The distiller's flagship whiskey is crafted from all four of the “American mother grains”: corn, wheat, barley and rye. It's a rare mix for bourbon, and it gives the whiskey a complex palate. The finish in armagnac casks softens the palate just the right amount of Armagnac essence blending into the nose and palate. This finish takes the four-grain to a new level entirely.

One of Denver's top distillers, Leopold Bros open ferments this sour mash of 64% corn, 21% malted barley and 15% rye with both house-cultured and wild yeasts. The aroma is warm and inviting with toffee and a dash of citrus. The flavor palate is lightly sweet with heat and notes of Cracker Jacks, baking spices, and roasted nuts. The finish is medium length with a dry heat.

This is a singular wine: bright and brambly, with vivid crunchy red fruits, a myriad of dried spices, zippy acidity, and a fine, bouyant minerality. Beurer’s wines always have a sort of energy to them. It’s like they don’t follow the normal rules of physics; these damn wines levitate. This is especially true of this wine.

The cooper Mountain Chardonnay is grown from Dijon clones planted in 1982. The wine is fermented in 50% stainless steel and 50% neutral French oak. This gives the wine body without an overt oak influence. These wines keep with natural winemaking in that they are unfined, fermented with native yeast, dry farmed, and ultra-low sulfites.

The storied vines of the Croft family are located in the southern aspect of the northern Willamette Valley and nestled in the coastal foothills. Organically-farmed for 30 years, three generations of the Croft family continue to carry on a legacy of responsible growing. This bottle is about black cherry, and raspberry preserves and extends a firm grip to the finish. Wonderful!

In 2019, the Danube Basin boasted almost ideal climatic conditions which helped raise the quality level of our basic bottled wine. Belje’s Graševina features a soft yellow color with green reflections. It has a rich bouquet dominated by the aroma of freshly picked apple with some citrus and minerality. The taste of this Graševina is juicy, rich and very fresh, with lots of citric acids and crisp texture.

The once strongest beer in the world is back! Brewed only once a year on December 6. It is aged for 10 months before bottling. Older vintages become more complex with a creamy warming finish. Serve with hardy robust dishes and desserts, particulary with chocolates, or as an after dinner drink by itself.

Beer Advocate - 91/100

First brewed in 1931 and owes its unparalleled taste to the quality of the water, the hops, and the yeast. The brewery has selected very aromatic and unique hop varieties, and then is famously bottle conditioned with Brettanomyces. This is often considered to be many brewer's favorite beer to emulate.

Beer Advocate - 94/100

The origin of the name comes from the former Guldenberg-abbey in Wevelgem where monks used to make beer. Also, Wevelgem is the birthplace of one of the brewers. This is a higher hopped Tripel that is dry-hopped with Hallertau Mittelfrüh, which results in a unique soft-bitter taste and aroma.

Beer Advocate - 90/100

Stout Rullquin is obtained from a blending of 7/8 of Rulles Brune (Stout de Gaume) and 1/8 of a blend of 1 year old lambics, which has matured for 8 months on oak barrels. This beer is refermented for 6 months in the bottle for carbonation. The combo of stout and lambic brings out notes of red grapes/wine, dark bread, candi sugar, and chocolate.

Beer Advocate - 91/100

Revived in 2007, Oud Beersel Oude Kriek is made with traditional Belgian cherries and has a pleasant sourness of champagne. The real cherries unveil an overwhelming fruitiness and the touch of almonds of the pip completes the joy. The spontaneous re-fermentation marries the cherries with the lambic and form together a delicious experience.

Beer Advocate - 93/100

Brewmaster Rudi Ghequire hand-selects the best beer from a single foeder for each Vintage year. 2015 is a unique unblended Flemish Red ale that is matured for 2 years in standing oak casks. Appley fruitiness combined with caramel, wild honey, and oak with a touch of vanilla, cherry and licorice.

Untappd - 4.10

Beer Advocate - 90/100

This is made from a 1.5 acre field in the more steeply pitched, rockier portion of Scorched Earth. This is fermented in open top wooden vats, tread by foot, and pressed into older Burgundian barriques. This version was bottled in the first summer to preserve its fruit and fragrance. More reminiscent of Loire Valley Cabernet Franc than any wine from Napa or Bordeaux.