Batch #1 of a non-chill filtered single malt at a bold 50% ABV for intensity. Composed from Australian barley and craft brewers’ yeast for extra flavour.

Starward age Fortis in 100% American Oak barrels to give a full, rich taste that enhances the toasty oak and vanilla characters of the whisky. Fortis also boasts juicy red wine characteristics thanks to barrels from mostly Barossa Valley wineries, which once held powerful shiraz and cabernets. Some barrels are charred for complexity, most are fresh, lending Fortis the intense red wine flavours that soaked into the barrel staves. They don’t chill filter this stronger release to closely represent the whisky that comes from the barrel.

A rich, full-bodied flavour balanced with the approachable velvety smoothness Starward whiskies are known for. Expect upfront notes of Madagascan vanilla pod and toasty oak. The palate is all chocolate ganache, cinnamon, quince and Muscadelle raisin with a lingering baking spiced finish.

Spectacular sipped straight and savoured. Or stir it down with vermouth, Campari and orange bitters, or in another classic cocktail.

Winemaker Paul Pujol is a dab hand at making this pale light bodied red from Pinot Noir. This refreshing lighter take on Pinot Noir has flavours of red berries, spice, excellent freshness and a long finish. 

Limited skin contact, wild yeast fermentation and no secondary fermentation has resulted in an intense, red cherry laced wine with fresh acidity and brightness. 

This is made to be served lightly chilled. 

Brand: Koch Mezcal
NOM: NOM-O171X
Mezcalero: Adrian Bautista
Maguey: Tobaziche
Agave: Karwinskii
Grind: Tahona
Distillation: Copper
Style: Joven
State: Oaxaca
Town: Rio de Ejutla
ABV: 47%
Age of plant: 12 years

About this mezcal
Koch Tobasiche is made with wild maguey Tobasiche that is matured 12 years before being harvested. It is made by Adrian Bautista in Rio de Ejutla. On the palate, it is sweet with strong notes of anise. Is also has hints of herbs and roots.

Koch Mezcal
Carlos Moreno's family has been linked to mezcal since the beginning of the 20th century. In 2009, Carlos resumed the family tradition and teamed up with 5th generation maestro mezcalero Pedro Hernandez to create Koch El Mezcal de Oaxaca, with the goal of preserving and promoting mezcal culture. After 10 years of business, they've now integrated more than 15 communities and 50 producing families into their collective. Each batch will vary, so check your bottle for details.

It begins with Westwards American Single Malt whiskey. After their whiskey is fully matured, it is then finished to taste in American Oak Stout Seasoned casks for approximately one year. Each cask has held stout beer from a variety of breweries throughout Oregon; including Bent Shovel Brewing, Breakside Brewing, Culmination Brewing, Ex Novo Brewing Co., Fort George Brewery, Migration Brewing, and Sky High Brewing, among others. Their cask finishing imparts a roasted chocolate note that flawlessly accentuates the signature toast characteristics of Westward American Single Malt.

Tasting notes
Rich and robust, with notes of roasted grain, stone fruit, toasted pecan, milk chocolate, and a bold, dry finish.

Brand: Bruxo Mezcal
NOM: NOM-O184X, NOM-O264X
Mezcalero: Cesareo "Hero" Rodriguez
Maguey: Barril, Cuishe, Espadin
Agave: Angustifolia, Karwinskii
Distillation: Copper
Style: Ensamble
State: Oaxaca
Town: Las Salinas
ABV: 46%

About this mezcal
Bruxo No. 4 is made by mezcalero Hero Rodriguez in the village of Las Salinas. The Ensamble is made with Espadin, Barril, and Cuishe maguey that have citrus and herbal notes.

Bruxo Mezcal
Bruxo was created by a group of friends who love and honor the country of Mexico. They discovered the magic of mezcal, but above all, its people. Brujo is synonymous with shaman, wise, illuminated; and the "X " in Bruxo then refers to the pronunciation of their origin lands, Oaxaca and México. Each bottle of Bruxo may vary slightly from lot to lot, so make sure to check your bottle for details.

Named for the iconic protective wall that stretches behind their Butchertown distillery, Floodwall is a superb blend of superior, copper pot-distilled apple brandy aged in Kentucky bourbon barrels and 250-liter Oloroso sherry casks from Spain. Made from American apple brandy with a minimum age of four years, a full-bodied spirit at 100 proof alcohol strength. Floodwall is non-chill filtered with no post-distillation addition of apple flavor or essences, no Bois? (oak flavor or infusion), sugar or caramel color for an authentic, uncorrupted natural flavor and natural color.

Aromas of honeyed apple bouquet (unusually fresh) with lovely complexity. Quite floral, honeysuckle and butterscotch mingling with hints of whiskey, oak, and vanilla. Flavors are quite crisp, frisky and slightly mid-palate. ?Scotchy? and a little nutty rancio with sherry butterscotch and red-apple skin. Finish is oily with lots of legs. Hangs in on the tongue for ages with a racy back end finish.

