New Arrivals

"This is a very special library release. The 2016 vintage is one of the greatest of our lifetime. A forward-thinking family estate, known for their impeccably balanced and polished Barolos, agreed to release a small parcel of their classic 2016 from their cellars for us. Now with years of perfect cellaring, this wine is entering its prime. The tannins have resolved into silk, revealing complex notes of dried cherry, tar, leather, and cocoa. It is a harmonious, complete, and utterly classic Barolo that is ready to drink tonight. A rare chance to enjoy a perfectly aged wine without having to wait."

The 2022 GSM from Justin Willett is fleshy and floral, with great inner sweetness and lovely freshness. It's nicely lifted and full of spiced character, with blue fruit, green peppercorn, lavender, blood orange, iron and inky seaweed notes fleshing out in the glass. At only 13.5%, the 2022 has a surprising amount of textural heft. This is a lot of wine for $25. (BN)

The 2013 Reserva Viña Tondonia is a blend of 70% Tempranillo, 20% Garnacha and 10% Graciano and Mazuelo, grown in the calcareous soils of the Tondonia meander in Rioja Alta. Aged extensively in American oak, it offers restrained black fruit, wild herbs, balsamic hints and sweet spices with gentle cedar and vanilla notes. Medium-bodied with chalky grip and a layered, tertiary finish, this is a benchmark classic—refined, enduring and unmistakably Tondonia. (JH)

There is an oomph and intensity to the 2023 Sonoma Coast Pinot Noir from Flowers, with ripe fruits and generous forest character. Aromas of gravel dust, pine tar and smashed blue fruits come to the fore with whispers of violet florality. The palate shows a core of red and blue brambles, a nearly feral character to them. The savoury elements are followed by dried herbs, black tea, and a touch of mace. There's an intense saline throughline that crescendos at the finish. (CP)

The 2008 Cristal Late-Released is a special cuvée bottled to celebrate Cristal’s 150th Anniversary. It spent an added four years on the lees, which places it between the regular release and the Vinothèque in terms of aging. Explosive in the glass, the 2008 possesses off-the-charts textural richness and density, much of that coming from the shaking of the bottles during élevage (poignettage). That extra mid-palate resonance fills out the layers, resulting in a Cristal that is utterly profound. Unforgettable. Disgorged: 2020. (AG)

After tasting the Petaluma Gap chardonnay and the Anderson Valley pinot noir, this (also) brand-new cabernet was my last stop for the day. With the other two being outstanding, especially for the $, I had high expectations for this one. This one was quite the change! The other two leaned more into brightness and acidity. This lil monster looked very deep and brooding in the glass. It almost looked unfiltered. I'm not sure if it is but, it kind of appears that way. For me, that is a very good thing. After letting it breathe, out came the black currant, tobacco, cedar and chocolate cherry scents. In the mouth, quite formidable with mouth-coating fruit of more currants, dusty red cherries, earth, clean wood and milk chocolate. Initially the finish starts smoothly, gathers speed and become tart with the clean (and fresh) wood dominating. A very, very light bit of smooth chalk also comes into play, if there is such a thing. Like the other two Anonymous wines that I tried today, this one is a bargain, and it will certainly age for quite a few more years.

Small-batch brewing from San Francisco, California. This light and crisp Kolsch-style ale is all about balance: made from Warrior and Saphir hops to give it an American-style bitterness, plus German malts to provide balance a with creamy toastiness.

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.

Drouhin's 2022 Amoureuses is a magical wine, all perfume and silk. There are lovely aromas of ripe black cherries with a floral note and hints of violets and cardamon. The texture is dense and lush without being heavy, and the fresh acid balance carries the wine to a lingering finish. The grapes come from four domaine-owned parcels of old vines and are fermented as 40% whole clusters before ageing in primarily used casks. The result will open in three to five years and drink for 20 or more afterwards. (Drink between 2028-2055)

The 2025 Sauvignon Blanc leads with a soft nose of musk sticks and brine, green apple skins, wet linen and green olive tapenade. In the mouth, the wine is tightly coiled and yet textured by pithy phenolics. The length of the flavor is long, as we have come to expect from Greywacke Sauvignon Blanc. This is a superb wine in any vintage. (EL)

The depth and beauty of this are so enticing and attractive that you want to drink the whole bottle. It’s medium- to full-bodied with cherries, strawberries and white truffles. Juicy and precise, with a real presence and complexity as it opens. Best after 2027, but already gorgeous.

