Spirits and Liquors

Producer Description 

Cuervo® Gold is golden-style joven tequila made from a blend of reposado (aged) and younger tequilas. Ever the story-maker, Cuervo® Gold’s own story includes the leading role in the invention of The Margarita, and it is still the perfect tequila for that beloved cocktail. 

Warehouse stored item - please allow one to three business days to fulfill.

The black bottle design is inspired by the Nicaraguan tradition of Day of the Dead. In Nicaragua, in addition to the standard traditions of building a shrine and gift-giving, many people linger and sleep in the graveyard. They believe that this act re-enforces the emotional connection between them and the deceased.

Kahlúa Coffee & Rum Liqueur — Veracruz, Mexico 1.0L

Kahlúa is the original coffee liqueur of Veracruz, Mexico — and after more than 80 years, it remains the world’s most iconic expression of the category. The recipe is deceptively simple and endlessly satisfying: 100% Arabica coffee beans and sugarcane rum, both sourced from the fertile volcanic soils of Veracruz, one of Mexico’s most celebrated agricultural regions. The result is a rich, sweet, deeply aromatic liqueur that has earned its place behind every great bar on the planet — and in the 1.0L format, it’s the bottle that keeps the party going.

The nose is immediately recognizable: roasted coffee, dark chocolate, vanilla, and a hint of caramel. On the palate, it is rich and velvety — sweet coffee and rum intertwine with notes of dark cocoa and vanilla bean, finishing warm and satisfying. Endlessly versatile: sip it over ice, pour it into an Espresso Martini, stir it into a White Russian, or use it to elevate desserts and baking.

67 Wine — “The original. Eighty years of Veracruz coffee and rum in every bottle — there’s a reason Kahlúa is still the first name in coffee liqueur.”

• Producer: Kahlúa, Veracruz, Mexico
• Base Spirit: Sugarcane Rum
• Coffee: 100% Arabica, Veracruz
• Size: 1.0L
• Tasting Notes: Roasted coffee, dark chocolate, vanilla, caramel, warm rum finish
• Serve: Over ice, in an Espresso Martini, White Russian, Black Russian, or B-52
• Best Paired With: Tiramisu, chocolate cake, vanilla ice cream, coffee desserts

Eighty years, one recipe, zero compromises — Kahlúa is the coffee liqueur the world keeps coming back to.

Kamoizumi Red Maple — Junmai Ginjo Namazume — Hiroshima, Japan — 720ml

The Maegaki family began as rice farmers in Hiroshima, became landlords, and entered sake brewing at the onset of Japan's modern era in 1910. In 1965, Kamoizumi became one of a pioneering group of ten breweries who committed entirely to junmai sake production — at a time when adding brewers’ alcohol to maximize profits was standard practice. Their first Junmai was released in 1971, and few breweries have taken a bolder stance on developing a true house style. Red Maple is their most celebrated expression: a Junmai Ginjo Namazume aged for two years at 5°C, unpasteurized and undiluted, developing rich, layered savory character without losing a sense of freshness. This is sake at a new level of complexity.

The sake balances sweetness, acidity, astringency, and savory depth like no other — a textbook expression of the elusive flavor of umami. Rich and full-flavored on the palate, with bold character and the drinkability that marks true technical mastery. The two-year cold aging builds layers of complexity — earthy, savory, and deeply satisfying — while the namazume (once-pasteurized) process preserves a vibrant freshness that keeps every sip alive. Designed to be enjoyed now or aged further in a cold cellar or wine fridge.

Unpasteurized, undiluted, aged 2 years at 5°C — Junmai Ginjo Namazume from one of Hiroshima's most pioneering sake breweries. Bold, umami-driven, and built for the table.

• Producer: Kamoizumi Brewery, Hiroshima, Japan
• Style: Junmai Ginjo Namazume (Once-Pasteurized)
• Aging: 2 years at 5°C — unpasteurized, undiluted
• Character: Bold, full-flavored, umami-driven, layered savory complexity
• Size: 720ml
• Tasting Notes: Sweetness, bright acidity, astringency, rich umami, earthy savory depth, vibrant freshness
• Serve: Cold, at room temperature, or over a single ice cube
• Cellar Potential: Drink now or age further in a cold cellar or wine fridge
• Best Paired With: Grilled meats, yakitori, aged cheeses, miso-glazed fish, mushroom dishes, full-flavored cuisine

One of Hiroshima's most pioneering breweries, one of Japan's most complex sake expressions — Kamoizumi Red Maple is the benchmark for what bold, umami-driven Junmai Ginjo can be.

