Made with natural botanicals including Italian juniper, coriander seed, orris root, grapefruit peel, star anise and sage. Sage spice and sweet pine on the nose complemented by resinous citrus from the juniper and grapefruit. On the palate, sweet jam up front, followed by grapefruit citrus, licorice and pine, then anise and floral notes. Lasting citrus and sage on the finish.

This unpeated Scotch will change year to year based on the ingredients and conditions, so don't expect conformity. Do expect a whisky that is clean, fresh and lively with the oak and grain in perfect harmony. The nose shows barley sugar and a hint of mint, followed by floral notes. The refined palate reveals sweet oak, brown sugar, fruit and malt. It is one lovely dram.

This limited release is aged in both American and French oak barrels to amplify the vanilla and caramel notes their regular bourbon is known for. The aroma is heavy vanilla with spiced caramel. One sip brings flavors of butter pecan ice cream, vanilla with creamy butter notes, dry spice and caramelized sweetness. The finish is long and dry. This one won't be around for long.

Fresh bright fruit reminiscent of dark cherry, red plum, and cranberry, meet slightly earthy aromatics. The finish is long and stony creating a fun juxtaposition. Co-fermented in cement tanks for 10 days.

Semi-carbonic maceration for one week with destemmed grapes, and then aging for 6 months. On the nose is an array of savory dried leaves, white pepper and wild cherry, and on the palate plenty of juicy red forest fruits. There's enough structure here to hold up to a roasted chicken or something gamey, but light enough to chill and bring to a rooftop BBQ.

Lightning in a bottle! 10 year old vines grafted from selection massale Puiglny-Montrachet vines. No fining, light filtration, indigenous yeast fermentation. This Chardonnay is so “terroir-driven” “you'd never believe it was a German wine” (said a fan of French wine). This wine drinks just like a white Burgundy highly refined and well made. The vineyard is a mere twenty minutes from the French border!

Direct pressed juice, aged on the lees for 8 months in stainless steel. Unfined, unfiltered, no added sulphur. Alsace Riesling masquerading as a smoky, zesty Chenin. Campfire on the nose. Razor sharp acidity with a slightly bitter undercurrent, like caramelized slices of grapefruit. A delightfully dramatic wine that we recommend enjoying with nothing but a candle burning in the dark and Bonnie Raitt playing softly in the background.

Whole cluster carignan submerged in already fermenting grenache. Not quiet red, not quiet rosé. Pure glou glou.

100% Nero d'Avola done "Nouveau-style" from natural wine all-star, Martha Stoumen, welcomes you with jubilant aromas of blueberry and cranberry. Early season strawberry and a whisper of tannin glides into a tart, full belly laugh. Patatino's featherweight body and slight spritz keeps you lifted!

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.

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.

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 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.