Maipo Valley, Chile
We were truly mesmerized by this rich and silky Chilean Cabernet Sauvignon. Deep, dark berry fruit combined with well balanced French oak and smooth tannins create a intoxicating mouth feel. A delicious wine on its own but will pair exquisitely with sticky barbecued ribs or fried tofu with a spicy ginger-sesame sauce.
(Organic & Biodynamic)
Barr Hill Gin begins with neutral grain spirits distilled from corn. Hand-crushed juniper berries are infused during the last distillation in the botanical extraction still. Raw honey is then added after the spirits come off the still. The hue of each small batch of gin will vary somewhat based on the season's honey—fall honey is a shade or two darker than summer honey. Kosher and gluten free, it's bottled at 45% alcohol (90 proof).
Barr Hill is literally an homage to the classic, juniper-forward style of gin. With juniper berries being only one of three ingredients—neutral spirits and raw honey being the others—Barr Hill is decidedly dry and piney. It has a pale golden/straw hue, a velvety, medium-weight body and the focused aromas of pine, fresh flora, honey and citrus zest. The palate is a no-nonsense, yet beautiful marriage of woodsy juniper and pure Vermont honey. The finish is long, spicy and citric. -Distiller's Notes
Young wines from Bordeaux can be like witnesses to a crime. They're known to be reluctant, abrasive, and overall hard to approach. Many are often sent home because you won't get anything out of them. But the Bellevue is not a bellwether Bordeaux. Give this wine a moment to breathe and calm down and it'll sing like a canary. We're talking notes of ground coffee, raspberries, cherries, and chocolate! Partner this wine with rutabaga chips, chocolate covered almonds, or venison jerky. Not trying this wine is the real crime.
Côtes de Bourg, Bordeaux, France
65% Merlot, 30% Cabernet Sauvignon & 5% Malbec
This certified biodynamic Bordeaux is both easy drinking while young and supports short-term cellaring, offering a great value for a wine of its complexity and subtlety. This hearty blend reveals aromas of red fruits, leather and cocoa, making it a sophisticated pairing with savory lamb dishes, as well as a wide range of roasted meats.
Located just a distiller’s leap from Kobe Bay, Eigashima is the closest whisky distillery to the coast in Japan. The ocean laden air is reflected in the whisky’s savoury, saline driven purity. Founded in 1888, Eigashima holds Japan’s first whisky license, issued in 1919. serious malt production did not begin until 1984, when the current copper pot stills were put into action and a focus on premium whiskies began at their “White Oak” facility. Following a program dedicated to crafting an insanely fine, super sipping whisky, they limit production to insure that quality is preeminent, making Eigashima’s Akashi one of the rarest whiskies on the planet.
Akashi is named after its hometown -- translated as the “Sun Rise City” -- where the owner’s family has been making traditional Japanese alcoholic beverages for over three centuries. Akashi whisky is blended in the scotch tradition, with Japanese precision, the malt is lightly peated, and vatting is mostly ex-bourbon barrels. The nose is very fruity with apricots and dried fruits, and a shy note of honey. -Distiller's Notes
FEW Rye is born of hearty rye and patience. The generous rye content is married with the sweetness of corn for a genteel interpretation of the venerable spirit. Patiently aged in air-dried oak barrels, its spicy character transcends mere resurgence. Behold – the renaissance of rye.
Aromas of apples, banana and plums with a hint of ginger and baking spice filter through the nose moving to a balanced palate of caramel, orange peel and apple tart. The finish is long and lingering ending with enticing fruit and black pepper spice. FEW Rye has a mash bill of 70% rye, 20% corn & 10% malted barley and would make a tasty New Orleans Sazerac.
Rinse a chilled rocks glass with absinthe. Pour out the excess, and set the glass aside. In a mixing glass, muddle the sugar cube and bitters. Add FEW Rye, fill with ice, and stir. Strain cocktail into the prepared glass. Twist a slice of lemon peel over the surface to express the oils and then discard.
Columbia Valley, Washington
This unoaked Chardonnay shows bright fruit on the nose, including fresh cut green apple, pear and banana leading into spiced vanilla cream. The palate brings stone fruit flavors and balances acidity and roundness, expressing honey and caramel, leading into a clean finish. -Winemaker's Notes