Fredi Torres was born to a farming and fishing family in Galicia. He spent much of his childhood in Switzerland, where he later worked for Nike and then spent nearly a decade touring full time as a DJ in the European House music scene. This "classic" Priorat, comes from Fredi’s estate vineyard. A graceful and elegant blend of 75% Grenache, 20% Carignan, 3% Syrah and 2% Macabeo.

Certainly the most aromatic of this release, this Pet-Nat is made from 100% Malvasia de Sitges. Fermentation begins on the skins, giving this wine a rich and slightly tannic mouthfeel, balanced out by powerful floral and citrus aromas.

We’ve always loves the bubbles from Manel and Nuria at Clos Lentiscus, but we’re we’re blown away when we tried their still wines for the first time! This fresh summer red is made from Ull de Llebre(Tempranillo) and Samso (Carignan). Drink chilled to best enjoy the fresh red fruits and sweet herbs!

Organically farmed Verdejo from Ismael Gonzales at Microbio, made in the Ancestral method. Nieva is the town he is from in Spain, and a play on “New” York. This wine is fun, fizzy, cloudy, un-filtered, unsulfured, and incredibly refreshing to drink. Notes of lemon and some citrus fruits mix in with a tad touch of funk. The perfect bottle to always have cold in your fridge all s

Named for a wooden schooner famed for smuggling rum during prohibition, this amber rum has a relatively light feel. flavors and aromas run to hazelnut, cookie dough, brown sugar and vanilla, pepped up with dark chocolate and espresso.

This is a collaboration between Master Distiller Charles Maxwell of Thames Distillers and Simon Ford, dedicated to creating spirits designed with professional bartenders to make a great cocktail gin. It starts with a base of juniper and coriander seed balanced by citrus, florals and spices. The botanicals deliver an aromatic, fresh spirit with notes of jasmine and grapefruit.

This brand dates back to the 1700s, named after the Gaelic word “uisge beatha,” meaning “water of life”. It is a mix of Highland single malts, aged for at least 15 years (with some as old as 20) in oak and sherry casks. It has a rich, full nose with notes of fruit and Christmas cake, with a crisp, dry palate of apple and toffee and a long, dry, spicy finish.

This is a delicious triple-distilled single malt Irish whiskey bottling, having spent its days in bourbon casks. The nose shows anilla shortbread, a crack of black pepper and chewy malt. The palate offers gentle oak spice and vanilla custard, with hints of cut grass, with a lingering finish with hints of orchard fruit.

Produced in Coffey stills, Nikka Coffey Gin features a selection of enjoyably vibrant botanicals, including amanatsu, kabosu, shikuwasa and yuzu, as well as sansho pepper, among others. It delivers creamy lemon with a subtle oily element developing, soon joined by almost tropical fruit sweetness. This is well-balanced by peppercorn, pine and fennel.

This is the original Laphroaig, distilled the same way today as when Ian Hunter invented it 75+ years ago. It is the foundation of all other Laphroaig expressions. In making Laphroaig, malted barley is dried over a peat fire. The smoke from this peat gives Laphroaig its rich flavor. You'll first notice the bold, smoky taste, followed by a hint of sweetness and a long finish.

A subtle nose with hints of ripe red apple, gentle shortbread and lemon zest. The palate presents that very same harmonious and fresh picture, enhanced by the finest fizzing creaminess of the mousse and the integrated yeastiness that can only stem from sufficient time on lees. This is a paradigm of balance and understated elegance, persistence, and finesse. Stunning.

This is from a new plantation on a flat and sandy plateau bounded to the south by basalt boulders and sand dunes. It’s planted to all fifteen of the allowable varieties historically planted in Chateauneuf-du-pape, but with a far greater ratio of white to red grapes than may have ever existed there. This allows for a far more perfumed and ethereal expression

A blend of complex, barrel-aged Belgian-style ales. I’d highly recommend aging a bottle or two of this beer in proper cellar temperatures as, the beer will continue to evolve, maximizing barrel flavors and aromas." Our brewers created this elegant, complex blend of barrel-aged beers to celebrate our 30th anniversary. Thank you to our fans for being a part of it all!
CHEERS!