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No other bottler is offering such a diverse selection of high quality casks at such compelling prices. The Thompson brothers entered the whisky business through pure passion, and that passion has opened doors within the complex and often opaque world of cask trading. As the exclusive US source for Thompson Bros whiskies, we are able to translate those relationships into remarkable opportunities for our customers. Hand selected by the team at Dornoch Distillery and approved by our own buying team, this exceptional cask underscores the uncompromising commitment to quality that has become synonymous with the Thompson Bros name. Clynelish, perched on the northeast coast of the Highlands near Brora, is revered for its singular waxy texture and coastal austerity. Rebuilt in 1967 adjacent to the original 1819 site founded by the Duke of Sutherland, and much of its production has long been destined for blending, particularly within the Johnnie Walker portfolio. Clynelish offers a combination of honeyed fruit, mineral tension, and that unmistakable oily character that has made it a cult favorite among malt lovers. This unique and unusual 12 year old Clynelish represents one of the most impressive young examples we have encountered. Filled into recharred French oak in June 2013, it was bottled without chill filtration at 48.3% alc by vol. Dense, oily Clynelish fruit meets assertive French oak spice in a combination we did not know we needed, but so glad we found.

Distilled at North British Distillery, founded in 1885 in Edinburgh by a consortium of blending houses and now jointly owned by Diageo and Edrington, this whisky comes from one of Scotland’s most important grain producers.There was a period in K&L's history when old 30+ year old grain was regularly available for less than $100, but it's been nearly two decades since that was regularly true, and even then it was an anomaly. We regularly saw 25 to 30 year old single grain for many years in the $100 to $150 range and felt those represented a pretty serious value. Now, with the state of the industry, there are surprising parcels of casks coming out of the woodwork, perhaps creating a new golden age of Scotch whisky consumption. This is ripe old grain of the highest order. It offers an incredible and unique character that sits somewhere between overtly savory and complexly sweet. It is not, as some overly oaked old grains may be, bitter or astringent, instead offering a great deal of lively fruit to balance the deep savory character of extreme concentration through nearly three and a half decades of maturation. Bottled at a natural cask strength of 40.1%, it does not feel watery, but retains impeccable freshness and texture even at this lower proof. An incredible value on any scale and hopefully the start of some regularly featured old grain on our shelves at outstanding prices.

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)

Rosé season never quite feels official until La Colombe hits our shelves. Bright, expressive, and endlessly drinkable, the 2025 delivers everything we've come to expect from one of our most popular Direct Imports. Juicy white peach, ripe strawberry, and fresh watermelon lead the way, while a burst of citrus keeps everything lively and refreshing. There's a beautiful balance between generous fruit and crisp acidity that makes often makes this the first bottle to disappear from the table a little too quickly. Whether you're headed to the beach, firing up the grill, or simply looking for the perfect porch wine, La Colombe continues to set the standard for everyday Provence rosé.

his special old barrel was bottled by our friends at Dornoch Distillery under the festive Dornoch Castle Hotel Anniversary label. This series of exceptionally curated casks was selected to commemorate 25 years of independent family ownership of the special property in the gorgeous little eponymously named town. The hotel is the site of both the original Dornoch Distillery and the fabulous whisky bar that Phil and Simon worked so hard to curate in the early years. It remains one of the world’s great whisky bars, tucked into a little corner of the hotel’s modest restaurant. If you are lucky enough to find a Clynelish of this age anywhere in the world, you will likely pay twice what our friends at Thompson are asking for this wonderful barrel. Filled into a refill hogshead on January 19, 2005, it was bottled at a natural cask strength of 52.2% alc by vol without chill filtration, coloring, or any other additions whatsoever. A true example of the impeccable Highland legend, this seamless, unctuous cask of waxy Clynelish is impressive in every way. No other bottler is offering such high quality examples of rare distillates at obtainable prices as our friends at Dornoch, and we are proud to be the exclusive US source for these special whiskies.

I write up "the hard stuff" very rarely but, this bourbon is soooo good that it is not be be missed. Not too sweet, with balanced flavors of vanilla, caramel, spice and nectarine. Very smooth without being cloying or flat. A really good value! Get it while we have it...the times that we are sold out of this seem to be increasing.

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Distinctly savory, the 2020 Fiano di Avellino Sarno 1860 Emme lifts from the glass with an array of crushed rocks and flowery underbrush, further complicated by hints of hazelnut before giving way to freshly sliced pear. This envelops the palate with ripe orchard fruits and sweet inner herbal tones, perfectly balanced by brisk acidity. Minerality comes through on the finish—stony and flinty yet not severe, as notes of green melon and chamomile resonate on. Today, the 2020 emme is built on elegance, having spent another year in bottle since I last tasted it. Truly stunning. Frankly, it's hard not to drink this instead of just tasting it. (EG)

Aroma is dry, clean, and grainy, with background notes of parchment and litchi; later passes offer semisweet, mildly smoky/ashy scents of charcoal and smoldering embers. Palate entry is firm, moderately oily, bittersweet; at midpalate concentrated and spicy grain flavors mingle adroitly with the smoky, sap- and resin-sweet birch-charcoal filtering influence. Concludes sweetly and almost candy-like.

