Colour: Golden amber with hints of ruby.
Nose: Soft and rounded, with fruity notes of red apple.
Palate: A fine sherried character, balanced with rich chocolate, toffee, cinnamon and ginger spiciness.
Finish: Warming and lingering – sweet and slightly spicy.
91-93pts - Wine Advocate
Graillot's 2016 Crozes Hermitage (tasted from tank) will be bottled at the end of January. It's floral and stemmy, with dark berry fruit and some tea-like notes on the silky finish. This medium to full-bodied wine should be almost ready to drink upon release and drink well for up to a decade.
Aperol originated in 1919 in Padova, Ital. It was a product of the Barbieri Brothers who launched the revolutionary idea of an aperitif with an alcohol content of only 11% alcohol. Today Aperol has become a classic apéritif and increasingly popular in cocktail recipes around the world. Bright orange in color it has a unique bitter-sweet taste deriving from a secret recipe that has remained unchanged since its creation. An infusion of bitter orange, gentian, rhubarb and cinchona combined with herbs and roots create a perfectly balanced elixir. Aperol is milder in flavor and half the alcohol content of its Campari cousin.
Together with 3 parts of Prosecco, 2 parts of Aperol and a dash of seltz, Aperol makes the perfect Spritz -the irresistible Italian Aperol Spritz.
Color: Light gold
Aroma: A burst of intense smoky fruit escapes into the atmosphere – peat infused with zesty lemon and lime, wrapped in waxy dark chocolate. Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. As you dip your nose in further, savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice. Add water and breathe in the vortex of aromas rising from the glass. An oceanic minerality brings a breath of cool, briny seaspray on chalky cliffs. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer in the background with warm hazelnut and almond toffee.
Taste: An explosion of crackling peat sets off millions of flavour explosions on the tongue: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. This is followed by a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils.
Finish: The finish goes on and on – long and smoky with tarry espresso, aniseed, toasted almonds and traces of soft barley and fresh pear.
Created by R. & A. Bailey Company of Dublin, Ireland, the liqueur is made from a base of dairy cream not more than 2 hours old. The quality and fresh flavor of the cream is the most important ingredient in a liqueur of its type. Baileys is made with the highest grade of dairy fresh cream possible. The cream is infused with aged, triple-distilled Irish whiskey and natural vanilla and chocolate flavorings. The liqueur is homogenized to ensure that the flavors become fully integrated and the ingredients don’t separate. It’s pasteurized and bottled at 34-proof.
Baileys Irish Cream is an elegant taste sensation that deserves its international preeminence. The liqueur has a beige hue and a luscious, medium-weight body. The bouquet is decidedly creamy with engaging aromas of whiskey and chocolate. It spreads a wealth of flavors over the palate; alternating notes of vanilla, chocolate and whiskey. The dairy-wrapped flavors persist long into the luxurious finish. Enjoy this creamy treat by itself, over ice, or as part of a cocktail. It is also commonly used as an addition to coffee in lieu of sugar and cream.
The Balvenie DoubleWood is a 12 year old single malt which gains its distinctive character from being matured in two wood types. Over the period of maturation it is transferred from a traditional oak whisky cask to a first fill European oak sherry cask. Each stage lends different qualities to the resulting single malt ~ the traditional casks soften and add character, whilst the sherry wood brings depth and fullness of flavour.
Nose: Sweet fruit and Oloroso sherry notes, layered with honey and vanilla.
Taste: Smooth and mellow with beautifully combined flavours ~ nutty sweetness, cinnamon spiciness and a delicately proportioned layer of sherry.
Finish: Long and Warming
Light smoke, vanilla, and bananas flambé on the nose indicate a Highland malt influence on this blended Scotch. A creamy texture and flavors of candied lemon peel and oaky spice give this fantastically priced whisky a pleasing character. Drink this neat with a couple drops of water, or replace the Rye in a Manhattan cocktail for a Rob Roy.
90pts - Wine Enthusiast
"This is a fascinating wine at all turns. The color is not darker than water, and the aromas are extremely juicy with orange blossom, poached pear, bubblegum and gardenia—one of the most aromatic bottlings around. The palate is bone dry with a chalky flavor and backbone, yet hints of bubblegum and plumeria give warmth."
Barrell Whiskey Batch 005 is a spice driven blend of 9 year-old whiskeys finished in Amaro barrels, American Brandy barrels, Bourbon barrels, and Cognac casks. We finished each whiskey separately and assembled a final blend that also includes Straight Bourbon. This finish then blend technique allows us to focus on the key flavors of each component first, and then on harmony and precision while blending. We believe that this batch is far greater than the sum of its parts.