Producer Description 

Kawatsuru translates to “river crane” and comes from the sighting of a crane in the river behind the brewery. Crane of Paradise is described as “umakuchi,” a combination between sweet, dry and umami flavors. The perfect summertime sip!

Juicy notes of grapefruit and freshly cut grass, with a hint of salted pineapple. Crisp, dry finish with an almost effervescent energy behind it.

Try with Pizza with prosciutto/speck or smoked salmon with cream cheese. 

Winemaker Description 

Made with yeast extracted from the Sanuki olive native to the region, this hyperlocal sake showcases the best of Kagawa in a one-of-a-kind bottling.

Juicy notes of musk melon, white flowers and green pear with hints of starfruit, grass and salinity.

Try with salad with carrot ginger dressing, coconut crab curry or spring pea & mint gazpacho. 

Our Professional Review

A unique expression of sake made with olive yeast.  Beautiful white fruits and floral notes backed by lovely herbal and savory notes.

Winemaker Description 

If you've ever encountered a "warm sake" skeptic, heat up a bottle of this Kenbishi "Kuromatsu" and prove to them that warm sake can be one of life's greatest pleasures. With the right amount of heat (around 104°F), hints of cashews, rice, caramel emerge. This 180ml bottle is designed especially for the microwave – remove the cap and heat for 20 seconds.

One cup sakes were first introduced during the 1964 Tokyo Olympics and are perfect for taking on a picnic, a game, or alongside takeout.

Rand Sieger, 67Wine: This is a heady sake with deep, rich umami flavors and bright acidity, perfect for matching the richness of fatty fish like otoro, salmon, or mackerel.  The honjozo style relies on the addition of a small amount of brewer's alcohol to create a smoother, lighter sake with heightened aromatic complexity.

From the Nolet Distillery in Schiedam, Netherlands — a family-owned house with over 300 years of distilling heritage — Ketel One Citroen is a masterclass in flavored vodka done right. Crafted by infusing Ketel One’s signature wheat vodka with real lemon essence, it delivers a refreshingly natural citrus character without any artificial sweetness or syrupy weight.

The nose opens with a bright, sweet lemon zest fragrance. On the palate, hints of freshly cut lemon and delicate honey sweetness shine through, with a silky, smooth texture. The finish is long and lingering, with a gentle honey and lemony custard fade.

Cocktail Suggestions: Ketel One Citroen Martini, Lemon Drop, Vodka Collins, or simply on the rocks with a twist of lemon.

Spirit: Flavored Vodka (Citrus)
Producer: Ketel One / Nolet Distillery
Region: Schiedam, Netherlands
ABV: 35%
Bottle Size: 1.0L

Kiku Masamune Taru Junmai Sake 720ml - Premium Cedar-Aged Japanese Sake

Experience the unique character of Kiku Masamune Taru Junmai Sake, a distinctive Japanese sake aged in traditional cedar casks. This premium Junmai-grade sake combines centuries-old brewing traditions with the aromatic essence of high-quality Japanese cedar, creating a crisp, dry sake with elegant complexity and a refreshing finish.

Why Choose Kiku Masamune Taru Junmai Sake?

• Cedar-Aged Tradition: Stored in casks made from premium Japanese cedar (sugi) for distinctive woody aromatics
• Junmai Grade: Pure rice sake with no added alcohol - authentic and traditional
• Crisp & Dry: Clean, refreshing character with elegant balance
• Versatile Pairing: Perfect with sushi, sashimi, grilled fish, and Japanese cuisine
• Elegant Presentation: Presented in a sophisticated frosted glass bottle

Tasting Profile

This silky smooth sake offers a crisp, dry flavor profile enhanced by the pleasant hint of Japanese cedar. The palate is full yet elegant, with a clean and refreshing aftertaste that makes it incredibly food-friendly. The cedar aging adds subtle woody notes and aromatic complexity without overwhelming the sake's natural rice character.

Perfect Food Pairings

Kiku Masamune Taru Junmai Sake pairs beautifully with:

• Fresh sushi and sashimi
• Grilled yakitori and teriyaki dishes
• Tempura vegetables and seafood
• Miso-glazed fish or tofu
• Aged cheeses and charcuterie
• Cedar-plank grilled salmon

About Taru Sake

Taru sake is a traditional style of Japanese sake aged in cedar casks, imparting subtle woody aromatics and a unique character. This ancient method dates back centuries when sake was commonly stored and transported in cedar barrels. The cedar's natural oils gently infuse the sake, creating a distinctive flavor profile prized by sake connoisseurs.

