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Scrumptious notes of peach, pear and candied lemon bond with the vanilla pastry creaminess that unfolds teover the palate. Long and splendid with a verbena finish. (DWWA 2025)

There is just no way that deals like this can last. The fact that this excellent brandy was distilled more than five decades ago and we're able to offer it to you for less than $150 just blows my mind. It's a complete distortion of the space-time continuum, and we should all take full advantage. There is no product as old and delicious in the store at any price, let alone one as reasonable as this. The nose is like sitting down in a gorgeous old leather chair with a bowl of dried plums. As you dive deeper, splendid spice and subtle stone fruit come forth. The palate is round and easy, with tons of dark cocoa, quince jam, sweet old wood, and Christmas spices. Armagnac remains the undisputed king of awesome values, and it's hard to imagine finding a more delicious old spirit at this price. We're extremely lucky to have found more of these old stocks and pray to unearth another treasure trove one day, but this is likely the last we'll ever see from this now-defunct estate.

So perfumed and seductive on the nose, with black cherries, minerals and rose petals that follow through to a medium body with ultra-fine tannins. Its finesse and vision tell you why Brunello is great. Long, vivid and beautifully balanced. Already a joy to taste, but best after 2027.

The 2020 Vouvray Sec, tasted in the cellar last year, and this year chez moi, is a quiet, unshowy wine. Its class is clear, and it doesn't need to shout about it with ambitious posturing or fancy winemaking. It is pure and simple fruit finesse. Sitting delicately on the palate, it is all about elegance and simply being. I would give it a higher mark, but it doesn’t have the length it needs, but then I don't think the Foreaus much care about ratings. (RG)

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La Gritona is the brain child of prolific hardcore guitarist Andy Coronado. It's a big leap from hardcore punk to old school tequila, but what Andy did right was focus on authenticity at a reasonable price. Then he put it in one of the most distinctive bottles you'll ever see and then began hawking it out of the back of his van. He searched for the perfect partner and eventually settled on the small Vinos y Licoreras Azteca to produce this special Reposado. They start with mature highland agave and slow roast in traditional clay and brick ovens. After crushing, the agave is naturally fermented and double distilled in copper pots. It's then aged for 8 months in second and third use American whisky barrels before being bottled without any additives whatsoever. It's a simple recipe that many modern tequila producers fail to replicate and the result is a delicious tequila that tastes of agave. Imagine that! La Gritona is Spanish for the Screamer and we're certain you'll be screaming for more of this new tequila as soon as you try it.

Opened in 2014 by independent bottler Adelphi, Ardnamurchan Distillery takes its name from the peninsula on Scotland’s west coast where it stands. This Highland single malt’s Tokaji cask designation references the wines of Hungary’s historic Tokaj region, connecting its Scottish distilling roots with a distinctive Central European winemaking tradition.

The 2009 Côte Rôtie Côte Blonde isn’t far off the 2010 but has a more sunny, opulent style that’s very much in the vibe of the vintage. Lots of ripe black raspberry fruits, graphite, peppery spice, and earthy minerality give way to a full-bodied, opulent wine with chewy tannins and a blockbuster finish. It too has another two decades or more of prime drinking.

I tasted the 2022 Extra-Brut Hors Série in three versions during dosage trials. Ample and creamy, the 2022 is a Champagne of striking textural breadth and resonance. Layers of citrus confit and floral notes develop with time. It will be interesting to see where this ends up, as the wine itself is absolutely gorgeous. I preferred the version with the lowest dosage, as it seemed to offer the best balance in a vintage that already offers so much natural richness of its own. (AG)

Hard to fault the confident, tightrope-walking balance of muscular tannins, concentrated berry fruit and vibrant acidities. Sings of Pauillac, but a sophisticated, well-finessed version. Still young, but the wall of tannins is bouncy, rippling with silk and satin, along with liqourice, cocoa bean and camp fire smoke. Assume it will close down over the next few years, so make the most of it now with a long carafe, or wait for 5 to 10 years. 40hl/h yield, 60% new oak, and a long, slow harvest from September 20 to October 20.

