Ransom Dry Gin opens with ethereal aromatics of hops and white flowers, set off by bass notes from fresh marionberry and juniper berries. The palate is rich and silky, with malt flavors punctuated by citrus and exotic spice piquancy from cardamom and coriander.

Fermented with their mixed culture, this was refermented wwith pureed lemons, juniper berries, and lemongrass until dryness was achieved. Lemony citrus notes dominate the background while chamomile and lemongrass dominate the foreground. Earthy honey notes follw throughout with subtle pine and resinous from the juniper berries.

2018 Beer Club Selection

Untappd - 4.05

This a slightly stronger take on traditional take on a Berliner Weisse style beer. Aged for nearly a year in one of their cypress wood lagering tanks, this beer is dry and highly carbonated with refreshingly acidic character and a dry, cider like finish with notes of unripe pears, lemons, and oakey white wine

This is a killer wine made by none other than Joseph Swick. This wine is super culty and very limited. This is its first time in Colorado and Joy is one of the few places to have it. It is juicy without being over the top. Super fresh, drinkable, and totally ORGANIC. There is also minimal sulfur added. Just a touch at bottling.

This beer is brewed with rye and spelt, then aged in red and white wine barrels for a decidedly vinous experience. A golden yellow color, it boasts a bouquet of bright citrus pith, tart white grape, green apple, and a touch of white pepper. A pronounced acidity and bright carbonation that lends mouthwatering finish.

Untappd - 4.0

Beer Advocate - 90/100

Conceptualized to be the perfect beer to pair with a delicious slice of pizza, Turbo Bam delivers. A hefty portion of rye gives it an underlying spice that allows the coriander and Szechuan peppercorns to build upon. The normal hopping regime of Cascade and Crystal hops are accentuated with the inclusion of Amarillo hops and lemon peel blasts of lemon, pineapple, and mango.

This initial release of the Oak and Orchard series was inspired by Syrah wine and spent the first part of its life in a recently acquired foeder from Napa Valley before being siphoned into casks with blueberry, boysenberry, and black currants. The flavor explodes with fruit complexity and jam sweetness and finishes with a hint of cranberry.

Untappd - 4.05

This naked saison is brewed with local black forest honey and includes no spices. It has a grist build of barley, oats, and rye. Free-Rise Fermentation with Proprietary Yeast, Pair with Peppadews filled with Goat Cheese, Prosciutto Cigar stuffed with Honeydew, or Salted Peanut Marzipan.

Caramel-drizzled flan, charred marshmallow, and honey-roasted peanut aromas lead to mouth-filling flavors of tropical fruits, citrus oil, and peach nectar. Lemony bright with cinnamon and peppery spice galore, it’s surprisingly drinkable at proof, but water really unpacks the flavors.

The brainchild of a small group of friends focused on producing exceptional hand crafted premium spirits in Denver, Colorado. Local ingredients when ever possible, state of the art German still. A dark mahogany color, and the aromas of vanilla, oak and caramel. On the palate it is slightly sweet with flavors of caramel and fruit followed with a smooth bourbon finish.

Esoteric, yet beautifully approachable, this lovely Pinot Noir is both deliciously vivacious and stunningly elegant. Soft raspberry notes, and lightly herbaceous, with a supple, silky mouth feel. Produced on a small family farm on a World Heritage nature preserve in Austria. Perfect for sipping on its own or food pairing.

Distilled in a stainless steel pot still at London's Thames Distillery with 9 botanicals: juniper berries, coriander seeds, angelica root, orris root, orange peel, lemon peel, licorice, cassia and nutmeg. Very slightly sweet palate rounded by licorice with juniper notes leading a well-integrated lightly spiced pack. -Difford's Guide

The grapes were picked by hand, sorted in the field. At the winery the grapes were sorted into a redwood fermenter, whole cluster, with 1% Riesling grapes added into the field blend. Pumped over once daily, pressed after a 11 day fermentation. Elevage in old (10 years) barriques for 18 months on fine lees. Racked to stainless steel one month prior with the addition of Riesling.