Serving Suggestions

Enjoy chilled (45-50°F) to appreciate the crisp, refreshing character and cedar aromatics. Can also be served at room temperature (68-72°F) to bring out fuller, rounder flavors. Serve in traditional ochoko cups or wine glasses to capture the aromatic complexity.

About Kiku Masamune Brewery

Founded in 1659, Kiku Masamune is one of Japan's most respected sake breweries, with over 360 years of brewing excellence. Located in Nada, the premier sake-producing region of Japan, Kiku Masamune combines traditional craftsmanship with modern precision to create exceptional sake.

Kikusui Junmai Sake — Niigata, Japan

Named after a Noh theatre play in which eternal life could be gained by drinking the dew from chrysanthemum petals, Kikusui has carried 130 years of brewing heritage into every bottle. Founded in Niigata Prefecture — Japan’s most celebrated rice-growing region — and home to the Kikusui Sake Research Institute since 2004, this is a brewery that takes its craft seriously.

The Junmai is the purest expression of the brewer’s art: made exclusively from 100% Niigata rice and water, with no added distilled alcohol. The result is a sake of earthy elegance and savory depth — the definitive food sake.

• Aromas: Subdued and earthy — steamed rice, bamboo, dried straw, and a whisper of honeydew melon
• Palate: Medium-bodied and smooth, with roasted nuts, umami-rich grains, and a touch of mineral
• Finish: Crisp and bone-dry — cleanses the palate instantly

• Brewery: Kikusui Sake Co., Niigata, Japan
• Classification: Junmai
• Rice: 100% Niigata Japanese Rice
• Size: 720ml
• ABV: 15%
• Best Served: Chilled, room temperature, or gently warmed — pairs with virtually any cuisine

Warming this sake slightly unlocks its full mellowness and richness — the traditional way to experience Junmai at its best. A versatile, food-friendly sake for every table.

Kinishihai Yukikage ‘Snow Shadow’ Tokubetsu Junmai — Niigata, Japan (300ml)

Kinishihai is brewed in Niigata Prefecture — one of Japan's most revered sake-producing regions, celebrated for its cold winters, pristine snowmelt water, and the distinctive ‘tanrei karakuchi’ style: clean, dry, and refined sake of exceptional elegance and food-friendliness. Yukikage — meaning ‘Snow Shadow’ — is a Tokubetsu Junmai, a special designation within the Junmai category indicating a higher level of rice polishing or a distinctive brewing technique that elevates the sake above the standard. It is crafted from a blend of two local Niigata rice varietals — Gohyaku Mangoku and Koshi Ibuki — both milled to 58% of their original size, removing the outer layers to reveal a cleaner, more refined grain. Fermented with S-3 yeast, which produces a mildly fragrant and clean profile with light earthy qualities, Yukikage is a true expression of the gutsy, grounded Niigata style: smooth, earthy, and built for the table. Uniquely versatile — it is equally compelling served chilled or gently warmed, making it one of the most food-friendly sakes in the glass.

The nose is mildly fragrant and inviting: toasted brown rice, light earthiness, and a clean, grounded character. On the palate, it is smooth and earthy with notes of toasty brown rice and a gentle nuttiness. Chilled, it is a natural companion for sushi, gyoza, and delicate seafood. Gently warmed, it blossoms — the perfect accompaniment for yakitori, grilled salmon, or roasted yellowtail. A sake of genuine versatility and quiet depth.

"A true gutsy Niigata style sake — smooth and earthy, with notes of toasty brown rice. When chilled it makes a great companion for a sushi platter or gyoza dumplings, but when gently warmed it blossoms into the perfect accompaniment for yakitori, grilled salmon or roasted yellowtail." — Kinishihai, Producer

• Brewery: Kinishihai, Niigata Prefecture, Japan
• Classification: Tokubetsu Junmai
• Rice: Gohyaku Mangoku & Koshi Ibuki, milled to 58%
• Yeast: S-3
• Style: Niigata tanrei karakuchi — clean, dry, earthy
• ABV: 15%
• Size: 300ml
• Tasting Notes: Toasted brown rice, light earthiness, smooth, mildly fragrant, nutty finish
• Serve: Chilled (45–50°F) or gently warmed (100–110°F)
• Best Paired With (Chilled): Sushi, gyoza, delicate sashimi, cold tofu
• Best Paired With (Warmed): Yakitori, grilled salmon, roasted yellowtail, miso soup, hearty izakaya dishes

Niigata's snow-country terroir in a 300ml bottle — Kinishihai Yukikage is smooth, earthy, and one of the most versatile sakes on the shelf.

