Forthave Spirits Blue Gin 43%

A fuller-bodied style of American gin, the Forthave Blue Gin is creamy and viscous on the palate, with notes of citrus rind, juniper, aniseed, allspice, mint, pine, lavender, and a long, savory finish. A perfect choice for classic gin cocktails like a Negroni or Aviation, it also plays beautifully in a straightforward Martini. Make this your choice for an autumnal local gin! Oskar Kostecki

Hunter Moon Immature Brandy

The ladies at Hunter Moon are doing their best to bring back eau-de-vie (otherwise known as 'unaged brandy') with this delicious example. This is truly natural wine-making distilled, a rarity in the spirits world. The base for their brandy comes from Farrm Wines on the North Fork of Long Island, a Demeter certified vineyard, with a blend of 80% Petit Verdot and 20% Cabernet Franc, fermented entirely with native yeasts. It is then distilled in a hybrid copper/pot still, rested in glass, and then bottled at 50%ABV. Notes of honey, cherry blossom, and fresh herbs on the nose, with a soft, lush texture on the palate. I think this makes a killer Vesper variation, but it would also be great as a base for tinctures or bitters! Michelle DeWyngaert

Wigle Pittsburgh Organic Chambers St Rye 750mL

It's always exciting for us each to select our own cask from Pittsburgh distillery, Wigle! This year we went with a Monongahela Rye that really jumps out of the glass and surprised us with how much flavor and complexity it had. A full five years of barrel aging with a mashbill of 67% Twin Parks Farm Rye, 16.5%  Weatherbury Farm Soft White Wheat, and 16.5% Briess Malted Barley, all organically farmed. This is a rich, full bodied rye with notes of dark, roasted pepper, toffee, a bit of dried lavender and clove. The palate has a bit more sweetness than the nose would imply, with notes of crème brûlée, banana, and a white peppery finish with a kick of heat. Drink this with a splash of water or use it for a powerful Sazerac on a cold winter's night. Michelle DeWyngaert //   "I know everyone talks about wine pairing at Thanksgiving, but after dinner a nice amaro or better still a digestif cocktail can be just the thing. I enjoy the occasional maple old-fashioned, subbing in a bar spoon of Vermont Maple syrup for the sugar cube to be muddled  with the bitters and for the whiskey, the spicy cask strength Chambers Street bottling of the Wigle Rye is  perfect to complement the bittersweet maple."
For those who think that a half bottle of our Chambers Street whiskey isn't enough! In the immortal words of Mark Twain, "Too much of anything is bad, but too much good whiskey is barely enough."

Wigle Pittsburgh Organic Chambers St Rye 375mL

MIC DROP 4yr Rye Whiskey 750ml

The latest release of the ever-coveted MIC DROP was crafted by the fermentation experts of Wilderness Trail in Danville, KY. They prefer to use a sweet mash for their whiskies, more labor intensive, but leads for more consistency and control. The mashbill is 56% rye, 33% corn, 11% barley malt, aged for four years in new barrels and then proofed down slightly to 54%ABV for bottling. Highly allocated, so all we have is all there is left I'm afraid!

High Wire Distilling New Southern Revival Straight Bourbon -Oloroso Fini

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. For this limited bottling, 30 month-old Jimmy Red Bourbon is finished in Oloroso sherry casks.

Barrell Whiskey Private Release BH32 Cask Strength Whiskey Madeira 5551%

The BH32 is a private release whiskey from the Barrell Craft Spirits team. A blend of Kentucky whiskies, with the bulk coming from 18 year old barrels, finished in a single Malmsey Madeira cask and bottled at cask strength. As with all of Barrell's micro-blends, there is not much to go around, so we were very happy to snag a few of this intensely flavored whiskey. The Madeira really comes through on the nose, notes of hazelnut, pecan, ripe bosc pear, lemon zest, and fresh wheat. On the palate the sweetness of roasted, caramelized nuts hits up front, followed by the grip of wood tannins, and finishes with a long, lingering warmth. Opens up nicely with few drops of water, but is surprisingly balanced for the high-proof. Michelle DeWyngaert