This ridiculous barrel represents what I would consider the pinnacle of craft whiskey in the US today. Westward have been at this for a long time, and they've ridden out an incredible roller coaster as the industry has ebbed and flowed over the last 20 years. Part of what makes Westward so unique is the way they treat their wort, and the resulting spirit is unlike any in the US, Scotland or beyond. Anyone who knows me knows I'm all for experimentation, but the resulting product must be at least as good as or better than products made using tried-and-true methods, or it's simply a waste of time. And we've established that Westward is capable of making incredibly special whiskies on par with the greatest spirits in any category: see the Milestone Solera whiskey. But we've yet to find a single cask that was able to capture that same complexity, unique character and overt opulence...until now. This ridiculous little barrel offers a completely unique experience, producing a similar profile to the absurdly fruity Milestone with the added tension, powerful character and deep woodsy goodness of a cask-strength new oak malt. It may be my favorite malt whisky aged exclusively in new charred American oak that I've tasted in many, many years, maybe ever. Here it comes! The color is a truly dense shade of auburn (1.5). The nose immediately transports me to a forest in the fall: underbrush, dense oak, earthy spice. But with aeration, an incredible transformation occurs, offering tropical mango, coconut oil, cacao nibs, quince jam, persimmon and candied orange peel. On the palate at full proof, the oily texture is the first striking note, and the second is the ridiculous tropicality. While the oak is obviously powerful and intense, it doesn't feel hard or bitter at all. With water, the nose moves more toward red fruit, and the palate totally relents, softening and opening to a huge, fruity chocolate compote, like a chocolate-covered cherry filled with kirsch. This is simply one of the most impressive craft whiskies on the market today and provides a completely distinct experience while matching or besting the experience traditional distillers from either KY or Scotland offer at nearly any price point. BRAVO!!!

Based in Avize on Champagne’s Côte des Blancs, Jacques Selosse is the family domaine where Anselme Selosse took over winemaking in 1980. This 2002 millésime represents a single harvest rather than a blend of years, while its Extra Brut designation denotes a regulated sweetness category with no more than six grams of sugar per liter.

Until now, most Knob Creek has been bottled at 9 years of age or younger for good reason: There’s no guarantee that bourbon will taste good after a dozen years in the barrel—let alone great. This one is richly complex from the start: York Peppermint Pattie, raisins, baking spice, dark chocolate-covered cherries, iced tea, and tobacco barn appear on the nose, followed by a chewy, full palate laden with cinnamon, allspice, and ginger, and perfectly balanced with sweet berry cobbler, chocolate ganache, and caramel. The finish goes on and on. Add in a fair price and excellent availability as part of Knob Creek’s core lineup, and only one question remains: What are you waiting for? *#2 WHISKEY OF 2020* (SSB, Winter 2020)

This very pretty, rich and creamy Prosecco has been a favorite here for a while now. It has a mouthwatering nose of peaches and nectarines with just a hint of Key lime. The palate follows the same pattern. UPDATE: Wow! It has been 8 years since I have re-tasted this lovely Prosecco. This is a Brut style, so it IS dry. It has a light, bright nose with tropical fruit (pineapple), stone fruits and minerals. On the palate, it is, at once, rich and clean with nice minerality and a citrus finish. If sweeter Prosecco's aren't your thing, this Prosecco will be. (5 may, 2023)

Soft and elegant tannin from this aromatically earthy Chateauneuf-du-Pape. This unpretentious vin d' assemblage of 80% Mouvedre and 20% Grenache is ideal for the Fall. It is an excellent medium to full-body red ready to be drunk now. Cheers!

Product details coming soon.