About the Sake

Don’t let the Futsushu (everyday sake) classification fool you — Kirinzan Classic takes the concept of daily sake to new heights. While most breweries focus on showcasing premium ginjo styles, Kirinzan takes immense pride in this entry-level expression, crafting it with the same care and precision as their finest bottles.

Made from Gohyaku Mangoku and Koshi Ibuki sake rice polished to 65% — beyond the requirements for even the premium Honjozo grade — all rice is sourced directly from small farmers in the local agricultural cooperative, none farther than five miles from the brewery. Brewed with soft Niigata mountain water in the house style: dry, clean, light-bodied, and beautifully balanced.

Tasting Notes

Dry and clean with notes of hazelnut and toasted rice, a gentle minerality, and a crisp, refreshing finish. Light-bodied and food-friendly — never competing with a dish, only enhancing it.

Serving

Versatile and approachable — excellent served chilled, at room temperature, or gently warmed (nurukan).

Food Pairing

The ultimate food sake — pairs beautifully with sushi, sashimi, grilled fish, tempura, yakitori, ramen, and izakaya-style dishes.

Product Details

• Producer: Kirinzan Brewery
• Style: Futsushu (Everyday Sake)
• Rice: Gohyaku Mangoku & Koshi Ibuki
• Polishing Ratio: 65%
• Sake Meter Value: +6 (Dry)
• Acidity: 1.3
• ABV: 15–16%
• Region: Niigata Prefecture, Japan
• Format: 720ml

About Knob Creek Small Batch 9 Year

The original that started it all, Knob Creek Kentucky Straight Bourbon Whiskey is made to exacting standards and aged 9 years to fully draw out the natural sugars from its charred white oak barrels. Created to reflect the flavor, strength, care, and patience that defined whiskey before Prohibition, this exceptional full-bodied bourbon delivers an oak aroma, a sweet, woody, almost fruity taste, and a long, rich finish.

Expert Reviews

Wine Enthusiast 92 Points | Delicious but fiery, this nine-year-old small-batch Bourbon offers deep toffee aromatics and bold flavor. On the palate, look for relatively dry flavors: leather, cedar, dried orange peel. A splash of water softens the profile to bring out more vanilla, honey, even a touch of chocolate.

Whisky Advocate 90 Points | No-nonsense, flint-hard nose: slickly-polished oak furniture, cinnamon stick, cracked rye, wet cornmeal, hard candies. A lean whiskey that gets in your mouth and explodes with rye spice and cinnamon candy. The finish echoes: oak, a dying fire, clean and almost crisp. Emphatic, bright, and swift. Value Pick.

Serve & Enjoy

Perfect neat or on the rocks with one or two ice cubes. Also excellent in an Old Fashioned, Whiskey Sour, or Manhattan.

Product Details

Bottle Size: 1.0L
Age: 9 Years
Style: Small Batch Kentucky Straight Bourbon Whiskey
Region: Kentucky, USA
Producer: Knob Creek (Beam Suntory)
ABV: 50% (100 Proof)
Aging: Charred White Oak Barrels

Producer Description 

Aged twice as long as its flagship bourbon and bottled at 100 proof, Knob Creek 18 Year Old offers a complex, yet balanced, liquid due to its mature age. Extensive aging in Kentucky rackhouses give this bourbon its rich copper color and unique flavor profile, delivering notes of caramelized oak and sweet vanilla with a warm finish; further demonstrating how great things take time and patience - yielding remarkable results.

Color: Rich copper tones with auburn hues

 Aroma: Brown sugar and aged oak, with notes of char and caramel

 Taste: Full-bodied with notes of caramelized oak and hints of sweet vanilla and baking spices

 Finish: Warm finished with spice and slight floral and fruit notes

Producer Description 

Our plum brandy is a product of high quality made only from renowned autochthonic plum sorts - Chachanska rodna and Pozegacha plum.

Producer Description

Aged for a minimum of four years in our federally bonded warehouse, bottled at precisely 100 proof. Ideal for those who like plenty of spice, and a single, unmalted grain expression. Not shying away from a complex flavor profile, grain-forward spiciness nuanced by cinnamon and ginger give a nice kick to the entire drinking experience.