Springbank 10 Year Single Malt Scotch Whisky Campbeltown Local Barley 750ml

As lovers of natural wines and spirits with a sense of place, this is the ideal Scotch. A rarity these days, this is whiskey made entirely at the Springbank distillery in Campbeltown,  from local grains, the same way it has been made since their inception in 1828. Even the malting is done on site to ensure complete quality-control over the process. The Springbank whiskey is distilled two and half times in copper-pot stills over flame, aged in a combination of bourbon and sherry casks for ten years, and then bottled without coloring or chill-filtration. On the nose, this shows delicate cinnamon notes and aromas of buttery oatmeal and roasted plantain with the most delicate touch of smoke. The palate is long and emphasizes notes of cooked cereal and delicate tropical fruit notes: sweet oatmeal, roasted barley, melon and charred bananas. That touch of peat smoke endures, lingering pleasantly on the palate for many minutes. Truly warming, a beautiful sipper for the coming cooler months.

Springbank 18 Year Single Malt Scotch Whisky Campbeltown 750ml

As lovers of natural wines and spirits with a sense of place, this is the ideal Scotch. A rarity these days, this is whiskey made entirely at the Springbank distillery in Campbeltown,  from local grains, the same way it has been made since their inception in 1828. Even the malting is done on site to ensure complete quality-control over the process. The Springbank whiskey is distilled two and half times in copper-pot stills over flame, aged in a combination of bourbon and sherry casks for ten years, and then bottled without coloring or chill-filtration.

Springbank 25 year Single Malt Scotch Whisky

As lovers of natural wines and spirits with a sense of place, this is the ideal Scotch. A rarity these days, this is whiskey made entirely at the Springbank distillery in Campbeltown,  from local grains, the same way it has been made since their inception in 1828. Even the malting is done on site to ensure complete quality-control over the process. The Springbank whiskey is distilled two and half times in copper-pot stills over flame, aged in a combination of bourbon and sherry casks for ten years, and then bottled without coloring or chill-filtration.

Kilchoman Islay Single Malt Scotch Whisk Machir Bay

Kilchoman is the first new distillery on the famed island of Islay for 124 years. The concept is a "farm distillery" that houses every aspect of the production, from growing the grain to bottling the barrels. The results are fantastic with soft peat and salty citrus flavors. This bottle is a vatting of three, four and five year old whiskies, with meticulous barrel selection giving the scotch a more mature profile than one may think.  JR

Kilchoman Islay Single Malt Scotch Whisky Fino Sherry Matured

The only true farm-to-bottle distillery in Scotland, Kilchoman has been making stunning single-farm, single malt, Islay whisky since 2005. This bottling is a limited edition, aged entirely in Fino sherry casks from Bodegas José y Miguel Martin, with a blend of 4 and 6 year old whisky. As with all of their spirits, it is non-chill filtered, with no coloring or other additives, made from start to finish onsite at the Kilchoman distillery.

PM Spirits 24 year-old Single Malt Whisky Isle of Arr VS 750ml

**Arrives 12/8**  In 2004, David traveled to Scotland with his youngest daughter to help her get situated in her first of four years at St. Andrews University. The trip also involved a visit to the Isle of Arran for hiking, haggis and good whisky. Fast forward to a year or two ago, when a customer was chatting with him on the phone and the subject of Scotland came up. David mentioned the memorable visit to Arran, and the gent on the phone got excited and posed a question. He had purchased a barrel from the Isle of Arran Distillery, and had then discovered that there was no way for a civilian to bring a barrel home to the US. David mentioned our friend Nicolas Palazzi and the fine work he does with importing spirits, and suggested a collaboration of sorts.The result is this unique bottling of a stellar 24 year old Single Malt from Isle of Arran, finished in Cognac barrels. Rich, enveloping caramel, with just the slightest whiff of smoke. We are happy to have a small amount of this limited edition Scotch!