Alambique Serrano is rooted in the Krassel family’s rum-making tradition in Oaxaca’s mountainous Sierra Mazateca. In a state renowned for mezcal, its rums highlight a different distilling heritage built around sugarcane rather than agave. “Vida Nativa – Mariposa Vitral” Blend #2 carries that Oaxacan identity in a 700ml bottling.

One of the most technically intriguing American white rums we've encountered, Mainland's Minnesota Heavy Dunder release puts fermentation at the center of the story. Produced from blackstrap molasses with 40% dunder, it undergoes a two-week fermentation in open wooden vats using Schizosaccharomyces pombe yeast. Dunder, the liquid remaining after a previous rum distillation, is returned to the production process, connecting this Minnesota spirit with methods more commonly associated with traditional Jamaican rum. The resulting distillate is bottled unaged, without dilution or filtration, at a still strength of 125 proof, or 62.5% ABV. With no barrel maturation to reshape the spirit, the raw materials and extended fermentation take center stage. This is a compelling bottle for rum enthusiasts and bartenders interested in how yeast, fermentation time, and the use of dunder can expand the possibilities of American rum.

Alambique Serrano is produced by the Krassel family in the mountains of Oaxaca, a region better known internationally for mezcal. Their work highlights another strand of Oaxacan distilling: rum. This “Vida Nativa – Zacua” release comes from a single barrel, designated #6, and is presented in a 700ml bottle.

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.

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A more elegant nose features cooler notes of red cherry, currant, spice and a violet nuance. There is a lovely sense of underlying tension to the slightly finer, though less concentrated, barely middle weight flavors that deliver solid length if only average depth. This is on the lighter side and while pretty, it doesn't offer the same overall quality.

Note: 20% whole clusters. Moderate wood and menthol nuances serve as a less than neutral backdrop for the gamy, spicy and very ripe aromas of dark pinot fruit liqueur-like aromas. There is fine volume and outstanding intensity to the big-bodied and powerful flavors that possess flat out superb concentration thanks to the abundance of palate drenching sap that also serves to buffer the firm core of ripe tannins on the hugely long and wonderfully complex finish. While the underlying raw material is certainly present such that this will require 15 to 20 years to arrive at its full apogee, the sap is such that I suspect that it will allow this to be enjoyed after only 7 to 8 years of cellar time. This is one to look for provided that you have at least moderate patience. *Burghound Don't Miss!*

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Jean-François Ganevat comes from a Jura winegrowing family dating back to 1650. After working at Domaine Jean-Marc Morey in Chassagne-Montrachet, he returned home in 1998 to take over the family estate, now run alongside his sister Anne. The domaine farms just 8.5 hectares biodynamically, with an extraordinary 17 local grape varieties planted. Pinot Noir made semi-carbonic and aged in foudre. Ganevat produces as many as 35-40 cuvées each year from estate and purchased fruit, giving each wine its own highly individualized élevage. His Burgundian-influenced approach and obsessive attention to detail have made him one of the Jura’s most celebrated and distinctive winemakers.

The 2024 Praesidium Cerasuolo d'Abruzzo Superiore (DOC) is a monumental, fiercely soulful, and authoritatively structured masterpiece that reminds us why the Peligna Valley produces the most serious, age-worthy expressions of this traditional style. The Pasquale family crafts this deeply tinted icon from 100% Montepulciano grapes grown in their certified organic, high-altitude estate vineyards in Prezza. Perched nearly 400 meters above sea level in a rugged, interior Apennine enclave, the vines grapple with a highly stony matrix of calcareous clay. This isolated, wind-swept macroclimate experiences dramatic mountain diurnal shifts, which lock in a shimmering, vibrant acid spine during the luminous 2024 vintage while maintaining a shockingly dense phenolic extract.

Part of Wild Turkey’s limited Master’s Keep series, Beacon is a 118-proof Kentucky straight bourbon created by Eddie Russell and Bruce Russell. The release brings together mature Wild Turkey bourbon stocks, including 10- and 16-year-old whiskey, with the name pointing to Jimmy Russell’s role as a guiding light for the distillery.

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)

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The Estate Chardonnay is a barrel selection from across the Platt vineyard and shows the fresher side of the two inaugural Chardonnays. It opens with a hint of reduction that quickly gives way to vibrant aromas of citrus peel, lemon verbena, ripe starfruit, and soft white flowers. Fermented and aged on its lees in 35% new French oak, with just enough stirring to lend a subtle, silky texture, it stays bright, focused, and mineral-driven.