Producer Description

Discover the exceptional taste and unparalleled quality of Koval Single Barrel Bourbon Whiskey, a premium spirit crafted with meticulous care in the heart of Chicago. Ideal for discerning whiskey enthusiasts, Koval Single Barrel Bourbon offers a sophisticated and refined drinking experience that stands out in the world of premium bourbons.
Superior Craftsmanship and Quality.

Rich amber hue. Inviting aromas of mango chutney, vanilla, and caramel. Palate: Smooth and creamy, with delicate flavors of vanilla, caramel, and a touch of spice
Finish: Clean and elegant, with a lingering refined smoothness.

Koval Single Barrel Bourbon Whiskey is made from a unique mash bill of 51% corn and 49% millet, sourced from organic farms in the Midwest. This innovative grain combination, along with the use of fresh, charred American oak barrels, results in a whiskey that is both rich and complex. Each batch is distilled in small quantities and aged to perfection, ensuring exceptional clarity, smoothness, and a distinctive flavor profile.

The standout feature of Koval Single Barrel Bourbon Whiskey is its exquisite flavor profile. With notes of mango chutney, vanilla, caramel, and a hint of spice, it offers a smooth and creamy texture that is both luxurious and sophisticated. Whether sipped neat, enjoyed on the rocks, or used as a base for premium cocktails, Koval Single Barrel Bourbon delivers a truly remarkable and elegant drinking experience.

Koval Distillery, founded in 2008 by Robert and Sonat Birnecker, is located in the vibrant city of Chicago. The distillery was established with a mission to create high-quality, organic spirits using traditional techniques and modern innovation. Koval was one of the first distilleries in Chicago since the mid-1800s, and it quickly gained recognition for its commitment to craftsmanship and excellence.

The name "Koval" means "blacksmith" in several Eastern European languages, symbolizing the distillery's dedication to craftsmanship and quality. The distillery prides itself on using organic ingredients and sustainable practices, ensuring that each bottle of Koval whiskey is produced with the utmost care and attention to detail.

Koval Single Barrel Bourbon Whiskey is perfect for any occasion, whether you’re hosting an elegant dinner party, enjoying a casual evening with friends, or simply relaxing at home. Its versatile flavor profile and luxurious finish make it a favorite among both casual drinkers and whiskey connoisseurs, offering endless possibilities for creative cocktails.

Winemaker Description 

Delicate and nuanced, this autumnal release from Kozaemon sees a period of aging over summer before its release, yielding a sake with subtle maturity and refinement. A natural pairing for all specialties of autumn like squash and slow braised meat.

Kurosawa Nigori Sake — Nagano, Japan

Kurosawa Brewery has been crafting sake in the mountains of Nagano Prefecture since 1858 — over 160 years of unbroken tradition in one of Japan's most celebrated brewing regions. Nagano's pristine alpine water, cold winters, and clean mountain air create ideal conditions for slow, careful fermentation, and Kurosawa has long been a benchmark for accessible, honest sake that respects both tradition and the modern table.

Nigori — meaning "cloudy" in Japanese — is sake that has been coarsely filtered, leaving fine rice solids suspended in the bottle. The result is a milky, opaque appearance and a texture that is richer and more luscious than clear sake, with a natural sweetness that comes not from added sugar but from the unfermented rice itself. Kurosawa's Nigori is a textbook expression of the style: approachable, generous, and deeply satisfying.

Cloudy ivory in the glass with a soft, creamy pour. The nose is fresh and fruity — ripe pineapple, lychee, and a gentle floral note. On the palate it is smooth and medium-bodied, with a creamy texture, tropical fruit sweetness, and a clean, refreshing finish. Serve well chilled. Delicious on its own, and a natural partner for bold, spicy flavors.

• Brewery: Kurosawa Shuzo, Nagano Prefecture, Japan
• Founded: 1858
• Style: Nigori — Unfiltered, Semi-Sweet
• Region: Nagano, Japan
• ABV: 14.9%
• Size: 720ml
• Tasting Notes: Pineapple, lychee, floral, creamy texture, clean finish
• Best Paired With: Spicy Thai or Chinese dishes, sushi, tempura, mango desserts, soft cheeses

160 years of mountain brewing. One of Japan’s most beloved nigori — creamy, fruity, and endlessly approachable.