James Macarthur's Fine Malt Selection Aged 6 Years Islay Single Malt Scotch Whisky

James MacArthur is an independent whiskey bottler in Scotland selecting their favorite single casks from distillers across the country and aging/bottling them with nothing added (coloring, caramel, etc), and nothing taken away (no chill-filtration). The 6yr Islay aged in ex-bourbon barrels, remains a bit of a mystery, as the distillery of origin is undisclosed. It is, however, unmistakably Islay in its purest form. Too often Islay gets associated with gobs of peat and smoke, but when it's done right, it can be intoxicating...figuratively, as well as literally. Our best advice is to sit with a glass of this neat, relishing the aroma as it unfurls over time, notes of raw almond, iodine, sea spray, and expensive cigar. On the palate is a balanced, medium weight, just the right amount of heat, and a briny, quintessentially Islay finish that seems to go on forever. I'm still pondering this Scotch days after tasting it. Michelle DeWyngaert

That Boutique-y Whisky Co. 25 Year Old Single Malt Scotch Whisky Islay Batch 2

The bottlers of That Boutique-y Whisky Co. have been selecting exquisite batches of single malts, single grains, and bourbons for several years now aiming to please the geekiest (in the best way) whisky afficianados, and occasionally to give them a bit of a challenge with mystery bottles like this Islay # 2. Aged for 25 years, bottled at 48.7%ABV in 375mL format, with less than 2,000 bottles released.

That Boutique-y Whisky Co. 15 Year Old Irish Whisky Batch 5

This is the 5th release of mystery-origin Irish Single Malt now 15 years aged in barrel. That Boutique-y Whisky Co. continues to select a diverse range of single malts, single grains, and bourbons from around the world and release them in tiny batches bottled in 375mL format. Masters of Malt call it "lovely" with notes of "apricot, pear and nectarine. Cereal notes and creamy vanilla broken up by fresh herbs."

Neta 2018 Miahuatlán, Oaxaca Espadín (Candido García Cruz)

Neta works with a group of mezcaleros from around Miahuatlán, Oaxaca. The maestro behind this release is Candido García Cruz, who has been distilling for decades. Ninety Espadín (Agave angustifolia) plants were left ‘capón, or quiotudo’ (the plant’s flowering stalk is cut early and the plant remains unharvested, concentrating sugars in the piña) for a full year before harvesting. The piñas roasted for two weeks in an earthen oven, and rested for a week before being broken down by a mix of machete and mechanical mill. This was followed by a two-day rest for the fibers and then a sixteen-day fermentation in cypress vats and a double distillation in a copper pot still, proofed to 49.15% ABV, 900L produced, under 200L of which made it to us in NYC. Harvest was in 2015, and there is an inherent complexity and a subtle balance, with a mix of florals, cinnamon and lemon oil and creamy mouthfeel, this is a truly elegant Espadín. Cari Bernard

Rancho Tepua Sonora, Mexico Bacanora

Bacanora is finally getting some attention here in the United States! This is a mezcal from the Sonora region of Mexico and has been around for over 300 years. Rancho Tepua uses the Agave Pacifica variety (once, the only type permitted now the designation has expanded), harvested by hand, cooked for three days in a brick pit and then fermented with native yeasts. Currently in the hands of Maestro Bacanorero Roberto Contreras, the Rancho Tepua distillery has been in the family for over five generations. Notes of sweet cherry blossom, chicory, and fresh herbs on the nose, and on the palate a balance of sweet and savory spice, roasted banana leaf, and a crushed stone minerality that lingers after each sip. Enjoy this neat or with a small ice cube to cut the heat. Michelle DeWyngaert

El Jolgorio 2015 Oaxaca 'Todos Santos' Arroqueno

El Jolgorio works with 14 mezacaleros in Oaxaca, seeking out wild-harvested agave of all varieties in order to showcase the unique differences and stories of each of them. This is a very special limited release of 100% Arroqueno agave from master distiller Pedro Vasquez  the village of Lachigui, Miahuatlán, Oaxaca. The agave is hand-harvested, cooked in traditional horno, fermented with native yeasts in open wooden tanks, and then distilled in copper pot stills. This bottling was distilled in 2015 and then rested in glass for 5 years before bottling at 55%ABV; a special tribute to the late mezcalera, Crispina Hernandez Romero, and in honor of All Saints Day.

