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Chandra Kurt penned a book about the native Swiss varietal Chasselas, and ever since she's earned the moniker of the Queen of Chasselas. The glou glou suggests that this crisp white wine is easy to quaff, but feel free to sip it so you can experience the notes of flowers, citrus and minerality in this slightly spritzy wine.

For long years, Campari was the only game in town for a bitter of this sort. It has fans both loyal and ardent and is indeed wonderful. Campari tastes to my palate mainly about the contrast of bitter and sweet. The Gran Classico seems a touch gentler compared to it, easing back a wee bit on the bitter and then fleshing out that bitter-sweet polarity with a plusher range of dry woodsy spice, citrus and herbal accents, without ever obscuring the basic character. I wouldn’t think of Gran Classico so much as a replacement for or an improvement on Campari but as a worthy addition to the genre. Some cocktails, like the Old Pal, really do come to life with the Gran Classico in a way they never did with Campari. On the whole it makes for a mellow, integrated cocktail. Whether this will be an improvement will depend on both the drink and your tastes. Gran Classico is pretty compelling just on it’s own with soda over ice: a little variety never hurt anyone, eh? This is well worth trying!

The bouquet smells enticingly of fresh cherries, cherry pit, limestone and cooking spice. Entry is ripe and seductively sweet, with touches of spice; the midpalate explodes with juicy cherry and cherry compote tastes, supported and balanced by mineral. Concludes with a lovely rush of ripe cherry flavor. *Superb, Highly Recommended* (PP)

Pierre-Luc Leyvraz’s 2024 Les Blassinges is a Chasselas from St-Saphorin Grand Cru in Vaud. St-Saphorin lies within Lavaux, whose historic vineyard terraces above Lake Geneva were inscribed as a UNESCO World Heritage site in 2007, placing this Swiss white within one of the country’s most distinctive viticultural landscapes.

The bouquet is perfectly balanced between smells of pear peel, pear meat, subtle baking spice, and natural acidity, all wrapped in a minerally/stony aroma. The entry features genuine pear juice/pear peel tastes; the midpalate is correctly and sharply acidic and delightfully pear meat flavored. Finish is dashingly clean, austere, razor crisp, and first-rate.

According to the creators: "Our inferences and conclusions about the making of Abbott’s Bitters are based on countless hours of research and diligent effort to uncover documentary evidence to support our contentions. We do not claim to have exactly re-created the original formulation. Unless a verifiable copy of the pre-Prohibition recipe and protocol for Abbott’s Bitters is discovered, no one can make that claim with any real certainty. What we do have is an ‘angostura bark bitters’, which historically is what Abbott’s Bitters was. The recipe is culled from numerous 19th Century angostura bark formulations, one of which we know was actually produced commercially and not just referenced in a book. Finally, we painstakingly compared our final recipe to numerous samples of original Abbott’s Bitters, most notably those from the pre-Prohibition era, when Abbott’s Bitters achieved its stellar reputation as a cocktail bitters to rival the best of the era. Our goal over these past seven years has been to create the truest, best, most authentic expression of the original Abbott’s Bitters."

Product details coming soon.

Tasting set includes 12x50ml 12 different whiskies, all with unique wood finishing types/combinations meant to embody the characteristics of each Zodiac sign, including ""Age of Virgo"" ""Age of Capricorn"", etc."

Tasting set includes 5x50ml bottle s, 4 Classics at 46% ABV + 1 Unreleased Peated Double Wood Finish at 58.7% ABV

Seven Seals is a Swiss single malt distillery devoted to outstanding quality, ecology and sustainability. To that end they have implemented the patented "Stockhausen method" for whisky maturation. They start with 100% malted barley, triple distilled on copper pot stills and filled at 65% into American white oak barrels for three years. The whiskies are then finished with the patented method where the scraps of barrel production are treated and creat specialized wood chips which are introduced to the whisky for a short period of time. The specially treated chips are created from the scrap waste of barrel construction. Nearly 70% of the wood used in barrel construction is wasted. The scraps are shredded and washed with a "significant" amount of water before being formed into the chips. The chips are added for a short period after normal maturation. The wood chips absorb undesirable compounds and add desirable wood sugars, vanilla, and phenols. The port wood combines aromas of dried fruit, roasted nuts and sweet honey for a complex long-lasting flavor profile.

Seven Seals is a Swiss single malt distillery devoted to outstanding quality, ecology and sustainability. To that end they have implemented the patented "Stockhausen method" for whisky maturation. They start with 100% malted barley, triple distilled on copper pot stills and filled at 65% into American white oak barrels for three years. The whiskies are then finished with the patented method where the scraps of barrel production are treated and creat specialized wood chips which are introduced to the whisky for a short period of time. The specially treated chips are created from the scrap waste of barrel construction. Nearly 70% of the wood used in barrel construction is wasted. The scraps are shredded and washed with a "significant" amount of water before being formed into the chips. The chips are added for a short period after normal maturation. The wood chips absorb undesirable compounds and add desirable wood sugars, vanilla, and phenols. The sherry wood finish offers notes of rich toffee, roasted almonds and christmas cake.