Tasting Notes

Kurosawa Junmai Kimoto is medium-bodied and dry with vibrant aromas of banana, mango, and subtle spice. The palate reveals layered flavors of caramelized apple, coconut custard, dried pear, and honeyed fruit with a hint of smokiness and lightly earthy, mushroomy undertones. Complex yet harmonious, with a beautifully balanced finish.

About the Sake

Made using the rare, traditional Kimoto brewing method — which relies on native rather than cultured yeasts — this sake from Kurosawa Brewery in Nagano Prefecture delivers a slightly richer, earthier character than modern styles. The result is a sake of exceptional depth and versatility that rewards both casual drinkers and connoisseurs.

“Kimoto Sake is a traditional style relying on the use of native rather than cultured yeasts. This gives the sake a slightly richer, earthier character. Its rounder body and earthiness make it an excellent pairing for medium-fatty fish like yellowtail.” — Rand Sieger, 67Wine

Food Pairing

Pairs beautifully with yellowtail, salmon, sushi, grilled mushrooms, miso-glazed dishes, and light poultry. Enjoy cold or gently warmed.

Product Details

• Style: Junmai Kimoto
• Brewery: Kurosawa Brewery, Nagano Prefecture, Japan
• Format: 720ml
• Serve: Cold or warm

Producer Description

Cognac from sunny Moldova, produced at the Tiraspol wine and cognac factory. The five-year-old drink, which belongs to high-quality ordinary cognacs, has deservedly been awarded numerous prizes for its high quality and excellent taste.

KVINT 5 Years is made by blending process from our own high-quality Eaux-de-vie aged in oak barrels for no less than 5 years. It features golden-amber color, fine aroma, soft and harmonious taste with light floral tones. it is recommended to drink neat or to use as a basis for various cocktails.

A warm cinnamon hue and is renowned for its light aroma with notes of fruit and raisins, a slight hint of flowering plants in the garden. Its taste is rich, full and expressive, without harshness or burning sweetness; the fruit component is clearly discernible, turning into a weak aftertaste of vanilla with a subtle oak note.

Kosher for Passover

La Gritona | Reposado | 100% Blue Agave | Jalisco Highlands, Mexico | NOM 1533

67Wine Staff Pick — Oscar Garcia Moncada: One of my favorite sipping Reposado Tequilas on the market. Subtle notes of citrus with cooked nopales. Great for sipping or mixed in your favorite cocktails.

La Gritona is the passion project of Melly Cardenas, a female distiller working out of a small, fiercely independent distillery (NOM 1533) in the highlands of Jalisco — one of Mexico's most celebrated tequila-producing regions, known for its red volcanic soils and the exceptional quality of its blue agave. Everything about La Gritona is intentional and hands-on: from the agave harvested at peak sugar production and delivered to the ovens within 24 hours of cutting, to the hand-blown recycled glass bottles made by artisans in the Guadalajara neighborhood of Tlaquepaque.

The agave is baked in thick-walled earthen ovens for 24 hours, then rested for another 24 hours before crushing. The collected juice is allowed to ferment naturally — at a rate dictated solely by the surrounding air temperature, with no added yeasts or shortcuts. The fermented liquid is distilled twice, then rested for 8 months in reused American whiskey barrels before filtering and bottling. Every step of production takes place under one roof, overseen by a small team of local staff. Agave remnants are given to local farmers as cattle feed — nothing goes to waste.

The result is a Reposado of genuine character: subtle and distinctive, with the warmth and depth of barrel aging balanced by the bright, vegetal freshness of highland agave. The nose offers cooked agave, citrus peel and a whisper of vanilla and oak. The palate is smooth and approachable, with flavors of roasted agave, nopales, citrus and gentle spice, leading to a clean, lingering finish. Exceptional for sipping neat or on the rocks, and equally at home in a premium cocktail.

• Producer: La Gritona (Melly Cardenas)
• NOM: 1533
• Style: Reposado Tequila
• Agave: 100% Blue Weber Agave
• Region: Jalisco Highlands, Mexico
• Cooking: Earthen ovens, 24 hours
• Fermentation: Natural, open-air
• Distillation: Double distilled
• Aging: 8 months in reused American whiskey barrels
• Bottle: Hand-blown recycled glass
• Bottle Size: 750ml

Producer Description 

Created in partnership with Nick Offerman, Lagavulin Offerman Edition 11 Year Old Islay Single Malt Scotch Whisky is a woody and peaty, fruity and spicy offering. The woody, peaty notes lead from the front, gently tingling the tongue in a cha-cha before fading to reveal a veritable waltz of sweet berry and orchard fruit notes. Aged in a mix of refilled and rejuvenated American Oak barrels, this whisky demands to be served in a traditional whisky glass, neat or with a little water.