**Arrives 12/8**

El Jolgorio 2016 Oaxaca 'Todos Santos' Tobasiche

This is a very limited release from El Jolgorio as a tribute to master mezacalera, Crispina Hernandez Romero, and in honor if All Saints Day. which could not be properly celebrated this year. Crafted by Pablo Vasquez in the village of La Compañía, Ejutla, Oaxaca from 100% Tobasiche agave. The agave cooked in earthen ovens, crushed by a traditional tahona, then fermented spontaneously in open-top wooden vats. The juice was distilled in 2016 in copper-pot stills, and then rested in glass for a full four years before bottling at 52% ABV. The aroma is completely unique, bright and herbaceous, almost gin-like, with notes of pine and celery. The palate is dense and textural with a savory, meaty quality, and notes of black licorice, herbs, and the faintest hint of smoke. Michelle DeWyngaert

Privateer Single Cask American Rum The Queen's Share 55.4%

Maggie Campbell is serious force to be reckoned with. A savant of spirits, if you will. Her dedication to precision and passion for great rum has led to these exquisite bottles. The 'Queen's Share' is based with 100% Grade A Guatemalan molasses and is taken from a blend of the 'seconds'(the end of the 'heart' and just before the 'tails') cut from each of the Privateer spirits. It is pot distilled first and then goes into a column still before being aged for a minimum of two years in either a new American oak or used bourbon, run, or brandy barrels. As each expression of the Queen's Share is a single batch, single barrel expression, it is matched with which ever barrel they believe will properly showcase the unique spirit. It is then bottled at 55.4% ABV with no additives and no filtering. One of the few rums to earn 5 stars in Paul Pacult’s Spirit Journal, his review states that, "flavor and quality heights rarely seen in domestic rums and only a handful of Caribbean region rums as it all comes down to perfect balance between alcohol, acidity, wood usage, and flawless distillation."I couldn't agree more. This rum is rich, concentrated, and has a spicy kick at the finish. Perfect on its own, or it makes a mean old fashioned! Michelle DeWyngaert

Holmes Cay 2009 Barbados Port Cask Rum 56%

The curators of Holmes Cay are on a mission to convince you that rum can be as exquisite, as unique, and as valuable as any single-malt Scotch. This single-cask selection goes a long way towards that end. The 2009 Barbados rum comes from the Foursquare Rum Distillery, a blend of column and pot-still distillations, aged for eight years in Barbados, then two in the UK, and a final year finished in Port Casks in New York. As with all Holmes Cay rums it is bottled at cask-strength (56% in this case) but holds it's heat deceptively well. Notes of sweet cherry, coconut, cinnamon, and banoffee pie linger on the palate long after you take a sip. There's a touch of tannin from the oak to reign in the richness of this rum, and a kick of heat on the finish, which mellows out with just a drop or two of water. Michelle DeWyngaert

Barrell Rum Private Release J700 65.9% abv 750ml

The word "unique" is overused, but I'm not really sure how else to describe this rum. The core component is 18-year-old pot-still Jamaican rum while the remainder of the blend (about 30%) is made up of Guyanese rum (21 years old), Barbados rum (12 years old) and a small quantity of Martinique rum (3 years old). These are blended together and then aged in a single amaro cask for a further six months. Pretty crazy.The nose is all fruit, smoke, and funk, and the Jamaican aspect really stands out. Notes of roasted pineapple, tropical fruit medley, baked apple, pear skin, banana, banana leaf, baking spice, nutmeg, vanilla, burnt sugar, treacle, a hint of burnt rubber (in that amazing Jamaican rum sense), vegetation, undergrowth, and crushed sugar cane. The palate is expansive, introducing all of those flavor components, but also adding a hint of bitterness, and an herbal component, especially on the finish. It ends on a really lovely bitter note (kind of like the song "Disintegration" by The Cure), but the incredibly complex finish just keeps going and going. I like it neat, though it is bottled undiluted at a whopping 65.9% abv, so a few drops of water softens the palate. Oskar Kostecki

