On the nose, this wine offers a bouquet of white peach and orange blossom aromas, complemented by subtle hints of sea salt. The palate is vibrant and bright, reflecting the fresh energy of just-ripened fruit. This rosé delivers a crisp and refreshing character with flavors that mirror its aromatic profile.

Pale yellow in color with brilliant greenish reflections, enticing aromas of acacia flowers, citrus, tangerine, and hints of apricots and almonds. KRIS Pinot Grigio is lean and refreshing on the palate with hints of blossom and honey.

This craft distillery blended casks of bourbon and rye from some of its favorite distilleries in Kentucky and Tennessee with its own whiskey to create this spirit. On the nose, you'll find toffee, candied orange peel, cinnamon and cherry bark. On the palate, rich pecan pastry, bittersweet chocolate, fruit preserves and spice. Great in classic whiskey cocktails.

This is a traditional pot-distilled malt whiskey combined with American aging techniques. Using 100% malted barley, a slow mash, fermentation and distillation; this malt whiskey is aged in virgin American Oak barrels for a minimum of 3 years. Profile: Stone fruits and citrus blossom, with an overtone of the classic American Oak characteristics of vanilla and buttercream.

This malt whiskey made from a mash bill of a blend of grains comes from a newer distillery in Salida, Colorado. Aged in new American white oak barrels, Tenderfoot brings a bold nose with smoky notes and a palate that offers hints of tobacco, spicy notes and dark chocolate bitterness.

"Twice Barrelled" means this is the standard Knob Creek Rye, secondarily finished in new, level 4 charred oak barrels. This limited release comes off more sweet and less spicy that many ryes, so it's a good choice for someone looking for a unique, easy-drinking rye that is a little different, and at a nice price point for a limited-release bottle.

Mezcal Rayu Espadin Joven is produced by Isaias Martinez Juan in San Juan del Rio, Tlacolula, Oaxaca. This is an artisanal mezcal cooked in an underground conical oven, crushed by a horse-drawn tahona, naturally fermented in pine wood vats, and double-distilled in copper pot stills. This mezcal has notes of fruits such as banana, mango, pineapple and a touch of caramel.

A refined, balanced rye that is equal parts sweet and spice on the nose, with loads of rye spice, vanilla and a hint of dill on the palate and a finish of cinnamon and allspice. This is an enjoyable sipping rye from the master distillers behind Wild Turkey, so if you like their bourbons, you should give this a try.

The Winesap apple dates back to colonial America and is aptly named for its vinous flavor. It exudes the aroma of blood orange, leading into a rich and mysterious flavor profile of grapefruit, vanilla, and grain. Apples grown at Masonville Orchards.

Untappd - 4.75

A modern crabapple with high sugar content, balanced with razor sharp acidity. The aroma and flavor profile are reminiscent of Riesling with a hint of petrol, it is perfumed and luscious. The finish is long, tart and elegant. Apples grown at Ela Family Farms, Hotchkiss, CO.

Untappd - 4.58

Pours dark and thick, with a creamy mocha-colored head and aromas of roasted malts, dark chocolate and french roast coffee. The mouthfeel is full, smooth and round on the tongue. The taste is rich with deep roasted malts, cocoa, coffee and a touch of vanilla balanced perfectly to create an excellent winter warmer.

Untappd - 4.45

Beer Advocate - 94/100

Brown Ale aged in used Pinot Noir barrels from local Sonoma County wineries. It is aged for about 12 months with sour cherries, Brettanomyces, Lactobacillus, and Pediococcus added to each barrel. Flavors from the cherries, Pinot Noir and oak balance each other nicely with a little funk from the Brett. Talk about a cult beer!

A blended whisky from Suntory's three distilleries: Yamazaki, Hakushu and Chita. Toki has a different composition from another Suntory blend, Hibiki, as its main components are Hakashu single malt and Chita grain whisky. It should work really well in a highball. -- Master of Malt