is what's native to Serres in Greece. This is fermented and aged in Balkan oak and shows firm acidity, peach and pear fruit, and salty floral aromatics. Pair with poultry or fish dishes that have a buttery angle to them!

Tremayne Smith works closely with farmers in the more remote corners, often sourcing fruit from very old, low-yielding, dry-farmed vineyards. In the cellar, the wines are fermented with native yeast and very little sulfur is added, so that the parcels speak rather than the process. This Pinotage is fresh and zesty with bright red fruit with hints of darker stone fruit.

The Gran Selezione of this certified organic estate in Chianti Classico, this is the height of Sangiovese. A dark and somber wine, with black cherry, tobacco, leather, licorice and a host of wild, feral notes. Expressive and delicate on the nose but powerful and deep on the palate, this wine reminds us of the nobility of the best of Italian wine. A perfect pairing for ribeye.

Maker's Mark 46® is the recipe of Bill Samuels Jr., son of founders Bill and Margie, and the first new major expression since classic Maker’s® was released in 1958. Maker’s 46® is aged longer with special seared French oak staves. With subtly layered bourbon notes and balanced complexity.

Rich ruby-colored but transparent, beautiful in the glass, with a floral and ripe perfume offering notes of framboise, light herbal notes, wild fresh herbs, and a touch of dark black fruit coming through, with black raspberries and dark stones. On the palate, it has a rich tannin structure, a ton of clarity and a long finish. It’s going to benefit from more time.

"It's Alive! It's Aliiive!" De Mena is Catalan for "By Nature". Nestled in the Pyrenees Mountains, De Mena wines capture the natural beauty that lies here. A Rhône blend with a lot of grace. Pure and ripe blackberry, a hint of sage and spicy cherry. Soft body with a lively, fruit forward finish.

Whole clusters (stems intact) of Riesling and Viognier handpicked on the Ancient sea beds of the Colorado Plateau. Fermented in stainless steal tank for 33 days and completed fermentation in bottle. An old school sparkler for a new school crowd. Not a big commitment, just enough to knock back for whatever, whenever. Always slightly dirty, come join the PétNat revolution!

The 2022 “Brezza” (Italian for “breeze”) continues that trend towards levity and grace. This is a blend of 40% Pinot Noir, 25% Cabernet Sauvignon, and 35% Syrah. All three are distinct, yet come together for such a beautiful concert of aromatics and flavor.

Way up in the northern reaches of the Sierra Foothills, Gideon Beinstock and his wife, Saron Rice, produce small batches of wines that are unlike anything else coming out of California. Using traditional techniques and strict organic methods in the vineyard and the cellar, they make tiny amounts of wine from nearby vineyards as well as their own farm. Bouyant and distinctive.

Natasha Williams is a dynamic young winemaker from the small town of Saron on the Western Cape. After working and studying with benchmark producers, she decided to start her own label, naming it in Afrikaans after her home town. Natasha's approach to winemaking is simple: make wine with a pure expression of the terroir and grape variety. A chardonnay lover's dream!

This nearly opaque ruby red wine is smooth with a medium-to-full bodied entry opening nicely on the palate revealing waves of rich black cherry, cassis spice, and creamy oak. Powerful fruit flavors and well-balanced, the firm tannins carry through a long, savory finish.

The creators of Cascahuin believe that innovation in Tequila comes from digging back into its artisanal roots, and the use of a tahona in the production of this incredible blanco is exactly that. Savory notes and minerality coming from the roasting in stone ovens, use of a traditional stone tahona, and copper pot distillation.

Made with smooth Kentucky Bourbon and real dairy cream, Evan Williams Egg Nog is pureholiday spirit—just chill, pour, and enjoy. Or add a garnish for extra holiday cheer!