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750ml
Bottle:
$118.94
12 bottles:
$116.56
Light amber in color with a punchy nose and aromas of light tobacco, toasted oak with spicy fruit and a hint of...
750ml
Bottle:
$27.36
$28.80
12 bottles:
$23.94
Following the success of our Rum-Bar Rum we used that along with real cream as the main ingredients in our Rum Cream....
750ml
Bottle:
$29.64
$31.20
12 bottles:
$27.36
Rum-Bar Gold: a premium gold rum, barrel aged for a minimum of 4 years Tasting Notes: A classic rich Jamaican rum...
750ml
Bottle:
$30.78
$32.40
12 bottles:
$27.36
Rum-Bar Rum is Jamaica’s premium White Overproof Rum. Sticking to tradition this is a blend of three un-aged rums,...
750ml
Bottle:
$26.22
$27.60
12 bottles:
$23.37
An alternative to our overproof bottled at 40% alc./vol. this un-aged rum is 100% pot-still distilled and a blend of...
750ml - Case of 3
Bottle:
$1313.10
The 2019 La Faraona comes from the vineyard called El Ferro in the village of Corullón, 0.55 hectares on very steep...
750ml - Case of 3
Bottle:
$1190.09
The pale and delicate 2020 La Faraona is the lowest in alcohol at 13.5% and is more reductive than its...
750ml - Case of 6
Bottle:
$121.32
Deep, bright-hued ruby. Powerful, spice-accented aromas of red berry liqueur, cherry pit, rose oil and incense, with...
750ml - Case of 6
Bottle:
$135.94
I always like to compare the 2018 Las Lamas with the Moncerbal (and the others!) from the same vintage, as they are...
750ml - Case of 3
Bottle:
$126.95
The grapes used for the 2019 Las Lamas come from a selection of 1.75 hectares they own in the paraje in the village...
750ml - Case of 3
Bottle:
$132.95
The 2019 Moncerbal is a "vino de paraje," produced with grapes (mostly Mencía but also 4% white grapes) from...
Pre-Arrival
Dominio Do Bibei Ribeira Sacra Tinto Lalama 2018
750ml - Case of 6
Bottle:
$55.37
The 2018 reds are one step above in finesse, elegance and freshness compared with the 2017s, and the 2018 Lalama is...
Grappa Mencia Petit Rouge Rum
Like so many of the great spirits of Europe, Grappa was born from a need to make resources go that little bit further, to eke out the last drop of flavor and potential from the crops of winemakers. Indeed, Italian vintners invented Grappa as a way to make use of the pomace - leftover grape skins, stems, pulp and seeds - which remained after the juice was extracted from the fruit needed to make wine. Over the centuries, the process was refined, and the distillation of Grappa became an art in itself. Today, top Grappa producers use a range of state of the art equipment, from continuous stills to pot stills, to manufacture a wide variety of Grappas, each with their own distinct characteristics.
Most of us know Grappa from our local Italian restaurants, where it is commonly served as a digestif. However, in the twenty first century, there is a high interest in unique, boutique Grappas, which showcase the talent of the distillers through a range of interesting qualities. Grappa can be aged in oak, in which case it takes on a beautiful golden color, quite different from the clear Grappas we are most familiar with. The high end Grappas are a world away from the harsh spirit many of us have encountered, and have a smooth, gentle quality which can be nothing short of a revelation.
It is difficult to categorize rum as a single spirit, because of all the spirits found around the globe, rum is perhaps the one which varies most dramatically from place to place. Clear, white rum - a favorite for cocktail drinkers - is perhaps the most prevalent example found today, but there is a whole world of darker, spiced and molasses-rich rums to explore, thanks to the fascinating history and wide reach this drink has.
Rum came about during the colonial times, when sugar was a huge and world-changing business. The molasses left over from the sugar production industry could easily be distilled into a delicious alcoholic drink, and provided extra income for the sugar traders. Before long, it became a favorite of sailors and transatlantic merchants, and it quickly spread across the Caribbean and Latin America, where it remains highly popular today.
The production of rum is a basic and simple one - you take your molasses, add yeast and water, and then ferment and distil the mixture. However, as is often the case, the devil is in the detail. The variation in yeasts found from place to place, the maturation period, the length of the fermentation and the type of stills and barrels used provide the rainbow-colored variation that gives rum its spectrum of styles and characteristics.