Père Labat Ilse de Marie-Galante Rhum Agr 59% 1L

The tiny Isle of Marie-Galante, a part of Guadalupe, devotes 20% of its land to growing sugarcane, and for great reason; the rum is delicious! This is a very traditional rhum agricole made at the oldest distillery on the island, with one of the oldest stills, with all estate and locally grown sugarcane (red, white, blue, and grey). The farming here is all by hand, without chemicals or fertilizers, and as a department of France, they are actually subject to regulated wages and fair labor laws. This bottling, a whopping 59%ABV is actually the standard on the island. The fresh cane juice is distilled in creole column stills and then slowly proofed down over 10-15 in old foudres. I can think of many ways to enjoy this rhum, but I highly recommend you try it as it is utilized most often on the island; in a ti'punch, just a splash of cane/simple syrup, a hefty pour of rhum, and a small disc of lime. Michelle DeWyngaert

Nikka Coffey Vodka 750ml

From the famed Japanese Whiskey distillery, comes this elegant, textured vodka made on the same traditional Coffey Still (nothing to do with coffee - a Coffey still is a type of column still). Corn and barley grains are distilled separately at slightly different ABV's and then blended together. The blend is then filtered with white birch charcoal to create its signature clarity and softness on the palate.

Clos des Vignes du Maynes 2004 Marc de Bourgogne

Most Marc the Bourgogne that we've tasted has been thin, reedy, and quite underwhelming. A low-quality distillate made from the remnants of high-quality grapes. But not this one. A proper, intense, and delightful brandy, Julien Guillot's marc is deep and complex, and the 2004 vintage is a powerhouse. A beautiful combination of dried fruit (apricot, prune), oak spice and rancio (dried leaves, earth and a hint of varnish) character converge on a long and seamless finish. I was completely blown away by how good this is. A single cask, and limited to 240 bottles. Oskar Kostecki

Laurent Cazottes NV Goutte de Reine-Claude Brandy 375 ml

Laurent Cazottes is undoubtedly one of the finest distillers in the entire world. Farming  grapes and fruit trees biodynamically in the Tarn department in Southwest France, he is crafting some of the purest expressions of fruit brandy that I have ever tasted. This beautiful greengage plum (Reine-Claude in French) brandy comes from a small .7 hectare grove of ancient trees, and Laurent hand peels and de-seeds the fruit before fermenting and distilling. I've never had the pleasure of tasting greengage plums, this old heirloom variety is nearly extinct in the US, but this exceptionally crafted distillate more than makes up for it. A wonderful way to finish a meal, and a real treat! Oskar Kostecki

Laurent Cazottes NV Noix du Pays D'Oc 375 ml

Laurent Cazottes is a true legend and benchmark for excellent eau-de-vie and fruit liquor. He farms his fruit trees and vines according to biodynamics, all varieties indigenous to the area, and waits until all of the fruit used is perfectly ripe, often dried on the ground for intense concentration of sugar and flavor, and then removes the skins, seeds, and stems from everything before pressing and fermenting. This is a true labor of love and the results are outstanding. This Noix du Pays d'Oc is made from fresh green walnuts added to a wine of Folle Noire, macerated for 14 months, then separated, pressed and distilled before being added back to the wine and added to a single barrel solera. Intensely nutty, rich and delicious. A few sips of this will be the perfect end to an evening. Michelle DeWyngaert