Collection

So many of you have mentioned this bourbon that we had to find it! Made in the Hudson Valley using a solera aging system, and then finished in oloroso sherry barrels. The average age of the bourbons here is 6+ years, and the rye content is 37%. Look for s

A South African Sauvignon Blanc that way outperforms its price! Light body and zesty acidity with incredible citrus flavors: grapefruit and its zest, lime, and a touch of gooseberry. Super with fresh salads, oysters, fresh goat cheese, asparagus.

The Aglianico grape is pretty much grown only in Campania and Basilicata, but the former yields softer, more approachable wines (though still with noticeable tannins). This has medium-body and acidity and is earthy rather than fruity with black cherry plu

USA Woodford Reserve 750ml

USA Hangar 1 Vodka 1LT

A biodynamic Tempranillo from Ribera Del Duero that is easy to love - medium-body with ripe fresh fruit flavors (plum, mulberry) and no sweetness. Versatile with everyday foods, including poultry, burgers and all kinds of vegetarian fare.

From charismatic winemaker Charles Smith, a Washington- state Sangiovese that has all the features of the Italian version but is slightly richer. A spicy cherry aroma leads to almost- full body with mild tannins and black cherry and vanilla flavors, the a

Lagrein is typically earthy, with briary notes and hearty tannins. This one is a little gentler than some - even sippable - with forest floor aromas and slightly smoky raspberry, black cherry and tobacco flavors. Pair with braised meats and vegetarian ste

A great, light red from the south of France: a light-body and barely-there tannins for a red you can chill a bit (refreshingly in summer), plus cherry and herb flavors, then a finish of mineral flavors or salty sea air. Great with veggies on the grill.

Made in Islay, where the scotches are heavily peated, Bowmore has become known as the medium- intensity option, with more manageable smoke and iodine flavors. You'll also get intense tropical fruit, floral and vanilla notes, then a bit of sea brine on the

Milla is a liqueur made from the infusion of camomile flowers in the grappa di Barolo base for eleven months. The flowers are picked when fully ripened. This liqueur is obtained from a traditional and easy recipe, typical in the Langhe territory, the land

We tasted a whole line up of great grappas from Marolo and chose the Brunello bottling as the most delicate. It has a lovely, light floral note and a touch of peach-apple fruitiness. The pomace for distillation comes from the Star Wineries of the region.