Fruit is hand harvested and brought to the cellars in small crates to avoid disturbing the ripe grapes. The grapes are cooled at the winery right at the foot of the vineyards. The must is macerated and vinified with pump-overs in temperature-controlled stainless steel tanks. Following racking the young wine is transferred into third use or older French oak barriques where it will rest for five months before another racking and an additional 7 months in larger 50 hl oak barrels. The goal is a slow and delicate aging that stabilizes tannins and polyphenols.

Bottle Size: 750ml

Each variety is manually harvested, first the Pinot Noir at the end of August, then the Nero dAvola at the end of September. Each parcel is vinified in small, stainless steel tanks. Long maceration at a controlled temperature of 75-82F allow for the extraction of only the best polyphenols. The Nero dAvola ages in stainless steel to preserve freshness, while the Pinot Noir matures for nine months in small French barriques. Following blending, the wines are bottle refined.

Bottle Size: 750ml,40% Nero dAvola, 60% Pinot Noir

The grapes are picked in August when they are fully ripe and richness is at its maximum. The grapes are gently pressed and cold settled. Part of the must undergoes a short (12 hours) cold maceration, followed by classic decanting. Fermentation begins in stainless steel tanks. When the must achieves 4-5% alcohol, the wine is racked into French oak barriques where fermentation is completed. The wine then ages on its lees in French oak barriques for 9-12 months. It is then bottle refined for a minimum of three months before release.

Bottle Size: 750ml

Massive prehistoric glaciers dug a broad gorge in the porphyry massif between the Ortler Alps and the Dolomites and created the Adige River and Lake Caldaro, which is fed by groundwater. Soils are made up of light marl. Vines average 30 years old.

The grapes are lightly pressed and the must is clarified using natural sedimentation, after which it is fermented at a controlled temperature and aged shortly in 100% stainless steel.

Bottle Size: 750ml

This wine is made exclusively from the famed Bockstein vineyard which is a VDP Grosse Lage. VDP. Grosse Lage is the designation for the very best German vineyards (equivalent of the Burgundian Grand Cru). The sites are precisely demarcated vineyard parcels. It is here that the best wines ripen, wines that express a unique vineyard origin and possess exceptional aging potential.

Kabinett is the first late-harvest predicate. Ripe, healthy grapes ripen and are selected and harvested by hand. The must sugar weight must be at least 75 Oechsle (18.2 Brix). The wine is aged for about 6 months on the lees in stainless steel vats.

Bottle Size: 750ml

Two James is located in Corktown, Detroit's oldest neighborhood, and is the first licensed distillery in Detroit since Prohibition. Two James is committed to producing only the highest quality environmentally conscious handmade spirits utilizing locally sourced agricultural products with the aim of revitalizing the community and reinforcing the craft product movement.

We are excited to bring the Green Fairy to Detroit and the Great Lakes Region with the release of our Nain Rouge Absinthe Verte. Starting with a traditional 19th century French recipe we distill Wormwood, Fennel, Green Anise, and over 100 pounds of botanicals to create a spirit that has an unfathomable depth of flavor and complexity. Colored with peppermint, hyssop and nettle to produce a beautiful rich earthy green color.

Bottle Size: 750ml

Bottle Size: 750ml

Established in 1874, Bodegas Montecillo is one of the oldest wineries in the D.O. Rioja. Montecillo is also renowned for its female winemaker, oenologist Mercedes Garcia. Her love and passion for wine is evident in the care and quality that goes into making her wines.

Bottle Size: 750ml

The catch phrase It all started with a whispernow it's time to Rock introduces Rock Angel. Partially fermented and aged in large oak barrels, this ros bears a more complex and structured taste profile than Whispering Angel bringing it into a more premium realm giving ros lovers a bigger and richer wine that is fabulous as an aperitif or paired with a broad range of fine cuisine. If you like the minerality of a Sancerre, you will love this wine.

Bottle Size: 750ml

Considered Chteau dEsclans finest wine, made from a single vineyard of nearly 100 year-old Grenache vines, entirely fermented and aged in large French oak barrels, the powerful and elegant Garrus was at the heart to Sacha Lichine's vision in 2006 to make ros grand. Today Garrus is firmly established as a world-class, iconic luxury ros. It is an impressive and concentrated ros with a creamy finish featuring rich and spicy notes rivaling any top white wine or prestige Champagne.