97+ points. The 2021 Le Sol is spicy and detailed. Where the 2020 is open-weave and attractive, the 2021 is tighter, more focused and less "available" for obsessive unpicking (as I am wont to do for you, here). There's raw cocoa, blueberry, finely ground black pepper, orange peel, musk stick, layers of blackberry, mulberry, blood, ferrous notes and a hint of pencil shaving. This is a tightly coiled wine, one that has much unfurling to do, both in the cellar over time and in the glass today. Kaleidoscopic, savory and complex, this is another exciting wine from Craggy Range across the superstar 2020 and 2021 vintages. The exciting thing about the Le Sol is that there is SO MUCH flavor, without weight or density. It is pure concentration, but it leaves an impression of levity and litheness. 13% alcohol, sealed under screw cap. (EL)

Perky spearmint and honey intertwine on the nose of this fresh, grassy blanco. The palate reveals menthol and a hint of petrol, finishing on a citrusy note with a spark of ginger and a dry feel. (KN)

The NV Champagne Premiere Cuvée Extra Brut Rosé has a salmon/pink hue and jumps from the glass with a floral perfume in its aromas of salted grapefruit, rose water, strawberries, and green melon. Compact and medium-bodied, it offers a good deal of intensity and power through the palate, with a spritely mousse and a citrus-driven, mouthwatering finish. This highly versatile rosé is sure to be a crowd pleaser. Drink 2024-2030. Disgorged in March 2023. (AF)

Let's be brutally honest about Vermentino for a second. Ninety percent of what hits the US market is lazy, flabby, tropical juice made for tourists to gulp down without thinking. It lacks any kind of spine, and frankly, it bores me to death. But when you head to the Riviera Ligure di Ponente—where the Alps practically crash right into the Mediterranean—the grape becomes a completely different animal. The 2023 Altavia is exactly the kind of white wine I am constantly hunting for. It doesn't sit heavy or sweet in the glass. It is a straight-up slap in the face of sea salt, crushed pine needles, and wild coastal scrub. You smell this and you are instantly standing on the cliffs in Liguria. On the palate, it’s all about nervous energy. It is razor-sharp, completely bypassing any hint of sweet melon or fat fruit to deliver a crunchy, electric hit of lemon peel and bitter green almond. The acidity acts like a live wire, driving a bone-dry, mouthwatering saline snap on the finish that absolutely demands a plate of fritto misto or raw seafood. If you want a lazy, thoughtless pool wine, look elsewhere. If you want a coastal white with serious architectural tension, uncompromising cut, and pure Ligurian attitude, stock up on this immediately.

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.

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)

One of the most remarkable traditions of Rioja is the long cellaring many bodegas undertake on behalf of the wine drinker, without any premium added! This tradition makes no sense from a financial or logistical point of view, and yet many wineries, Casa Juan included, continue to hold onto their Gran Reserva wines for years beyond what the appellation dictates, only releasing them when they are perfectly mature and ready to drink. The 2010 “Señor de Lesmos” Gran Reserva is a great example of this – savory, earthy and herbal on the nose, this wine is bursting with complex aromatics that came together over the past 15 years. Tobacco, tea leaf, graphite, dried oregano… every minute in the glass seems to unveil a new aroma. This is a wine of contemplation, but it’s also very approachable. Medium-bodied, with a lingering finish, this wine would be perfect with chorizo or grilled steak, or even just a good conversation with friends.

What a brilliant vintage this is - just so complete. Honestly at this level, where prices don't change that dramatically between vintages, you should go for the 2016 if you have the option. It's on a different level in terms of depth and structure, and has opened up further from my tasting two years ago. You can drink it now, although will probably improve again over the next few years. Excellent Pessac-Léognan character, polish and balance but also plenty of black fruits and great chocolate; hard to argue with. (JA)

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 layered and complex wine with fresh, elegant aromas of balsamic, eucalyptus, bergamot, licorice, bark and cherry pits. Elegant on the palate as well, with a medium to full body, high yet integrated acidity, fine chalky tannins and a firm, polished finish. Drink or hold. (AF)

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Heaven Hill has one of the deepest stocks of mature bourbon anywhere in Kentucky, but the real advantage of that inventory is the ability to do things almost nobody else can. Double Mash takes two of the distillery’s foundational bourbon styles, its traditional rye-recipe bourbon and its wheated bourbon, and combines them into a single 9-year-old Bottled-in-Bond release. The final composition is 65% rye-recipe bourbon and 35% wheated bourbon, marrying the structure and spice of the former with the softer, rounder character of the latter. More importantly, Heaven Hill has assembled the whiskey while still meeting the unusually strict requirements of Bottled-in-Bond: everything comes from the same distillery, was distilled during a single distillation season, matured for well beyond the required four years, and is bottled at exactly 100 proof. It is a clever use of two historic Heaven Hill whiskey styles and a fascinating demonstration of just how much flexibility a producer with this kind of mature inventory can have. Rich, structured and wonderfully balanced, this is a genuinely distinctive addition to Heaven Hill’s bonded whiskey legacy.