A balance of honey and spice, this whiskey conjures memories of old candy shops and autumn drams. Enjoy a dark, brooding sweetness balanced with wood and a hint of fire. The 118.4 proof unravels into long folds of complexity and contrast.
Palate: It opens sweet and herbaceous, with notes of molasses, maple sugar, Mary Jane candies, and licorice root.
We could tell you that Barrow’s Intense is made in Brooklyn with fresh ginger and no chemical flavorings. But really, all you have to do is taste it and you’ll know. Enjoy!
12 oz. pale lager
1.5 oz. Barrow’s Intense
2 dashes hot sauce
3 lime wedges squeezed
Salt the top
Created by Dot Katsias from Henrietta Hudson's
Basil Hayden's Bourbon dates back to 1796, when Master Distiller Basil Hayden Sr. created a recipe unlike any other. He used a traditional corn base, but mixed in small grains in his mash to capture the spicy flavor of rye and complement the sweet smoothness of corn. More than 200 years later, Basil Hayden's is a singular bourbon that bridges the flavor of rye whiskies and small batch bourbons together. Enriched by a hint of peppermint, it impresses with notes of pepper balanced by slight citrus overtones, and a spicy, warming finish. Aged eight years at a relatively mild 80 proof, Basil Hayden's has a broad appeal and is equally enjoyable alone or in cocktails.
Ay, Champagne, France
40% Chardonnay, 40% Pinot Noir & 20% Pinot Meunier
The production secrets and the vinification method of this cuvée go back to the origins of the House of BILLECART-SALMON and have been handed down for seven generations. The Brut Rosé is a blend of Chardonnay, Pinot Meunier and Pinot Noir vinified as red wine. Its pale and bright pink colour is adorned with warm glints of gold and its delicate slowly rising bubbles give it a persistent mousse. This cuvée unveils a subtle aroma leading to an elegant, delicate bouquet of fine notes of red fruits and zest of citrus fruits. Its special method of vinification gives this cuvée a light, elegant flavour, followed by a fresh finish with a taste of raspberry. This rosé champagne is an ideal partner as an aperitif and can also accompany a dish of wild salmon or sushi. For dessert, it will add a sublime touch to red fruit flavors. -Winemaker's Notes
94pts -Wine Enthusiast
Such an elegant, ethereal wine, this orange-pink wine is dry and crisp with fruity raspberry flavor at the fore. This particular bottling could improve for a year, but makes a great food Champagne now.
92pts -Stephen Tanzer's International Wine Cellar
Light orange. Tangerine, pear and flowers on the nose, which is complicated by a note of fennel. Broad and sappy but dry, with lively orange and strawberry flavors and a subtle note of spice cake. Weightier on the finish, which features an exotic note of spicy herbs. This Champagne's delicate touch will make it work well with simple seafood dishes or even sashimi.
92pts -Wine Spectator
The ripe black cherry, strawberry and damson plum fruit flavors offer an enticing profile in this seamlessly integrated rosé. Mouthwatering acidity and a mineral undertow mesh with hints of fruit cake, smoke and spice. Drink now through 2020.
89pts -Robert Parker's Wine Advocate
The NV Brut Rose is a pretty, gracious wine. Freshly cut roses, red berries and spices take shape nicely in the glass as the wine shows off its understated, timeless personality. Billecart-Salmon’s NV Brut Rose is a reliably tasty wine.
Finger Lakes, New York
70% Cabernet Franc & 30% Merlot
Kim Engle has been a known risk taker amongst a collective of cautious winemakers. His Bloomer Creek red blend is an excellent example of the fantastic results you yield when you leave common practice behind. A wine with no apparent faults is incredibly hard to come by at this price! Baked spices, dark fruit, a touch of earth and bright acidity all come together harmoniously in this Bordeaux blend. This silky sipper would pair well with a ragu sauce, broccoli in garlic sauce, or a pomegranate sorbet.
Our Vodka is not your ordinary Vodka. We created Bootlegger 21 New York Vodka to be soft on your pallet yet with character not seen in the vodka category. When you bring Bootlegger Vodka to your nose, you’ll sense no smell, and when you take a sip it has flavor yet lacks the usual burn. Bootlegger 21 New York Vodka is made from 100% Corn, which is slowly filtered through a proprietary filtration process using charcoal for over 24 hours to give our silky smooth mouth feel. What most people don’t know is the best way to “taste” a vodka is by touching it. Most vodkas feel oily, but as they dry become sticky due to additives like glycerol and sugar. We’ve taken a higher road with Bootlegger 21 New York Vodka where strict adherance to a proprietary filtration process delivers unparalleled smoothness. It’s not what we do that’s different, but what others don’t do that sets us apart. We’ve taken the time to do it right, and now vodka aficionados are taking notice. -Distiller's Notes