I've always been a bit of a Scapa fan boy. I used to think it was cool to drink the "other Orkney" distillery. But then it just kind of disappeared and the owners seemed to basically forget how special it was. Now they're back and absolutely killing it. It's COOL to drink Scapa again. So many unique stuff about this distillery from the super long ferments to the absolutely weirdo Lomond pot still, creates an absolutely stunning spirit particularly with significant age on it. Let's have a go. A dense looking burnished color (1.1). Those is bursting with rich tropical fruit -mango, passion fruit, kiwi- sweet toasted vanilla and ripe orchard fruit. With a bit of water an incredible opening occurs further deepening the dense fruit. The palate is surprisingly lifted and has a lovely bite to balance the sweet malt and fruit. This one needs time and air, maybe a tiny drop of water but not more. It's really incredible how delicious and opulent this feels and the price seems absolutely antique just like the whisky. It's also presented in a gorgeous box and is not chillfiltered which is a huge plus considering this isn't from an independent owner. I'm very into these whiskies.

The Alto Adige produces arguably the finest Pinot Bianco in the world, and this scintillating example is a perfect introduction to the local style. Fermentation and lees ageing in stainless steel only produces a white displaying jasmine inflections to as yet closed pear and yellow peach aromas and a light waxiness. Balanced and with lovely acidity, it's quite fleshy but not fully open yet, showing some nectarine and flowers for now. Really good length, with that classic stony, salty finish. (MG)

The 1988 is a backward-styled Yquem, built along the lines of the extraordinary 1975. With a honeyed, smoky, orange/coconut/pineapple-scented nose, this powerful wine possesses full body, layers of highly concentrated, extracted flavors, considerable botrytis, and a sensational finish. (RP)_

The groovy guys at Pursuit United are just as fun and cool to hang with as they sound on their show. They've successfully converted a love of whiskey into a proper professional life on so many levels, but what's most impressive is that they seem to have retained their passion for the whole thing. I meet distillers and producers from all over the country and world, and while it's not unusual for them to be interested in their competitors' products, it's extremely rare for them to exhibit high-level expertise about not only their competitors' products, but also antique versions of those products and pretty much every other category of spirits. So it's not a surprise that we got along well, geeking out about crazy Armagnac releases and gossiping about legendary bottlings. We've had a great affection for the wonderful whiskies that PS has been bottling, but I was just blown away by the QPR on their single barrels. This lovely rye is the perfect example. Named, Nec Evitare, a meaningless phrase in bad latin that signifies nothing. The point being this just doesn't make sense. I can't really find another rye single barrel over 10 years old anywhere close to this price point, and even fewer as good. Six months in toasted oak, taking the total time in barrel for the blend to a minimum of 10 years, is simply the icing on top. Let's get it. The color is a not totally restrained tawny (1.4); three different barrels will do that. The nose is dark and brooding, with big peppery rye notes softened perfectly by sweet American oak. Big blue fruit, fresh ginger, roasted oak, sarsaparilla, birch and fennel. The palate is chewy, dense and full of powerful dark spices. It's balanced by rich molasses, but the root beer character doesn't overwhelm the overarching intensity. It's simply out of the realm of most modern ryes and doesn't have a great analogue to compare it to, but it's heartwarming, vibrant and full-throttle in the best way.

This stunning bottle of Chardonnay under our Anonymous Wine Collective label really captures the complex terroir of the Santa Cruz Mountains. The wine comes from two unique vineyard sites in very different sub-regions of the AVA, each contributing a distinct character to the finished blend. One vineyard is extremely coastal, sitting just a few miles from Monterey Bay and receiving daily fog along with consistent cooling winds off the ocean. Sandy soils and a long, slow growing season produce a bright, focused style of Chardonnay with wonderful verve, vibrant acidity, and a distinctly saline mineral character. The second vineyard sits on the opposite side of the mountain range, looking down toward Silicon Valley. Here, a warmer climate and rocky Franciscan shale soils yield a more powerful, structured expression of Chardonnay, with greater depth and breadth. The two components complement each other beautifully, creating a layered, complete wine where the sum is truly greater than its parts. The coastal site brings freshness, energy, and salinity, while the warmer mountain site adds weight, structure, and complexity. Together they form a compelling expression of the remarkable diversity found within the Santa Cruz Mountains. The finished wine was aged for 10 months in mostly seasoned French oak barrels (just 20% new oak) and 10% of the wine was fermented and aged in concrete egg.

