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Coppersea Distilling is on a mission to create truly farm-to-bottle whiskies, because it's about time the spirits world caught up to the food and wine world! One of the few distilleries in the US to actually grown much of their own grains with a 75-acre organic farm, and sourcing the rest from other trusted farmers in the Hudson Valley area. They were also the first NY distillery to do all of their malting in house, and they by using open-top fermenters they are entirely reliant on indigenous yeasts making this spirit a true Hudson Valley product. This bottling is unique in that the mashbill is 100% malted rye. This gives it an extra toasty, caramelized flavor compared to most rye whiskies. It is twice distilled in a direct-fired, copper alembic still, and barrel aged at a lower proof of 105 to require less dilution at bottling. Rich and enveloping on the palate with notes of roasted nuts, toasty cereal, caramel softening the peppery spice of the rye. Michelle DeWyngaert
This is a great go-to rye whiskey for cocktails and super approachable. Dave Schmier of Redemption Whiskey makes this with a mash of ~96% rye, 4% malted barley from 2-3year old barrels.Bottled at 41.5% ABV.
Deadwood is always a solid choice for great value whiskey. Crafted by Dave Schmier of Redemption, this straight bourbon is clean, easy drinking, and perfect for cocktails or on the rocks. Distilled in Indiana, the mash is 75% corn, 21% rye, and 4% malt with a blend of older and new barrels and then chill-filtered to soften the edges. There are no additives, no coloring, and it clocks in at 40.5%abv.
Fermentation gurus, Shane Baker and Pat Heist, decided to put all of their best advice as consultants to work on their own line of whiskies with Wilderness Trail. This single-barrel selection is unique in the Bourbon world for a few reasons. For one, it has one of the highest concentrations of wheat in the mashbill at 24%, with 64% corn, and 12% malted barley. It's also made as a sweet mash, which means instead of using leftover mash from the previous batch to help along the fermentation a la sour mash, each batch is entirely new. The fact that their first batch out of the gate as new distillers is Bottled in Bond is also pretty remarkable because they had to age it for at least four years. This one on the less sweet end of the Bourbon spectrum, and at 50% ABV it certainly has some perceptible heat on the palate. Michelle DeWyngaert