This new distillery is the first in Kentucky to embrace sweet mash, which supposedly creates a softer and cleaner spirit. Their single barrel is a big, bold whiskey, though, with a complex nose and layers of flavors. Give this a try if you want to taste whiskey from a new distiller that is getting it right.

Cedric Bouchard sparked a quiet revolution when he began his domaine in the late 1990s with less than a hectare of vineyard in the Cote de Bar. Rather than blending, he releases all his wines as single vineyard, single varietal and single vintage wines. The Cote de Bechalin is ripe and exotic with a velvety depth and lively structure.

This lightly effervescent rosé has clean, fruity aromas fall somewhere between tangerine and cantaloupe, while the palate is tight and tangy. Orange flavors with tropical hints finish fresh.

This is a dry red wine with a brilliant ruby red colour. Aromas of fresh garden flowers and loads of red fruits, cherries and cherry blossom on the nose, along with a characteristic spiciness. On the palate, sour cherries, raspberries, strawberries, and hints of woody oak. Light, gentle tannins. Extremely elegant and well-balanced.

This Spanish white is mostly Albariño, but highly unusually for Rías Baixas (a tiny Galician region now synonymous with top-notch Albariño) it contains a broad blend of other local heritage varieties: Clean, fresh, floral aroma, with plush stone fruit on the palate so classic of Albariño.. These old varieties are in dwindling supply but here add complexity and layers.

The Cos Frappato is an organic, naturally made red from the Sicilian Frappato grape. The brightness of fruit, combined with the acidity present in Frappato, make this the perfect wine to chill slightly, just like they do in Sicilia. Perfect with swordfish or pizza night, Put a light chill on this great warm-weather red.

This wine is near equal parts Syrah, Grenache and Mourvèdre from Elephant Mountain, Boushey and Sugarloaf vineyards. The black pepper, white pepper, garrigue, blueberry, cassis, dark strawberry and smoked meat aromas show a lot of complexity. Smoked meat, orange peel, strawberry and plum flavors follow, showing mesmerizing purity and verticality. An extended finish caps it off.

“Le Pigeoulet” is derived from the foothills of the Chateauneuf's La Crau plateau, where Vieux Telegraphe's vineyards sit. It serves up pretty scents of white flowers, yellow citrus, and white peach that carry through on the generous palate where they are lifted by a squirt of Meyer lemon acidity and a touch of salty stone.

Mezcal El Silencio is made in Oaxaca, Mexico, using the traditional process carried on by generations of mezcaleros. Meticulously picked agaves are roasted, crushed, and double distilled, resulting in a full-bodied flavor. Distilled from 100% Espadín agave, the black bottle really hits the mark, delivering all the classic full-bodied flavors of traditional mezcal.

This wine is a two-week carbonic maceration of Montepulciano in cement, which is left in oak barrels overnight before pressing back to cement vats. No fining, filtration, or added SO2.

This Rosato is made from the pink variety of Moscato, and is hand harvested, direct pressed and spontaneously fermented. No fining, filtration, or additions of any kind.

Carbo Bianco is a carbonically macerated co-ferment of Trebbiano and Passerina. The grapes are macerated for two weeks before pressing to concrete.

This Rosato is made from all major indigenous Abruzzese varieties, Montepulciano, Trebbiano, Pecorino, Passerina, and Malvasia. 25 year old vines are hand harvested, then spontaneously fermented in stainless steel with indigenous yeasts. No fining, filtration, or added SO2.