The 2024 Grüner Veltliner Kamptal Terrassen comes from various sites in Kamptal, across different altitudes and from younger vines of the single sites. It was made in stainless steel. Creamy, lemony yeast is the first accent on the nose, followed by wet pebble. The palate is fresh, lithe and lemony, with subtle earthiness on the mid-palate and gentle citrus freshness.(AK)

The famed G4 Tequila brand is the house brand of the exceptional El Pandillo Distillery in Jesus Maria. Refering to 4 generations of Tequila producers it was the first brand of Felipe Camerena when he left the family's famous distillery La Altena in 2007. Founded in 2011, he created a technologically advanced, sustainable, green distillery that still adheres to tradition in many terms of the production methods. Still crushed under physical pressure on his revolutionary adapted tahona affectionately named "Frankenstein" is an adapted steamroller that can crush agave with the same qualities as a traditional stone tahona, but uses a simple 1 horse power electrical motor. Felipe's many high quality brands are mainly distinguished by the water used for fermentation and the G4 brand uses both rain water and spring water giving it an incredibly refreshing and complex character. All of his tequilas are certified additive free and the distillery is ranked No. 2 on Tequila Matchmaker's coveted Top Tequila Distillery rankings. Only a handful of distillers in Jalisco can match the incredible G4 From the producer: "The purest expression of Blue Weber agave, our Blanco is authentic and approachable with a delicate minerality and gentle aroma derived from agave and spring water from our own farm, collected rainwater, and our Grandfather’s yeast. These are the only ingredients in G4. Clear, crisp flavors and a silky texture make it a hit with tequila lovers across the board."

NDC’s Native Gin takes the distillery’s classical, juniper-driven foundation and gives it an unmistakably New Zealand accent. Produced in Ahuriri, Hawke’s Bay, it begins with a clean whey-derived neutral spirit and a traditional framework of juniper, citrus, roots, and warm spice. The defining botanicals are kawakawa and karamu, two native New Zealand plants chosen for their complementary personalities. Kawakawa contributes a fragrant, peppery lift, while karamu adds a softer, gently sweet herbal character. The result is not an aggressively exotic gin, but a thoughtful contemporary expression that remains recognizably dry and structured. At 44% ABV, it carries its aromatics with impressive clarity and enough body to stand up to tonic, citrus, or stirred cocktails. The combination of firm juniper, native botanicals, and careful copper distillation gives it a regional identity without sacrificing balance or versatility. This is precisely what locally inspired gin should be: expressive, distinctive, and still eminently useful behind the bar. Winner SFWSC GOLD MEDAL, GIN GUIDE BEST GIN 2022, LONDON SPIRITS COMPETITION GOLD MEDAL.

From a vineyard fifteen minutes further inland, the 2023 Pinot Noir Occidental Station Vineyard comes from the only site Steve Kistler planted in 1998. Notes of kirschy cherry cordial, fresh lavender, wildflowers, and fresh sage all emerge, and the wine is medium-bodied, floating on the palate with exceptional detail, elegant saltiness, refinement, and a “wow” factor throughout. It benefited from the long, cool growing season. Drink over the coming decades. Drink 2026-2046.

A creamy aglianico that has aromas of plums, dark cherries, licorice, chocolate and oranges, overlaid with mineral freshness. It’s medium- to full-bodied with polished tannins and excellent drinkability. Drink or hold. (CN)

The lees-y notes in the wine when coupled with the pretty red fruit give it a little bit of a pithy grapefruit on the nose, really intriguing, and then with that there's some white flowers and underripe strawberry. The palate is just pure and pretty with little notes of sourdough, but some pretty red fruit, a little bit of it crunchy like cranberry and some underripe raspberry as well, with a really great line of acidity through the whole thing. This is kind of a mid-point in rose, neither incredibly crisp or incredibly rich, but a nice middle ground for people who want a rose with a little bit more to it, but not so much that the lees underneath gets lost. Just a really beautiful sip for under 40 bucks.

A great masterpiece of finesse. It’s hard to adequately describe the beauty of this dry riesling that marries breathtaking stone fruit aromas with an incredible freshness to create an overwhelmingly elegant and cool whole. Let yourself sink into the deep well of its staggering minerality at the almost endless finish. From biodynamically grown grapes. Drink or hold.