Bottle Size: 750ml

Ruby red in color with purple tinges, this Italian red blend comes from Valpolicella and is made with indigenous Italian grapes (Corvina, Corvinone, Rondinella). It has a fragrant and intense aroma with hints of ripe cherry, blackcurrant, blackberry and green pepper, followed by hints of cocoa and dried fruit. On the palate, its vibrant juiciness is accompanied by velvety tannins. It has a lingering and tangy aftertaste.

Bottle Size: 750ml

Fresh, fizzy and fruity, with flavours reminiscent of apple and pear. It has a sweet scent and a soft touch in the mouth and as such, it is perfect as an aperitivo, or for blending in cocktails such as the Aperol Spritz.

Tasting Notes

Appearance: Straw yellow

Nose: Fruity, floral, slightly herbaceous, with green apple and pear notes

Taste: Fresh and mild at the same time, with good persistence

Food Pairings: Very easy to pair, this expression is the perfect fit for every kind of aperitivo, as well as first and second courses made with seafood, white meat and vegetables, even when citrus fruits are used in preparation. Specific pairings could be spicy food, when aromatic but not too hot, such as curried or tandoori chicken. A nice pairing for vegetable dishes and soups, and also very good paired with savoury vegetable tarts or fresh cheese

Absinthe, which is a spirit traditionally derived from grand wormwood, anise and fennel, has a long and colorful history. While its origins remain unclear, the use of medicinal wormwood dates back to ancient Egypt. In the 18th and 19th centuries, absinthe was distributed by the French Army to its troops as a cure for several digestive diseases, including dysentery and tropical fever. When the troops returned home, they brought their taste for absinthe with them. Spurred by the temperance movement and winemakers, absinthe became associated with hallucinogenic effects. One critic claimed that absinthe would "make you crazy and criminal," and that it would "provoke epilepsy and tuberculosis."In 1905, Swiss farmer Jean Lanfray murdered his family after consuming considerable quantities of wine, brandy and two glasses of absinthe. While Lanfray had a history of alcoholism, Swiss teetotalers seized the moment and passed a referendum making absinthe illegal. Similarly, absinthe was prohibited in the United States for nearly a century; from 1912 until 2007, absinthe was not allowed to be consumed on American soil. La Muse Verte is crafted from a traditional absinthe recipe that was originally created in the late 19th century and refined over the course of the next hundred years. The recipe calls for a secret blend of up to eight different ingredients, including fresh, organic grand wormwood (the wormwood is used within a few months of harvest). After each plant used in crafting the absinthe is harvested, it is steeped in a beet-based spirit for up to three weeks in order to extract the flavors, oils and texture of the plant. After the plants have been macerated, the absinthe is married together without the use sugar, artificial additives or coloring, and bottled at 136 proof the historical alcohol content of absinthes crafted centuries ago (the black bottle ensures that light does not spoil the color of the absinthe). La Muse Verte has a fresh, herbal aroma with hints of grass, licorice and citrus. The aroma gives way to a fluffy, coating texture that has notes of apples, herbs and peppermint, and ends with a spicy touch. The absinthe earned a score of 97 points at the Ultimate Spirits Challenge in 2013 the highest score of any absinthe and was awarded the Chairman's Trophy. 

This award winning "mosto verde, acholado" style Peruvian Pisco, formerly known as Pisco Portón, is sustainably harvested and hand-crafted at the oldest distillery in the Americas, Destilería La Caravedo, Est. 1684.

Method of Production: Single-distilled to 43% ABV (86 proof) requiring approximately 8 kilos (18 lbs.) of a blend of quebranta, torontel, italia and albilla grapes to produce one 750ml bottle. Distilled from partially fermented grape juice (pure wine--no pomace) and rested a minimum of one year—six months for each varietal and another six months after assemblage--with no additives of any kind: no color, no water, no sugar, no wood flavoring. Distilled through alambique copper pot stills and traditional falca stills.

TASTING NOTES

NOSE

CONDITION: clean and forward

INTENSITY: pronounced

AROMA CHARACTERISTICS: fresh, clean and fruity with hints of melon, grape, white vanilla and honeycrisp apple aromas.

MATURITY: un-aged and rested in stainless steel for one year.

PALATE

ALCOHOL: warming

BODY: full and very viscous

FLAVOR INTENSITY: pronounced

FLAVOR CHARACTERISTICS: rich, warming, full bodied, intense, creamy texture includes characteristics of cinnamon, orange blossom, chocolate and citrus.

