Two weeks of semi-carbonic maceration in both concrete and foudre, pressed directly into French Oak (75% neutral 25% new). The result? The perfect Thanksgiving wine that can reach across the aisle, as well as the table. Lush, fruit forward, concrete fermented good-good with a kiss of newer oak for the parentals.

Earthy, spicy and developed, with notes of leather and vanilla and a touch of smoke and brick dust. It has ripe fruit without excess and a medium-bodied palate with great balance and freshness. Powerful and ripe without excess, polished chalky tannins.

The aroma is young and very fruity with highlights of orange blossom and lime notes. In the mouth it is soft and with a refreshing acidity.

This tequila was double distilled in a stainless steel pot still. Normally repeated distillation produces a smoother, more pure spirit. Aroma: Complex, intriguing, shows subtle agave and cedar notes, sweet fragrances such as vanilla, dry dates and almonds.

Alida is produced with 100% Blue Agave Tequilana Weber handpicked from the highlands of Jalisco, Mexico. Alida Reposado has a complex yet delicate nose, cooked agave with a hint of orange peel, subtle oak and caramel.
Aromas carry to the flavors of soft orange zest and toasted oak, with vanilla, dry citrus and pepper. Long and full, with a hit of black pepper/roasted agave.

Bruxo X is a post-distillation blend of 80% maguey Espadin mezcal and 20% maguey Barril mezcal. It is produced by mezcalero Juan Morales Garcia in San Dionisio Ocotepec, Oaxaca. This mezcal has a delicate nose of citrus and floral notes with peanuts and jicama.. On the palate there is citrus peels, fruit, chamomile, mineral notes, and light honey.

In 2020 this was made in the style of a dark, southern Italian Rosé or Cerasuolo. These wines tend to be darker than many reds but are intended to be served chilled. Like those wines, this was aged longer in barrel, 20 months in old wood, which allows the wine to develop more complicated, earth, meat, and floral essences.

Les Pinots Blacks is a collaboration between four friends: Chablis restauranteur Fabien Espana and three renowned winemakers: Thomas Pico of Domaine Pattes Loup in Chablis, Damien Delecheneau of Domaine de La Grange Tiphaine, and Bruno Verret of Domaine Verret in Irancy. A very cool project highlighting a lesser known region of Burgandy

Nine generations of Muzards precede Claude and Hervé, who today control Domaine Lucien Muzard. A return to minimal intervention in the vineyards, with organic and biodynamic practices along with modern wine-making techniques has resulted in spotlessly pure. Universally regarded as one of the better, high-end values in Burgandy.

The essence of rhubarb adds a tart crisp edge to our smooth gin base whilst the ginger extract warms the palate for a full-bodied finish.

Pierde Almas Espadin is made from agave Espadin that takes 8 to 10 years to mature. This Mezcal is made by maestro mezcalero Gregorio Velasco Luis is San Luis del Rio. Each bottling contains a slightly different ABV, but they all hover around 49%. Its flavor notes include a bit of smoke, pepper, and hints of chocolate with a long savory finish that holds strong in the mouth.

Israel's ancient soil and lengthy growing season provide the perfect environment to nurture Cabernet Sauvignon. These grapes were hand-picked, soft-pressed, vinified and aged 8 months in French oak barrels. The result is a full-bodied wine with a delicate smoky aroma and hints of spices enhanced by plum and blackberry flavors. Enjoy with grilled meat, game and hearty casseroles