Crystal-clear and pure. Nose is unabashedly smoky in the first nosings; aeration smoothes it out as fetching aromas of mint, harvested grain and grain husk assert themselves. On palate, the entry is intensely grainy, silky and off-dry; the midpalate offers moderate bite plus chewy tastes of cracked wheat and cocoa bean. Aftertaste is dry, cleansing and medium-long.

This fragrant, savory red carries aromas of underbrush, plum, blue flower, cocoa and camphor on the nose. The polished palate boasts juicy Marasca cherry, ripe blackberry, licorice, tobacco and an appealing hint of game. Silky tannins and bright acidity keep it balanced and elegant. *#1 Top 100 Cellar Selections of 2020* (KO)

For many years, Hakushu 18 Year was my golden goose of Japanese whisky. Believe it or not, back when I started in this industry over 20 years ago, the Yamazaki 12 year was the least expensive 12-year-old single malt in my store. I think we charged $37 and Glenlivet 12 Year was $40. When I wanted to treat myself the 18 year was only $100! When the Hak 18 Year launched in 2006, it was literally all I wanted, and it was damn hard to find. Difficult to sell yourself the one bottle allocated to your store, so I eventually paid retail elsewhere and coveted that bottle like it was my baby. Then, it became impossible to find and extremely expensive, yet my desire to have it in my possession diminished very little. Now, tasting the modern version, I actually think it's improved amazingly over the years; my desire to own the Hak 18 Year never really connected with my perception of its quality. Let's have a little bit together! The color is a beautiful, burnished color (1.1) Huh, this is much darker than I remember the old version being. HOLY MOLY, the nose is absolutely stunning, full of beautiful, tropical fruit, wild honey, antique wood, and the finest black teas. The smoke is so well-integrated and rich you'd be hard pressed to call it out as a peated malt on the nose. The ultra supple entry builds with deep, roasted fruit, deep vanilla, rancio, and baking spice that build toward a round, complete, and savory finish. Again, we're not at all in the overt peat world, and the depth and age feel well beyond 18 years. For all that is said about Suntory's consistency, this is wildly inconsistent with what I remember in that it's much, much better! A poor, little 92 point score from 13 years ago does not do the modern Hakushu 18 year any justice. It's very clear that they're putting beautiful old malt in this from a variety of extremely high- quality barrels. A beautiful whisky that should be considered for anyone looking for a luxurious experience.

The 2024 Terlaner Cuvée is understated in the glass, wafting up with notes of sliced pear, white flowers and raw almonds. It balances zesty acidity with mineral-infused pit fruits and spice over a wave of silken textures. This echoes with inner florals as a subtle citrus twang adds dimension and a hint of green melon fades. (EG)

New Riff Distilling has built its reputation on transparency, precision, and an unwavering commitment to full proof, non chill filtered whiskey, and this sherry finished 100 percent malted rye is one of the most compelling expressions they have released to date. Distilled entirely from malted rye and aged a minimum of six years in new charred oak, the whiskey was then finished in a combination of Oloroso and Pedro Ximénez sherry casks, adding an unmistakable old world dimension without obscuring the underlying character of the spirit. Bottled at a robust 111.9 proof, the nose opens with dark dried fruits, toasted walnut, cocoa powder, and polished oak, followed by a savory rye spice and subtle malt sweetness. With time in the glass, notes of fig paste, orange peel, and baking spice continue to emerge. The palate is dense and expressive, marrying rich sherry driven flavors of raisin, date, and bittersweet chocolate with a firm backbone of peppery rye grain and malty depth. There is real structure here, with the wine influence integrated rather than dominant, lending weight and complexity instead of sweetness alone. The finish is long and warming, showing clove, leather, dark fruit skins, and a lingering dry spice that invites another sip. This is a serious, barrel driven American rye that will strongly appeal to fans of sherried single malt and bold, full proof whiskey alike.