The Thibon family acquired the Libian property in 1670, and in 1970 Jean-Pierre Thibon decided to wholly focus on wine production. Since then the estate has grown to 25 hectares of vineyards and 8 hectares of "nourishing" land planted to olive trees, vegetable and flower gardens, and grains to support the organic and biodynamic viticulture. Mas de Libian began its biodynamic farming in 2005 and was shortly certified by Demeter afterwards. The "Khayyam" is named for the 11th century Persian poet and mathematician who wrote poems celebrating wine and women. Khayyam is all from red clay soils covered in galets (round river stones). It is a blend of 75% Grenache, 15% Mourvedre and 10% Syrah. All destemmed, the wine is fermented in tank and then aged for 9 months in large oak foudres. Perfumed with gorgeous aromatics, this is a special bottling that will linger and last on the palate like a poem. *Biodynamic*

All Cabernet, the 2016 Cabernet Sauvignon One Point Five sports a dense purple hue to go with brilliant crème de cassis fruits intermixed with ample graphite, tobacco leaf, and chalky minerality. It's shed a touch of its exuberant baby fat and has closed down slightly since release, yet still brings full-bodied richness and depth. It has another 15+ years of prime drinking ahead of it.

Hitting all the right notes, this shows fresh apple and vanilla aromas that lead into a rich ­butterscotch and honey palate. The feather-light finish shows salted caramel, roasted nuts and a flurry of cinnamon and clove. *Top 100 Spirits of 2021* (KN)

The Hyperion is the inaugural release in Redwood Empire’s new annual series devoted to exploring what is possible in American whiskey. Named for the world’s tallest known living tree, each edition will be entirely distinct and never repeated. Master Distiller Jeff Duckhorn and Master Blender Lauren Patz began with Redwood Empire’s deep library of house-distilled and carefully sourced whiskey, ultimately selecting approximately 79 barrels representing more than ten mash bills from California, Indiana, Kentucky, and Tennessee. The remarkably intricate final blend is composed of 32% bourbon, 30% rye whiskey, 25% wheat whiskey, and 13% American single malt, with components ranging from seven to fourteen years old. The result reaches well beyond any single category, combining bourbon’s caramel richness, rye’s spice and structure, wheat whiskey’s generous texture, and the roasted depth of mature malt. Bottled unfiltered at a commanding 110 proof, Hyperion opens with California walnut and roasted apricot before moving through pomegranate molasses, ripe stone fruit, cream, and warm baking spice. Toffee and toasted malt carry through the long, beautifully integrated finish. Bold, mature, and genuinely original, this is an extraordinary statement from one of America’s most thoughtful blending teams and a compelling beginning to a series that promises to become increasingly collectible.

Now that Elena Fucci's portfolio of wines is becoming more comprehensive (growing from one wine to four with a rosé, an amphorae-aged wine and a second Aglianico called Sceg), she has come to call this wine her "classico" expression. Indeed, the 2021 Aglianico del Vulture Titolo is classic Elena Fucci and is the wine you should buy if you love her signature style. It opens to sweet aromas that come from the velvety ripeness of the fruit but also from careful oak aging. Baked plum, rum cake and dried trial mix with honey granola appear on the bouquet. Titolo finishes very long and is driven by acidic freshness and a grippy quality of tannins that is typical of this grape. In this case, the tannins are not too dry, and there is enough power to drive future bottle evolution. Production is 27,025 bottles. 94+

Dense, with black cherry and blackberry flavors accented by spice hints, imparting a chalky, minerally sensation. This is firm now, but the finish extends with a mix of fruit, spice and stone notes. Best from 2017 through 2028. (BS)

Bas-Armagnac is the westernmost of Armagnac’s three production areas, situated in Gascony in southwestern France. Château de Millet XO belongs to France’s historic Armagnac tradition: grape-based eaux-de-vie distilled within the appellation and matured in oak, with the XO designation requiring at least 10 years of aging for the youngest component.

Lemons, green apples and seashells on the nose of this crisp and tangy white. It’s light- to medium-bodied, tart and racy. (CN)

The 2024 Morgon Côte du Py was aged entirely in concrete vats. This is quite open and well-defined on the nose, a mixture of redcurrant and blackberry, with a touch of black olive in the background. The palate is medium-bodied with supple tannins, a fine bead of acidity and just a touch of chewiness towards the finish that should soften with time. Give this 12 to 18 months in bottle.(NM)

This is an excellent special-occasion single malt from Suntory. Look for a bold, luscious butterscotch, note, enlivened by touches of stone fruit, lychee, and a faint hint of smoke. The buttery-soft texture and amber color with bright orange-gold highlights add to the luxe experience.

