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Barrel #49 Añejo – 98 Proof
Aged 14 months in lightly charred French Oak

This Añejo tequila showcases the elegance of French oak with a light char that imparts minimal color, yet delivers a remarkable full-bodied texture. The barrel's subtle influence lends a refined mineral edge that lifts the natural agave sweetness, creating a dynamic and balanced spirit.

On the nose, expect a fresh burst of eucalyptus layered over notes of melted caster sugar and the musty intrigue of an antiqued cellar—evocative and nuanced.

The palate is supple and composed, with a graceful interplay between mineral-driven structure and soft, rounded sweetness. A sophisticated expression that rewards slow exploration.

Barrel #46 Añejo – 98.4 Proof
Aged 16 months in ex-bourbon barrels

On the nose, this Añejo opens with a deep, savory richness reminiscent of a well-aged cigar humidor—earthy, mature, and complex. Hints of charred oak and dried tobacco complement subtle vanilla undertones.

The palate is lush and layered, leading with a rich custard creaminess that unfolds into a warm core of fried plantain—ripe, caramelized, and slightly smoky. Notes of dark chocolate and toasted spice round out the profile, delivering a full-bodied, dessert-like experience balanced by the structure of the bourbon cask.

A contemplative and satisfying sip, ideal for slow appreciation.

According to the vintage, Antoine produces wines under the Château-Thebaud appellation from specific parcels that highlight different expositions and soils. The wines spend up to 60 months “sur lie” in glass lined tanks that are set in the ground. The constant subterranean temperature is ideal for the long storage. Depending on the wine, a certain amount of battonage is done. This method brings a richness to the wine which is supported by a pronounced minerality and salinity

-Importer notes

25% Saborinho, 25% Agronomica, 25% Aragones, 25% Touriga Nacional. This is a micro-production wine from the tiny island of Pico in the Azores. It is Sustainably grown in tiny plots (2 to 6 bush trained vines per square) planted in 1991 in volcanic soil at sea level, less than 50m from the Atlantic. This terroir and the varietal imbue this wine with incredible minerality and purity, as well as unmistakable salinity. Perhaps the most maritime rosé in existence.

Scorpion Bitters deliver wave-like heat with Manchurian scorpions adding umami depth. Spicy yet balanced, they elevate paired flavors, creating an unforgettable and uniquely intense experience in cocktails.

Brothers Giuseppe and Pierino Bisci first purchased their vineyards in 1972. The land was widely regarded as optimal for planting Verdicchio and 85% of the roughly 50 acres of vineyards are devoted to Verdicchio. The south-facing vineyards are at elevations of about 900–1000 feet above sea level, located within a valley that runs parallel to the sea, providing excellent protection from hail and frost, and also creates a more continental microclimate than the surrounding environment. The grapes are able to ripen fully during the hot summers while maintaining refreshing acidity with cool nights. The vineyards are all certified organic. The Bisci Verdicchio is fermented in inert cement vats at a cool temperature to protect the aromatic compounds. The wine is then matured for 8 months in cement, which allows for slow micro-oxygenation, while not imparting additional flavor characteristics to the wine. Exposure to small amounts of oxygen over time helps protect the wine from oxidizing in the bottle and increases the complexity of aromas and the wine’s structure. Intense notes of Meyer lemon, white flowers, and green apples on the nose continue on to the palate. Bright acidity and the wine’s minerality make this a great companion to light foods.

-Importer notes

This is the most important wine of the estate, a serious red vinified to reflect its capacity to age. The grapes are harvested at a point of slight “surmaturité” which captures the profound scents and flavors of the surrounding hillside “garrigue”. The cuvaison continues for at least a month; then, the wine is racked into tank for aging. The wine is bottled twenty to twenty-four months after harvest. As the wine ages in bottle, it develops enticing notes of juniper, rosemary and thyme as well as the savory flavors of wild berries and a hint of the “animal” … all in all, one of the more compelling values in our portfolio.