Carrying on a 200-year-old tradition of distilling excellence, the Lagavulin distillery is said to be one of the oldest distilleries on Islay. Founded in 1816 by farmer John Johnston and later led by Peter Mackie in 1890, the name Lagavulin was to become the last word on the delicacy of Islay malts. Miles and miles of peat bog in the west of the island provide the raw material which imbues the barley with their iconic smoky flavor, and the rich peaty water from the tranquil Lochan Sholum in the hills above the distillery makes the flavors so unique. It takes time, but patience is their finest virtue and rushing good whisky is just not how they take care of things in Islay. 

Lagavulin 16 Year Old — The Definitive Islay Single Malt

There are peated whiskies, and then there is Lagavulin. Distilled on the rugged southern shore of Islay and aged for a full 16 years, this is one of the most iconic single malts ever produced — a whisky that commands attention from the first pour and rewards patience with every sip.

The nose is immediate and unapologetic: a great wave of peat smoke, salted driftwood, and smoked fish, with a deep undercurrent of caramelized malt, baked apple, and oloroso sherry. On the palate, the smoke gives way to a lush maritime complexity — varnish, ocean spray, dark fruit, and a long, sweetly peated finish that lingers for minutes.

“Classy Islay” — Wine Enthusiast, 90 Points

• Distillery: Lagavulin, Islay, Scotland
• Age: 16 Years
• Size: 750ml
• ABV: 43%
• Tasting Notes: Peat smoke, salted driftwood, caramelized malt, dark fruit, oloroso sherry
• Style: Heavily peated, maritime Islay single malt

Best enjoyed neat or with a few drops of water. Essential for any serious whisky collection — and one of those rare bottles that never stays on the shelf for long.

Lalo Blanco Tequila 100% Blue Weber Agave

Lalo Tequila was founded by Eduardo “Lalo” González — grandson of Don Julio González, the legendary figure who revolutionized premium tequila in Mexico. With that lineage comes an uncompromising commitment to quality: Lalo is made from 100% Blue Weber Agave grown in the Highlands of Jalisco, with no additives, no coloring, no glycerin, and no artificial flavoring. Just pure, honest tequila.

The Blanco is unaged and bottled directly after distillation to preserve the full, natural expression of the agave. The result is a tequila of remarkable clarity and depth — clean and precise, with a beautifully balanced profile that makes it equally exceptional for sipping neat or mixing in cocktails.

67 Wine Staff Pick — Oscar Garcia Moncada, Spirits Buyer

“This is one of the true legit tequilas you can find. It is my current favorite. Perfect for sipping. The Real Deal!”

Tasting Profile

Fresh agave on the nose with citrus, white pepper, and subtle floral notes. The palate is smooth and well-structured, with natural agave sweetness, a hint of spice, and a clean, lingering finish. No burn, no shortcuts — just exceptional blanco tequila.

Cocktail Pairings

• Classic Margarita
• Paloma
• Ranch Water
• Tommy’s Margarita
• Best sipped neat or on the rocks

Producer: Lalo Tequila
Region: Highlands (Los Altos), Jalisco, Mexico
Agave: 100% Blue Weber Agave
Style: Blanco (unaged, no additives)
ABV: 40% (80 proof)
Format: 750ml

Producer Description 

Distilled two times and aged for a minimum of three years in White Oak Bourbon Barrels, this tequila has an incredibly rich flavor and an undeniable distinction that sets it apart.

Laphroaig 10 Year Old — The Most Richly Flavoured of All Scotch Whiskies

From the remote southern shore of Islay — an island whose name means "the beautiful hollow by the broad bay" in Gaelic — comes one of the world’s most distinctive and beloved single malts. Laphroaig (pronounced La-froyg) is not a whisky that asks for your approval. It announces itself boldly and leaves a lasting impression.

Malted barley dried over Islay’s unique peat fires gives Laphroaig its unmistakable character: a deep, pungent smoke layered with seaweed, campfire ash, and smoked fish on the nose, followed by a palate of earthy sweetness, toasted barley, and a long, oily, medicinal finish that Islay devotees find utterly irreplaceable.

