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750ml - Case of 6
Bottle:
$71.80
Intense yellow with highlights veering towards gold reflexes in color. Notes of fine tropical fruit with so, delicate...
750ml
Bottle:
$64.79
6 bottles:
$64.00
The grapes for this wine come from a single vineyard where the more than twenty-year-old vines enjoy the benefits of...
750ml
Bottle:
$190.08
$211.20
Enticing, fragrant aromas of toast, lemon zest and an earthy-smoky nuance lead to a palate of subtle Bosc-pear,...
750ml - Case of 12
Bottle:
$105.84
Golden yellow in color with warm aromas of yellow pear and toasted brioche. Well structured and complex with racy...
750ml - Case of 6
Bottle:
$77.12
The 2015 Ferrari Riserva Lunelli is 100% Chardonnay, disgorged in 2022 and made in the Extra Brut style. Pale...
750ml
Bottle:
$86.93
Finely balanced, with bright acidity enlivening delicately woven flavors of cherry, crushed almond, blood orange...
750ml - Case of 6
Bottle:
$163.91
Disgorged in September 2019 with 3.5 grams per liter dosage, the 2015 Extra-Brut Premier Cru Les Chaillots opens in...
750ml - Case of 6
Bottle:
$132.00
A breathtakingly perfumed, vibrant and expressive champagne that’s bursting with red-berry, basil and patisserie...
750ml - Case of 12
Bottle:
$72.32
Golden straw color. The nose has intense aromas of stone fruits (mirabelle plum), toast, and brioches notes. On the...
750ml
Bottle:
$124.95
$134.90
750ml
Bottle:
$264.95
6 bottles:
$260.00
The 2015 Brut Zéro Grand Blanc was harvested in Chouilly and Cramant. The base wines were fermented and spent nine...
750ml
Bottle:
$95.76
$106.40
A wine that was reserved for enjoyment at the end of the family hunt from its inception in 1930 until...
750ml
Bottle:
$91.26
$101.40
A great 2015 vintage champagne! Super-elegant synthesis of pinot noir and chardonnay character with a dazzling...
Champagne Blend Japanese Whiskey Tequila 2015 750ml
The sparkling wines of Champagne have been revered by wine drinkers for hundreds of years, and even today they maintain their reputation for excellence of flavor and character, and are consistently associated with quality, decadence, and a cause for celebration. Their unique characteristics are partly due to the careful blending of a small number of selected grape varietals, most commonly Chardonnay and Pinot Noir. These grapes, blended in fairly equal quantities, give the wines of Champagne their wonderful flavors and aromas, with the Pinot Noir offering length and backbone, and the Chardonnay varietal giving its acidity and dry, biscuity nature. It isn't unusual to sometimes see Champagne labeled as 'blanc de blanc', meaning it is made using only Chardonnay varietal grapes, or 'blanc de noir', which is made solely with Pinot Noir.
Whisky might not be the first thing that springs to mind when we think of Japanese fine produce, but over the past one hundred years, this fascinating and multi-faceted country has diligently forged a unique whisky identity which is growing in popularity, and which is entirely its own.
The story of Japanese whisky begins in 1918, when Masataka Taketsuru was sent to Scotland to undertake a tour of single malt distilleries in the Highlands, and bring home a knowledge of whisky and distillation skills. He returned full of inspiration, helped no doubt by his new Scottish wife, and alongside his friend, Shinjiro Torii, set up what would become a successful whisky industry.
Today, the Japanese whisky industry is spread over a relatively small handful of distilleries, which continue to use Scottish techniques and recipes, but with a hefty dose of distinctly Japanese experimentalism. This is displayed most obviously in the barrelling techniques the Japanese use - to create a distinctly Oriental set of tasting notes, native Japanese oakwood casks are used for ageing, alongside casks taken from plum wine producers, which impart a beautiful set of floral flavors to the whisky.
While some distilleries produce some excellent single malts, the majority of Japanese whiskies are blended, which reveals a unique set of flavors and aromas ranging from honeysuckle and orange blossom, to toffee and acetone.
Tequila is probably Mexico’s greatest gift to the world of fine spirits, and is also possibly one of the most underestimated and misunderstood drinks in the world. Widely used for shots and slammers, and more often than not associated with parties and hangovers, Tequila is in fact a wonderful drink full of subtleties and expression of terroir, that is highly rewarding for those who look into its finer points.
One of the special things about Tequila is the fact that it is capable of expressing the fine nuances and subtle notes of its raw material, far more so than other, similar spirits. That raw material is, of course, the Blue Agave - not a cactus, as is commonly believed, but rather a succulent quite like a lily, which grows in the deserts of Mexico mainly around the province of Jalisco. The Blue Agave takes a decade to mature, and during those ten years, it takes in many of the features of its surroundings, just like a grapevine would. This is why Tequila varies in flavor and aroma from region to region, from the earthier Tequilas of the lowlands, to the more delicate and floral examples from areas of a higher altitude.
The picking and peeling of the spiky Agave, and the distillation process of Tequila is a complicated one, and one which is carried out with enormous skill by the jimadors and master craftsmen who produce the spirit. Steam cooking of the body of the plant is followed by crushing, then fermentation and distillation completes the process. The end product is categorized according to whether or not it is made with pure (‘puro’) agave, or blended with other sugars, and according to how long the spirit is aged for.