-Importer notes (Rosenthal)

The VSOP Chauffe Coeur Calvados is aged a minimum of 6 years in oak. Aromas of baked apple and wood with subtle scents of nutmeg, apple peel, flowers and earth. Entry is austere at first then explodes in assertive waves of apple pastry, mineral, stone and oaky vanilla; a delicious layer of honey/light toffee is added at midpalate. Finish is elegant, dry to off-dry, and wonderfully toffee-like.

Unrested
Código 1530 Blanco is the expression that best reflects the pure taste of our perfect inputs. We take pride in every step of our production process, carefully sourcing only the best ingredients to produce a spirit that requires no resting.

Production Notes
We hand select the best, fully-matured agave, to ensure that with each harvest, our agave’s Brix level (sugar content) meets our high standards.

Our Blanco is unrested, never touching a barrel, so that the rich flavor of agave can be fully appreciated.

Tasting Notes
Earthy, mineral character that balances the citrusy sweetness beautifully.

Details
• 100% Agave
• No additives, sweeteners, flavoring, coloring or chemicals
• Award-winning Napa Cabernet Barrels
• Family-owned & operated distillery
• 61 Calories/oz

Offers yet another mildly smoky way to gently enter the world of mezcal. Notes of roasted agave are softened by hints of citrus, white peach, and candied pine. The mezcal also contains a distinct minerality, thanks to the volcanic rock in the Puebla soil. Double copper pot distilled and bottled at an amiable 80 proof, Vida Puebla is ideal for sipping straight in a traditional copita.--Robb Report

Furmint is the grape used to produce Hungary’s renowned sweet wine, Tokaji. When vinified dry, however, Furmint is capable of producing some very compelling white wine. This wine exhibits a bouquet of white flowers, grapefruit and pears. A refreshing texture gives way to expressive fruit on the palate and a lingering mineral finish. It will pair well with shellfish, white fishes, salads and picnic foods, but it also possesses the weight and profile to match with white meats and creamy pasta dishes as well. - Importer notes

—Dustin Soiseth (KLWM)

The Blanc Perlé, which is sometimes labeled as Gaillac Fraîcheur Perlé by other producers, has been produced in Gaillac since the 1950’s. The freshness in the wine is achieved by preserving some of the natural CO2 that occurs during the vinification, although for decades most producers have added CO2. Mathieu does not add CO2 or anything else to his wines as is certified by the agency, Nature et Progrès. The wine has evolved from being a blend of two or three varieties to being produced from a single variety, the indigenous Loin de L’Oeil. The grapes are pressed slowly and gently in a pneumatic press. Because of the low yields this wine fills the palate with a wonderful concentration of flavors while retaining a freshness that is underscored by mineral, petrol and citrus notes. Mathieu adds 15mg/L of SO2 before bottling.

-Importer notes

The distinctive mineral composition of the spring water, combined with the crisp, clean character of estate winter wheat results in a bright, yet smooth vodka with a soft, round mouth feel.

This special cuvée made by Jean Mounard and Marc Vappereau is a pure Sancerre with incredible freshness and minerality. It stands in contrast to some productions which tend toward richer, heavier wines often with residual sugar. It has a good depth, lovely, citrus fruit, and a classic flintiness on the nose and palate.

-Winery notes

The exciting Maple Grove Vineyard, near Monmouth, delivers a layered, complex and textured Chardonnay with a lovely hard mineral spine and the beautiful lifted fruit that Oregon is known for.

Situated on the southeastern banks of Seneca Lake, our estate vineyards’ steep slopes and row orientation encourage excellent air flow and early ripening. The 2021 vintage is a textural Riesling with fragrant aromas of gardenia followed by layers of pear, citrus, and crushed rock that are mirrored on the palate. A long finish is extended by crisp acidity and lingering minerality.

-Winery notes