“Great Value” — Wine Enthusiast, 90 Points

• Distillery: Laphroaig, Islay, Scotland
• Age: 10 Years
• Size: 750ml
• ABV: 43%
• Tasting Notes: Blue peat smoke, seaweed, campfire ash, toasted barley, heather, medicinal finish
• Style: Heavily peated, maritime Islay single malt

Best enjoyed neat or with a few drops of cool water to open up the aromatics. Roll it on your tongue and let Islay come to you. A benchmark bottle for any serious whisky collection.

Warehouse stored item - please allow one to three business days to fulfill.

Distinguished aged tequila, of great quality and balance, smooth to the mouth and throat, though with wide and lasting aroma. Born to be tasted straight in a crystal cup and at fresh ambient temperature to express its optimum flavor.

Producer Description 

Laurent makes four eaux-de-vie: – two from rare, almost extinct grape varieties: Prunelard and Mauzac Rose – a Pear Williams – a Greengage Each eau-de-vie is made from organic fruits, harvested ripe then dried on mats to concentrate sugars/flavors. The dried fruits are then pealed one by one, cut in half, the pit/seeds/stalk are removed as to keep only the flesh of the ripe fruit. Only then are they crushed into a juice and fermented. On average the wine obtained is about 11% alc./ vol. 

This wine is distilled in a pot still to 66% alc./vol. Laurent bottles each eau-de-vie at 45% alc./vol after reducing the proof slowly by adjunction of demineralized water.

An indigenous grape to the Tarn region of Southwest France, the Laurent Cazottes Goutte de Mauzac Rose Eau-de-vie is one of Laurent Cazottes’ true passions. This is not a fine nor a marc, but the wine and the pomace are left together during the distillation.

Hence, this is an Eau de Vie de Raisin. Laurent Cazottes is committed to reviving these heritage varietals and the resulting spirits are pure expressions of the fruit from which they are made. Biodynamic and organic viticulture are practiced. 

Christian Drouin Sélection Calvados — Coudray-Rabut, Normandy | 700ml

Christian Drouin is one of Normandy’s most celebrated Calvados houses — and the Sélection is its most approachable, versatile expression. Produced at the family estate in Coudray-Rabut in the heart of the Pays d’Auge, this Calvados achieves its signature harmony by combining the sharp freshness of perry pears with the smoothness of cider apples. The ciders and perries are distilled in a traditional column still and aged in old, lightly used oak casks that preserve the subtle balance of fresh fruit without imposing heavy wood character. The result is a Calvados of rare elegance and accessibility — equally at home as an aperitif, a cocktail base, or a culinary ingredient.

The nose is inviting and fragrant: fresh apple, ripe pear, and a gentle lift of orchard blossom. On the palate, it is smooth and well-balanced, with the bright acidity of perry pear framed by the roundness of cider apple and a clean, lightly spiced finish. It drinks beautifully long over ice with tonic, or neat as a digestif.

• Producer: Christian Drouin, Coudray-Rabut, Pays d’Auge, Normandy, France
• Expression: Sélection
• Style: Calvados AOC — apple & pear eau-de-vie, column still
• Size: 700ml
• Tasting Notes: Fresh apple, ripe pear, orchard blossom, light spice, clean finish
• Best Served: Long drink over ice with tonic; aperitif; cocktails; gourmet cooking (tarte tatin, cream sauces, pork dishes)

A Normandy Calvados of rare balance and freshness — Christian Drouin Sélection is the benchmark for what everyday Calvados can be.

Producer Description 

Legendario Domingo Durango Cenizo Joven Mezcal originates from the vibrant mezcal-making region of Durango, Mexico. This artisanal spirit boasts a rich heritage and a flavor profile that tantalizes the palate.

With a nod to tradition, Legendario Domingo Durango Cenizo Joven Mezcal is crafted using carefully selected agave plants, meticulously roasted, fermented, and distilled to perfection.Upon pouring, this mezcal unveils a captivating aroma that entices the senses with hints of smoky earthiness and subtle floral notes.

On the palate, its taste is bold yet refined, offering a harmonious balance of sweet agave, smoky accents, and a touch of peppery spice.Legendario Domingo Durango Cenizo Joven Mezcal embodies the essence of its terroir, delivering a truly authentic and memorable drinking experience.

Enjoyed neat or in artisanal cocktails, Legendario Domingo Durango Cenizo Joven Mezcal is the perfect companion for moments of celebration or quiet contemplation. With an alcohol content that packs a punch, each sip invites you to savor the complexity of flavors and the centuries-old craftsmanship that define this exceptional spirit.