Ok ok! We're we go with the new narrative in KY, if you know where to look you can get good old bourbon without dispensing a mortgage payment. Some people might point to the old days when 15 year old whisky was $60 but there hasn't been a period in the last decade where we could readily get 15+ year old whisky from anyone in KY at less than $150. And to be honest I think this price point is super for the quality you're getting here. We must assume this product was distilled at Old Barton as it was the only working plant in 2006 in the area. Aging occurred entirely in Bardstown as well. This is a great old distillery that has many people clamoring for their higher end marks, so unless you're one of the unlucky few who specifically doesn't like the Barton profile, there's a good chance they you're going to dig this. Non-chillfiltred and high proof like all the single rack series, only 19 barrels in the batch. Let's taste it. The color is a gorgeous russet. The nose starts immediately with exotic dark woods, fresh charred oak, sweet dried plum, subtle floral and dark tea aromas. With some air, there's a strong vanilla note, caramel candies, red cherry and French roast. On the palate it's medium bodied and rather dry with a lovely dusty not. Darker and woody with a strong oaky flavor down the middle. This is definitely on the drier side of Barton and very woody. It loves air and I'd reckon the middle of the bottle will be exceptional. Right now, I like to give this 30 minutes of nosing before I dive in deep. A fun old bourbon whiskey at a totally reasonable price.

I love the 2012, but honestly the 2013 just has the edge, because it is just as concentrated and full of fruit but acidity and floral nuance balances out the richness. Dark deep rosemary spice and black olive paste deepens the flavours through the mid-palate and you just have to hang on as this goes spiralling through, drawing the flavours out to a lengthy finish. 2% Malbec, 6% Petit Verdot completes the blend. 18 days skin contact. (JA)

The 2023 Pinot Noir Comptche Ridge is quite a distinctive wine, just as the other wines in this range are. Salty, irony and intensely structured, it has the characteristic fruit clarity that runs through all of these wines. Tingly acids lift the pomegranate-tinged finish, leaving the palate reeling with a really attractive dustiness.

The 2023 "Cuvée de Silex" from Domaine des Aubuisières is an excellent bottle of young Vouvray Sec, clearly showing its flinty soil signature on both the nose and palate. This bottling is made from vines that range from fifty to more than sixty years of age. The bouquet wafts from the glass in a complex blend of quince, apple, the first signs of lanolin, white flowers, beeswax and a beautiful foundation of flinty minerality. On the palate the wine is deep, crisp and full-bodied, with a lovely core of fruit, excellent focus, a lovely foundation of soil tones and a long, complex and impeccably balanced finish. This is excellent Vouvray!

The nose is savory, with aromas of new sneakers, crushed rocks, lime and wild herbs, while the palate stays savory and citrus, but adds a bit of apples and almonds underneath for balance. A wine which manages to be full and substantial without becoming slick or overtly satiny, thanks to buoyant acid that ripples all the way through a long, almost interactive finish. (DC)

A period of finishing in a combination of Pedro Ximénez and oloroso sherry puncheons and hogsheads distinguishes this release. The nose is fragrant, with spicy red wine, raspberries, ginger, milk chocolate, and nutmeg. Viscous on the palate, with lots of cloves, plus vanilla, raisins, and instant coffee with a slug of sherry in it. Dark chocolate, licorice, and black coffee feature in the finish. Overall, nicely balanced. (GS, Winter-2019)

Astounding purity and depth. This wine emanates old vine concentration with deep raspberry and red plums, spicy complexity and a sappy, bracken-like edge. Powerful and elegant tannins, reminiscent of great Barolo! Drink from 2023.

This familiar workhorse liqueur is clear in the glass and offers a juicy orange flesh aroma. The sweet palate has a familiar orange flavor and finishes cleanly, with just a hint of warm spice. (KN)

This is a Chardonnay from Meursault produced by Domaine Robert Ampeau & Fils, a historic family estate known for releasing wines only after extended cellar aging. The wine comes from the Premier Cru vineyard La Pièce-sous-le-Bois, a small climat on the southern side of Meursault bordering Puligny-Montrachet. Domaine Ampeau became famous for maintaining deep library stocks and holding back vintages for years or even decades before release, allowing the wines to mature under ideal cellar conditions before reaching the market.