Founded in 2020, the Ki One Distillery is South Korea’s first craft single malt producer, set among the wooded hills of Namyangju just northeast of Seoul. The name Ki One means “beginning” or “hope,” a reflection of founder Bryan Do’s vision to bring world-class whisky production to Korea with guidance from Scottish master distiller Andrew Shand. The region’s hot summers and freezing winters create ideal conditions for rapid cask interaction, giving the whisky remarkable maturity for its age. The Unicorn Edition honors Shand and the Scottish traditions that inspire the distillery, symbolized by Scotland’s national animal. Made from 100 percent malted barley peated to 50 ppm, it is fermented for at least five days in stainless steel and double distilled in Forsyths copper pot stills before aging a minimum of three years in a combination of new American oak and ex-bourbon barrels. Aromas of fallen leaves and gentle peat smoke lead to flavors of orange peel, honey, plum, and campfire with a touch of sea air and oak spice. Bottled at 46 percent without coloring or chill filtration, it delivers both depth and purity. Awarded Double Gold at the 2025 San Francisco World Spirits Competition, Unicorn Edition captures the union of Scotch heritage and Korean innovation.

A sake mimosa that is ready to go! Heiwa Shuzou's Tsuru-Ume series was created to showcase the wonderful fruit grown within Heiwa Shuzou's home prefecture of Wakayama. The focus of this one is orange varietals. Lower in alcohol than most sake (coming in at 7% ABV) and rich in dry curacao flavor.

Intensely flavoured aromas and palate of baked apple, muscovado sugar, roasted walnuts and savoury umami, with a lovely elegance and complexity to the palate. *2025 Decanter World Wine Awards*

Albariño is an Iberian white grape most closely associated with Galicia and northern Portugal. This 2024 Carboniste sparkling wine places the variety in a California context through a Gomes Vineyard bottling, presenting an uncommon domestic sparkling expression of a grape better known for still wines.

This is a very powerful Monte Bello with currants and blackberry, black licorice and smoked meat. Mint. Some sesame seed, too. It's full-bodied with incredible darkness and saltiness like volcanic salt. Umami. Grilled seaweed. Flavorful and captivating. It goes on for minutes.

Incredibly floral on the nose, with citrus peel, sliced apple, burning incense, sandalwood, peach pit, aged oak, and spices so fine you could count them by the grain. It’s weighty and honeyed, driven forward by the mizunara oak character, with waxiness and smoke progressing to lime zest, green apple, kumquat, cocoa, cinnamon, and vanilla extract, with a creamy elegance to the finish.” (JM)

Spice- and earth-driven with a lovely restrained edge, giving aromas of cherries, bark, blood oranges, charcuterie, dried rose petals and graphite. The palate is chewy and tactile, with firmly framed tannins and focused acidity, finishing with a mineral undertone. There is a lot of complexity and character to come with more time in the bottle. Drink or hold.

Orange rind and spices, such as cardamom on the nose, together with sourdough and fresh fig . Some salted butter, too. It's creamy, supple and silky, with a salty freshness. Soft bubbles. Long and chalky finish. 100% chardonnay from 90-year-old vines. Base wine fermented in stainless steel. Only made in exceptional vintages. Disgorged after 15 years on lees with 5g/L dosage. Drink or hold. (CN)

Product details coming soon.

Cascahuín is a special distillery that is commited to the traditional production of Tequila and specifically highlights valley grown agave. In their aged expressions they are known for their deft use of wood to highlight and refine the Tequila, not impart an abundance of oak. The anejo features barrels of American oak that have been in use for Tequila production for over 20 years. It is aged for 14-16 months in these barrels and the end result is an Anejo that is still fruity and bright with a gentle golden hue. Stone fruits, nuts, and sweet raisins come to mind and of course are undergirded by the robust flavors of the agave itself. A silky texture and long finish make this one of the best sipping Tequilas around for someone who prizes the agave flavors above wood influence. Bottled at 88 proof.