Tasted on multiple occasions, the 2022 Domaine De Chevalier is beautiful, with a 2009-like style in its spicy red and black fruits, tobacco, new leather, and graphite-driven aromas and flavors. These carry to a medium to full-bodied Chevalier that has a supple, layered mouthfeel, beautifully polished tannins, and just about flawless balance. It's not massive or over the top in any way and excels on its balance and complexity. Based on 60% Cabernet Sauvignon, 35% Merlot, 3% Petit Verdot, and the rest Cabernet Franc, drink this seamless, sexy, already approachable 2022 over the coming 30-40 years.

The 2020 Joanin Bécot offers up notes of cherries, dark berries, violet and flower aromas with delicate hints of peony flowers. On the palate, the wine is medium to full-bodied, precise and fresh, with bright acidity and a delicate, crystalline and fine texture; in a word: exquisite. (YC)

Founded in 1889 in Chavot-Courcourt, Laherte Frères is a family-run Champagne grower now led by seventh-generation vigneron Aurélien Laherte. This Blanc de Blancs is made from Chardonnay, while Brut Nature denotes a Champagne with less than 3 grams per liter of residual sugar and no sugar added after secondary fermentation.

A toast and old gold aroma, marks this single-vineyard Champagne's impressive age. It is certainly not old, rich with toast and spice with an intense and gorgeous concentration of flavors. It is a magnificent wine, its balance impeccable and perfect to drink now. *Editors' Choice( (RV)

A typical Cervaro, showing sliced-apple, pineapple, vanilla and crushed-shell aromas and flavors, following through to a medium to full body with lovely density and intensity. Light oiliness and freshness at the end. Elegant and crisp. Drink or hold. (AF)

Originally a part of the legendary Piper-Heidsieck Champagne house, Rare is moving their Champagne Millésime to a new brand and want it to stand alone. (Think Delamotte and Salon.) The 13th vintage for this cuvée, the 2013 Champagne Millésime is a blend is 70% Chardonnay with the rest Pinot Noir, with the majority of the blend coming from the Montagne de Reims Grand Cru and Premier Cru. A bright yellow hue, its aromatics are exquisite and well-balanced, with fresh notes of key lime, candied apple, fresh croissant dough, fresh pineapple, and honeysuckle. Medium to full-bodied, it fills the palate with a rounded and supple texture and a pillowy mousse. It’s long on the palate and has a silky personality as well as a long, pristine finish. It has fantastic balance of decadence and freshness, and I could drink this all day. It’s going to have a long drinking window. (AF)

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Bruno Paillard founded his Champagne house in Reims in 1981. Its Première Cuvée brings together Pinot Noir, Chardonnay and Pinot Meunier, drawing on Champagne’s three principal grape varieties. This brut Champagne is presented in a 1.5-liter magnum, the equivalent of two standard bottles.

A restrained wine with aromas of lemons, chalk, lemon leaves and minerals. An elegant and Intense palate with bright flavors of green apples, citrus and toast. Fine pinprick bubbles. It’s zesty and long with white chocolate notes. Disgorged January 2024. Drink or hold. (AF)

Inky, glass-staining in colour, this is richly textured and intense, easily rivaling the best ever vintages at the property. Filled with creamy damson and cassis fruit, with a sense of precision and restraint to the frame, held in by fine but plentiful tannins. 30% 1st wine, highest ever Cabernet Sauvignon, 50% new oak for ageing. An exceptional wine, marking 125 years since the founding of Suntory in Japan. Eric Boissenot consultant.

Still inky hued and not yet in its prime, the 2005 Château Leoville Las Cases is nevertheless jaw dropping good, and certainly a perfect wine in this reviewer’s opinion. Cassis, ripe currants, leather, graphite, crushed stone, and smoke all define the aromatics, and it has a massive, full-bodied profile on the palate as well as the more focused, regal style of the Chateau. There’s no shortage of tannins, it has incredible purity, integrated acidity, and a monster of a finish. It actually has a touch of Latour-like character, and it needs another 4-6 years, if not a decade, to hit prime time, and will have 30 years of longevity. The 2005 is 87% Cabernet Sauvignon and the rest Merlot and Cabernet Franc, representing only 37% of the total production.

Incredible aromas of brioche, bread dough and pie crust with superb, electrifying fruit, from peaches to fresh apples. It’s driven, mouthwatering and with fantastic structure, yet it’s so balanced and creamy. Very fine and silky bubbles. It’s better and better as it warms slightly in the glass. 3.9g/L dosage. Drink or hold.

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