Forthave Spirits Nocino Black 375ml

The second iteration of this very special Nocino (walnut liqueur) from Brooklyn-Based distillery, Forthave! Hand-foraged walnuts from the Hudson valley are macerated in glass demi-johns for nine months, then distilled into a rich walnut eau-de-vie, and lightly sweetened with raw turbinado sugar. Made in tiny quantities so we only have a few!

High Wire Distilling Southern Amaro Liqueur 750

Historically, amari were made as a way to make full use of the harvest by macerating leftover herbs, botanicals, and fruits in distilled spirits. This of course means everything was grown locally, resulting in a myriad of different styles depending on where you were and what crops were planted. And while there are other American amari on the market today, it’s hard to think of one that truly capitalizes on its bountiful, regional raw ingredients. Most are based on traditional Italian – or even Scandinavian – recipes, which are delicious, but rely on herbs and botanicals that may or may not be native to where they are made. Enter High Wire’s Southern Amaro. Using a base of neutral corn spirit, they macerate Yaupon Holly (America’s only native caffeinated plant) and gentian root, along with wild mint, local Dancy tangerine, and Charleston Black Tea (the only colorant used), among other botanicals. It is then sweetened with neutral cane syrup which they make themselves from local sugarcane. It is wild and intriguing on the nose with brown sugar, sweet spice, and zesty citrus balanced by deeper aromas of black tea leaves, pine resin, smoke, and hints of brine and celery. The palate is quite lifted and herb-forward with a balanced sweetness, and it is here that the tangerine and mint really shine along with a touch of black cherry. Reach for this after a fantastic meal! Tim Gagnon

Domaine Hautes Glaces NV French Rye Whiskey Single Cask #79

This is a fantastic new arrival from the small Domaine des Hautes Glaces in southeastern France! Master Distiller Frederic Revol meticulously looks after his certified organic, 40 hectare estate, which is where all the grains used for the mash bill are harvested. Distillation happens in a wood-fired copper pot still and each small batch is aged differently depending on from where the grains were sourced on the property. The Rye is 100% malted in house and for Cask #79 the aging occurs in a 100 year old 600L barrel that had been used alternately for Vin Jaune and Macvin du Jura. The Rye distillate ages for four and a half years in this ancient barrel and is then bottled at 53.1% ABV with no coloring, no additives, and no chill-filtration. The result is the most intensely flavored and pure expression of Rye that I've had in a long time. Rich, toasted cereal, cracked pepper, and toffee mixes with aromas of Savagnin aged under flor; dried pear, hay, sea salt, and roasted almonds. The palate is equally unctuous and savory and hides well it's high alcohol content. It is an absolute shame that this is one of the last casks that Revol will produce on his own, with his own grains, as he scales up the operation in conjunction with Remy Martin, so we will savor every last drop. Michelle DeWyngaert

High Wire Distilling New Southern Revival Straight Bourbon

One of our favorite distilleries in the US is the High Wire Distilling Company. Located in Charleston, SC they seek out locally grown ingredients, distill everything in a German copper-pot still, and utilize their experience as bakers to craft spirits with a culinary eye. The most sought after spirit they make is the Jimmy Red Straight Bourbon made from the coveted, and once nearly extinct, Jimmy Red Corn. This oil-rich grain is fermented and then kept in the distillation to create a uniquely creamy mouthfeel.

High Wire Distilling New Southern Revival 4-Grain Madeira-Finished Bourbon 750

Much like the Barrel-Rested Gin, this Madeira cask-finished Bourbon is an interesting experiment on the effects of different barrels on distilled spirits. It is the exact same whiskey as the Four-Grain Bourbon but aged in Madeira barrels for six additional months. On the nose, that unmistakable grain character is still there, but there is more lift with high-toned, vivid red berry fruit, wildflower honey, and a touch of rancio right on its heels. It is also a bit brighter on the palate with more fruit and a touch of sea minerals. Cereal grains and honey linger on the tongue allowing the whiskey to come full circle for a wonderfully complete Bourbon. This is simply delicious! Tim Gagnon

Camut NV Calvados Pays d'Auge 6 ans d'âge

We have a wonderful customer who drinks a fair share of brandy and prefers the six year expression to the more exclusive bottlings--his preference is not unfounded. Camut 6 has delicious, green apple fruit with a hint of vanilla. A touch of oak smoke is there, but fruit is really the focus of this spirit. Six years may not sound like a long time, but trust us, it’s plenty. John Rankin

Camut NV Calvados Pays d'Auge 12 ans d'âge

At 12 years old, this Calvados shows extremely youthful and vibrant apple, caramel, and sweet cream aromas. These marry well with perfectly integrated spice and oak notes that add depth and intrigue. This is an absolute treat and is a big step up in complexity from the Camut estate's wildly delicious 6-year Calvados. Tim Gagnon

Camut Calvados Pays d'Auge 'Privilège' 18 ans d'âge

This is the Calvados that made the Camut estate famous. Compared to other Calvados on the market at the time of its introduction it was round, supple and elegant. Connoisseurs sip it from a white wine glass while deriders called it Calvados des Femmes. This spirit shows incredible poise and balance -- one of France’s best spirits. John Rankin

Camut Calvados Pays d'Auge Réserve de Semainville 25 ans d'âge

This bottling shows warm, baked apple flavors with delicious layers of oak and honey. The finish lasts and lasts, and even at 25 years of age the apple fruit is still intact and quite succulent. There are older Calvados from the estate, but to me this is the apex of fruit and oak with neither side overwhelming the other. This is a true experience and a wonderfully rare treat. John Rankin

Camut Rareté

A special vatting of 50 to 100 year old Calvados that has been patiently aging in the Camut cellars. Released only a few times a decade in minuscule quantities, rumor has it that only 6 bottles make their way to the United States. We're very happy to be able to offer a bottle today.

Chateau de Briat 2000 Bas Armagnac Bacco

The 2000 Bacco fully exudes the traditional Château de Briat house style: decadent, yet complex and structured, with a focus on new oak. Again, from the diary of John Rankin: On the nose it is luscious with sweet caramel, the chewy soft kind, and orange zest rising from the glass. On the palate it is rich and silky – very drinkable – with a touch of spice and a sugary milk chocolate finish. With this flavor profile and the château’s affinity for new oak, this would be a fantastic crossover spirit for Bourbon lovers! Tim Gagnon