Calle 23’s original Criollo Blanco became a cult favorite, and Sophie Decobecq’s follow-up takes this distinctive agave in an entirely new direction. Created after the 2018 release honoring her first son, Abel, Criollo El Dos celebrates her second son, Eliès, with a limited-edition blend built around añejo tequila, complemented by smaller contributions of extra añejo and reposado. The foundation remains blue agave criollo, the unusually small plants prized for their high sugar content that inspired the original bottling. Rather than repeat that blanco, Sophie chose to explore how barrel maturation could develop the character of this special raw material. Bottled at 46.7% ABV and made without additives, El Dos brings together three categories of aged tequila in a single composition. The presentation is equally thoughtful: a hand-blown bottle made from recycled glass, decorated with hand-drawn artwork by Rose Guerrero. For those who followed the original Criollo, this is a particularly exciting next chapter, pairing Sophie’s fascination with these exceptional agaves with a distinctly different approach to aging and blending.

A very aligoté-like nose of green apple, citrus and spice nuances is complemented by racy, delicious and punchy flavors that display good detail on the dry but not really austere finale. This should drink well basically upon release.

Smith Woodhouse’s 2015 Late Bottled Vintage Port was matured in wood for four years. Bottled in 2019, without any fining or filtering, it was then aged in bottle for a further six years in the Smith Woodhouse lodge in Vila Nova de Gaia, prior to release. This prolonged ageing, first in wood and then in bottle is key to the development of the rich and spice-forward aromas and flavors that give this Port a style and complexity akin to that of Vintage Port. Most LBV Ports produced today are matured exclusively in wood, filtered before bottling and placed on the market without any bottle-ageing. Smith Woodhouse’s traditional method of maturation, combining both wood and bottle-ageing, distinguishes it from most other LBV Ports currently available.

Focused and austere yet refined and complex with a chalky, mineral perfume, showing lemon zest, linden blossoms, strawberries, pastry depth and whiffs of butter. Medium-bodied with fine mousse and creamy texture, offering zesty acidity, a saline palate and a long, precise finish. Disgorged April 2022. Drink now. (AF)

From Malt: "Colour: deep copper. On the nose: lovely balance of savoury and sweet notes. Toasted, almost charred oak, and some vanilla off the back of it. An intense maltiness. Baked apples, and an almost mead-like quality. Once it settles those apple notes really begin to dominate, and it transitions into the dustiness and grassiness of a late summer barn. In the mouth: such an intense combination of the wood and malt, that it comes across like a warmth from light peat. And that mingles with the late-summer apple quality very well. A touch of straw. More depth from the fruits, with blackcurrants, raisins, apricots, perhaps some ginger in there with blood oranges – or even orange marmalade. A medium to light texture and one can’t help but wonder how amazing if the inherent spirit was a little more oilier, but that’s just my weird personal preference for heavier whiskies of late."

This really tastes like Burgundy on the barely medium-bodied palate, thanks to the delicate earthy character alongside the frank cherry aroma. The crisp acidity makes the finish bright and zesty. From vineyards in Morey-Saint-Denis. A half-and-half cuvee of pinot noir and gamay that was matured on the lees in stainless steel tanks. Drink or hold.

A brilliant sweet wine that tops out on my scale, the 2001 Château D'Yquem is now fully mature yet still vibrant and pure, with an incredible nose of honeyed marmalade, caramelized tropical fruits, rising bread, marzipan, and lavender. Incredibly complex, full-bodied, and unctuous on the palate, it's one of those rare wines that can deliver incredible richness and decadence while staying pure, light on its feet, and perfectly balanced. A wine that every wine lover should taste once in their life, it should be just about immortal.

Bright and buoyant aromas of raspberries, cocoa powder, rose petals and cinnamon waft from the glass on the nose of this Pinot. The palate shows electric acidity, powder fine tannin and explosive flavors of Bing cherry, orange peel, Darjeeling and flowers that move and shake across the long finish.

The 2021 Chardonnay Estate is fabulous. Rich and explosive, with notable textural intensity, the 2021 is super-expressive. Lemon confit, marzipan, white flowers and white pepper lend notable complexity. The 2021 spent 12 months in barrel (33% new), followed by three months in tank.