Don Lucio and his sons represent the third and fourth generations of mezcaleros in the Morales Family. They produce a beautiful, easy drinking mezcal that is uniquely their own, yet appealing to all. Complex enough to be enjoyed on its own, but the slightly higher proof allows it to shine through in cocktails where most of the cocktail priced offers can easily get lost. Expect a nose of roasted bbq, tropical fruit, elote, citrus peel, and pine resin. On the palate savory leather, wild fruit, and flambéed banana. The finish is long and satisfying with a mineral kick and a balanced smokiness at the end.

Medium to deep garnet-purple colored, the 2013 Cabernet Sauvignon Wraith leaps from the glass with gregarious black and red cherries, mulberries, black currant cordial, red roses and lavender scents with layers of crushed rocks and earthy sparks. Faint earth and exotic spice nuances unfurl slowly, growing in intensity and depth. The palate is full-bodied and solidly structured with firm, very finely grained, super ripe tannins and bold freshness. Finishing exquisitely perfumed, jaw-droppingly layered and with bags of sophistication and poise, this wine totally resets the benchmark for 100 points. (LPB)

A perfumed and highly expressive nose freely proffers its aromas of the essence of white fleshed fruit, green apple, wet stone, petrol and a plethora of floral elements. There is again excellent mid-palate density to the sappy and powerful medium-bodied flavors that possess an almost aggressive minerality on the superbly long finale. This is a knockout and it's extremely rare to find this level of quality at the villages-level - if you can find it, buy it.

When I heard that the fellas at Pursuit United were doing single barrels, I knew we had to get on board. These guys have got a lot of knowledge and chutzpah, and they're committed not only to doing things differently, but to creating a better expression of the great American spirit using new methods. It was a pleasure to visit them at their fabulous tasting room and bar in downtown Louisville, and I can't recommend the stop more highly to anyone who's in the region. But what we came for was the fabulous whiskies they're producing. The idea to source and blend this way is so out there and unique, it must have felt like an incredible risk when they first started out. But now, many years down the line, they control their products inside and out and have incredible flexibility to produce interesting spirits at very reasonable prices. Here we have an incredible mixture of multiple mashbills and barrel types with a total time in barrel, including component aging and blended aging, of just over 9 years. It can't legally be labeled that way, but it certainly shouldn't be thought of as a 4-year-old whisky, the legally claimable age. There were almost 5 additional years in new wood after blending before a perfect kiss of a finish: 3 months in the highest-quality hybrid French and American oak barrels. That's smart because French oak can sometimes add austerity rather than depth, even in short finishes. The resulting spirit drinks light-years beyond its price point and offers familiarity alongside unique character. Here it goes! The color is an intense mahogany (1.6). A huge nose of rich spices, wildflower honey and maple syrup. Behind that, we've got hints of Coppertone, espresso beans, dried herbs, old leather, brambly fruit and kola nut. The palate is dense and dark, drinking almost like an antique whiskey, with huge spice and oak notes balanced by dense red and baked pome fruit. A gloriously rich and woody character that far outpaces its price point and even feels older than the implied age statement suggests.

Some amari are created by marketeers. Some are created by bartenders or master blenders. But many of the very best were created by monks with utilitarian goals in my. San Simone is one of the later, plucked from obscurity by seeming chance. Its story begins with a brotherhood of 16th-century Turin monks renowned for their knowledge of medicinal plants, roots, and fruits. Their Depurativo San Simone was based on a formula dating to 1583 and remained in Piedmontese pharmacies into the 1940s. The original recipe resurfaced at the Antica Officina Farmaceutica San Simone in the early 1950s, and after years of refinement the modern amaro emerged around 1960. It is still produced entirely at the historic Turin facility, from botanical maceration through bottling. Thirty-nine herbs and roots, most gathered from the surrounding region, undergo months of maceration, infusion, and filtration before the resulting preparations are cold blended by hand. The formula uses grain alcohol, water, sugar, natural extracts, and pure-sugar caramel for color, without other additives. The principal suppliers and core production methods have remained essentially unchanged for more than half a century. Bottled at 26% ABV, this deeply traditional Torinese specialty earned the Grand Gold Medal, the highest distinction, at the 2025 Concours Mondial de Bruxelles, rising above 2,598 blind entrants and selected 140 judges. It's a true honor to finally be able to sell this wonderful old recipe.