Winemaker Sam Weaver describes The Abyss Pinot Noir as an iron fist in a velvet glove. It's made with grapes grown on a hillside vineyard, which backs onto a precipitous cliff, hence the name, The Abyss. Vines were planted here in 2000 at a high density of approximately 5000 vines to the hectare, which is unusual for New Zealand. All of these grapes are 100% certified organic with BioGro New Zealand and also grown biodynamically. A high proportion of whole berries were included in the ferment with indigenous yeasts and the wine was aged in French oak barrels for 18 months with a modest 10% new oak.

Churton Estate founder and winemaker Sam Weaver cut his teeth on the classic wines of the world while working in fine wine retail in the United Kingdom. He and his wife Mandy Weaver then moved to New Zealand and set about creating one of this country's most focussed small wineries; a brand that does live up to the dream of creating 100% estate grown grapes, 100% certified organic production and 100% bottled on site, nearly all of the wines without fining or filtration. All the grapes are hand picked and natural yeasts ferment the vast majority of wines they make. These qualitative decisions impact every step of their winemaking in a positive fashion, providing exceptional quality grapes which in turn express themselves in outstanding wines.

The Domaine des Espiers is located in the heart of Vaucluse, between the banks of the Ouvèze and Dentelles de Montmirail. This is an excellent value Cote du Rhone with smooth tannins, warm berry fruit flavours and a medium body. 

Distillery Information
Originally opened on Derby Day in 1935 and reopened to the public in 2014, the Stitzel-Weller Distillery is one of the true cathedrals of the American whiskey industry. Located only five miles from downtown Louisville, the Bulleit Frontier Whiskey Experience is one of the most convenient and impressive stops along the Kentucky Bourbon Trail.

About this Whiskey

This second batch of Bulleit Bourbon Barrel Strength is crafted from a mash of corn, rye and malted barley. After the grains are harvested, they are mashed and fermented with a unique strain of family yeast. Following fermentation, the wash is distilled through a copper still before being matured in charred, American oak casks for six to eight years. "Once we're done with the barrels, they're sent over to Johnnie Walker where they'll age the blended scotches," says Bulleit. Proofs range from 118-125.4.

Nose: Brown sugar, caramel, tropical fruit and rye spice on the nose.

Palate: The palate is a clean, with sweet and spicy, notes, followed by vanilla chocolate and subtle rye.

Finish: Smooth and drying with lingering toffee notes.

Night Spirit Imperial Stout is a luscious black ale that has been aged more than 10 months in whisky casks that held very special NZ single malt whisky for more than 20 years. The casks have a great story to tell and amazing flavours to contribute to the beer.

Originally these American oak casks held American bourbon from J. T. S. Brown and Sons (now Heaven Hill) and were coopered in the early 1960’s. The resulting beer is deep, dark, and intense in flavour with notes of oak, roasted barley, black malts, vanilla, and whisky.
There were a very limited number of NZ Whiskey Co. barrels, and we can coax the whiskey character out of a barrel and into a beer only once. After that, the barrel may offer oak flavour, but the whiskey character is essentially lost. Each bottle is hand numbered. The 2017 release is sold out. Annual releases are planned for 2018 – 2021 and supply is very limited.

Count yourself fortunate if you are lucky enough to get your hands on some of these bottles. It is a unique experience which can’t be repeated and the beer will age gracefully for years. We expect the sweet spot to be around 3-5 years. Do not serve cold! Treat it like a port or red wine and serve it in an elegant glass.

12% ABV.

Made to the same base of recipes since 1821, Dolin Vermouth de Chamb?ry has long been the benchmark for fine Vermouth. Inventors of the Blanc, Dolin is equally famous for it's very light, pale Dry. In the late 19th century, Dolin won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chamb?ry France's only Appellation d' Origine for Vermouth. Dolin Vermouth de Chamb?ry is made of fine wines and botanicals found in the Alpine meadows above Chamb?ry. Together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. Tasting notes: Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chamb?ry give a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails. Source: alpenz.com

California Zin is one of the most satisfying big dark reds on the planet and Sebastiani's is a great example. It's dry, it's full bodied, it's spicy and it's rich in taste. What more could you ask for?

Sebastiani is a winery in Sonoma, founded by Italian immigrant Samuele Sebastiani in 1895, making cobblestones for San Francisco streets to save the money to build a winery. which became highly successful and remained in family hands until 2008 when Californian wine lover Bill Foley bought it to add to his large portfolio of companies.

This is a great full bodied, dry red with power and complexity at an affordable price. Next level Zin, here we come. 

Founder Dave Clouston and winemaker Sanna Stander are the driving force behind Black Cottage producing wines with local fruit from both Marlborough and Central Otago. This vibrant Sauvignon is full of fresh apricot, cucumber, gooseberry and tomato leaf on the nose. The lively palate is packed full of crunchy green apple, stone fruit and white pepper flavours with a delicious line of salinity and a refreshingly dry finish.

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The sweet and sharp taste of raspberries is remarkably infused by Briottet's maceration process. This cr?me de framboise is best served pure as a digestif or mixed with white and sparkling wines, as an aperitif or cocktail, or can be used to pour over desserts.