WhistlePig’s Boss Hog series has always been the place where the Vermont distillery pushes its rye program furthest, and the thirteenth edition may be one of the strangest and most ambitious yet. The Boss Hog XIII “The Golden Pharaoh” is a single-barrel straight rye whiskey that begins its maturation in new American oak before finishing in barrels seasoned with Egyptian black honey and tiger nut, an extraordinary combination designed to build richness without obscuring the rye’s natural spice. Each barrel is bottled individually at 102.6 to 105 proof, preserving the full character of the whiskey as it emerges from cask. The profile is appropriately decadent, with brown sugar, cinnamon and toasted almond on the nose, followed by molasses, light honey, baking spice and black pepper, then a softer finish of toasted almond and brown sugar. As always with Boss Hog, the presentation borders on the theatrical. The bottle is crowned with a pewter pharaoh topper inspired by Tutankhamun, while the elaborate presentation box opens like a tomb and incorporates hieroglyphic imagery throughout. This is unmistakably Boss Hog: huge personality, serious rye whiskey underneath it all, and a finishing concept so improbable that almost nobody else would have attempted it.

Pale ruby-purple colored, the 2015 Pinot Noir leaps from the glass with gregarious kirsch, fresh raspberries and wild strawberry scents with touches of rose hip tea, lavender, cinnamon stick, underbrush and dried herbs. The medium-bodied palate possesses bags of finesse and wonderful vibrancy, with the perfumed red fruit well framed by fine-grained tannins and great freshness, finishing on a lingering floral tea note. (LPB)

This complex Champagne has delicious aromas of waffle cones, vanilla beans, apricots and pastry with touches of white chocolate and salted caramel. It’s electric on the palate, which is creamy yet structured and focused, with a fine bead of bubbles and a zesty, tangy backbone of acidity. Long and tense finish. 60% pinot noir and 40% chardonnay (all premier and grand cru), 10% of wines are vinified in oak casks. 10 years on lees. 3.8 g/L dosage. Disgorged in the second half of 2024. Drink or hold. (CN)

Love the aromas of dried apricots and lemons with minerals and hints of dry ice. Full body with a fabulous density, yet fresh and agile. Medium sweet. Great intensity.

Limited edition small batch bourbon whiskey produced by Preservation Distillery in Bardstown, Kentucky. Blend of Preservation’s own distillate and Kentucky bourbons from undisclosed distilleries. Undisclosed wheated and high-rye mash bills. Aged 9-18 years in new American oak; non-age statement. Blended in micro-batches of 1-3 barrels. A show-stopping, flashing rosy copper in the glass, this whiskey opens with seductive notes of butterscotch and oozing golden raisin, accented with a whiff of cedar box. Orchard fruits, anise, sassafras, and a distinct whiff of candy-shop ride atop a lusciously textured palate, leading to a soft but persistent finish. Non-chill filtered; bottled at a cask strength of 59.1% ABV (ABV may vary batch to batch)

Champagne Louis Roederer established Roederer Estate in Anderson Valley in 1982, selecting the cool Mendocino County site for its California sparkling-wine venture. L’Ermitage is the estate’s prestige cuvée, produced only in selected vintages using the traditional method. This 2020 Brut continues that transatlantic connection between Champagne expertise and Anderson Valley vineyards.

This wine is a blend of the Bassi Vineyard & Casa Contenta Vineyard both in Avila Beach, the Chene Vineyard and Marfarm Vineyard in the Edna Valley. All fruit is farmed organically / biodynamically. The wine is fermented in small 1.5 ton boxes with native yeast & bacteria, with 10-20% whole-cluster. After fermentation, the wine is pressed in a small wooden basket press then aged for 7 months in old french oak barrels.

Portugal’s Douro Valley is home to both Port and dry table wines, with a winegrowing history stretching back centuries. Quinta dos Murcas is Esporão’s estate in this historic region, and its 2021 Assobio Tinto offers an introduction to the Douro’s dry red wine tradition beyond fortified wine.

Elegant yet effusive, with cherry, rose, strawberry and juniper flavors gliding gracefully on the silky palate. Underscored by minerally tar and leather notes, this red is long and refreshing, with firm yet plushly textured tannins emerging on the finish. Drink now through 2038. (AN)