FINISH: complex and smooth, long and luxurious.

THE SPIRIT

Real absinthe. No artificial ingredients, no gimmicks.

The first legal American absinthe released after the U.S. ban was lifted in 2007, St. George Absinthe Verte remains one of the most acclaimed and respected spirits in this category.

Made from a host of real botanical ingredients, ours is a layered and evocative expression of this beguiling and highly spirituous herbal elixir.

And it has a monkey on the label!

Absinthe, which is a spirit traditionally derived from grand wormwood, anise and fennel, has a long and colorful history. While its origins remain unclear, the use of medicinal wormwood dates back to ancient Egypt. In the 18th and 19th centuries, absinthe was distributed by the French Army to its troops as a cure for several digestive diseases, including dysentery and tropical fever. When the troops returned home, they brought their taste for absinthe with them. Spurred by the temperance movement and winemakers, absinthe eventually became associated with hallucinogenic effects. One critic claimed that absinthe would "make you crazy and criminal,"and that it would "provoke epilepsy and tuberculosis." In 1905, Swiss farmer Jean Lanfray murdered his family after consuming considerable quantities of wine, brandy and two glasses of absinthe. While Lanfray had a history of alcoholism, Swiss teetotalers seized the moment and passed a referendum making absinthe illegal. Similarly, absinthe was prohibited in the United States for nearly a century; from 1912 until 2007, absinthe was not allowed to be consumed on American soil. Corsair RED Absinthe is a unique interpretation on the classic green spirit. "Our company got going about the same time the U.S. ban was lifted, so it was one of those things where we said we could make a little and people would come and want to know about it," says Andrew Webber, the co-founder of Corsair Artisan Spirits. "It's one of the most uncommon absinthes made in the world, so people have found use for our product, and it has its own uses in mixology." Corsair RED is made using traditional absinthe ingredients, but is tweaked with some unusual additions, including citrus, tarragon, dragon wormwood (a relative of grand wormwood) and red hibiscus flowers. "We think of a good spirit as something like a musical chord made up of several notes," says Webber, noting that Corsair originally envisioned creating a more traditional absinthe. "Our early batches were missing a note in the chord. But when we added hibiscus, everything clicked." The hibiscus flowers give the absinthe its unusual red color, and add a floral note to the palate that is complemented by tangy citrus, herbal undertones and a spicy, peppery finish. Once the absinthe has been distilled, each bottle is filled, labeled and boxed by hand Corsair's small operation has no mechanized components. "We make less in a year than a big distillery spills in a day," says Clay Smith, Corsair's distillery manager. "Our products are extremely small batch, meaning that our largest run is 550 bottles."

The Prisoner Red Blend was inspired by the wines first made by the Italian immigrants who originally settled in Napa Valley. The Prisoner is now the most recognized red blend, leading the resurgence of interesting blends by incorporating Zinfandel with the unlikely mix of Cabernet Sauvignon, Petite Sirah, Syrah, and Charbono. Bright aromas of ripe raspberry, vanilla, and coconut give way to flavors of fresh and dried blackberry, pomegranate, and vanilla, which linger harmoniously for a smooth and luscious finish.

Blend: Cabernet Sauvignon, Merlot, Syrah, Malbec, Petite Sirah, Charbono

Aroma: Black Cherry, Vanilla, Ripe Plum

Tasting Notes: Blackberry, Cocoa, Baking Spice

The Frank Family Vineyards first opened their doors in 1993, when former Disney Studios president Rich Frank bought the Larkmead Winery. The historic winery was constructed in 1884 and is the 3rd oldest winery in Napa Valley. Larkmead was famous for sparkling wines and it's said that Marilyn Monroe was a regular visitor. While they continue the tradition of producing sparkling wine using the French champenoise method, they are more focused on superb still wines today, employing the four estate vineyards in Rutherford, Napa-Carneros, and Napa's Capell Valley. Their Napa Valley wines are Chardonnay, Pinot Noir, Cabernet Sauvignon, and Zinfandel, but they also have plenty of Reserve wines. They use 100% French oak barrels and everything is done on-site. They are also committed to sustainability and the winery is Napa Green certified since 2015. The 2016 Cabernet Sauvignon vintage from their Napa Valley lineup is crafted from 90% Cabernet Sauvignon, 9% Merlot, and 1% Cabernet Franc varietals. These were harvested between September 20 and October 22, 2016. It's a rich and complex Cabernet Sauvignon with stunning structure.